Rubbery scrambled eggs can be avoided by using a spring whisk to aerate eggs before cooking. This tool, designed with a coil shape, effectively introduces air, leading to fluffier results. While some add cream or milk for moisture, a simple method is to incorporate a spoonful of water into the eggs. As the eggs cook, the water turns to steam, creating a tender texture while preserving the eggs' natural flavor. This technique eliminates the need for extra ingredients, simplifying the cooking process for better scrambled eggs.
To achieve the fluffiest scrambled eggs without extra ingredients, use a spring whisk for aeration, resulting in a light and tender texture.
Adding a spoonful of water to your beaten eggs allows steam to form during cooking, which helps create a softer texture without compromising flavor.
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