How to Make a Puffy Scramble
Whether you enjoy scrambled eggs for breakfast only or at any time of the day, you may know that the one surefire way to add fluff and puff to eggs is to avoid stirring the hot mixture too much. But what about that other rule -- the one about adding a frothy ingredient to the mix? Many cooks believe adding sour cream or yogurt imbues scrambled eggs with added “puff.” Just to be sure, try making your next puffy scramble both ways for an “eggciting” comparison.
Things You'll Need
- Small skillet
- 4 eggs
- Bowl
- Whisk
- Sour cream or plain yogurt (optional)
- Butter
- Milk
- Spatula or wooden spoon
- Salt (or seasoning salt) and pepper
Instructions
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Place a small skillet on your stove and heat it to medium-low. Meanwhile, vigorously whip four eggs in a small bowl, using a whisk. Add 1/4 cup sour cream or plain yogurt to the mixture, if desired.
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Add 2 tablespoons of butter to the skillet, followed by 4 tablespoons of milk. Wait for the mixture to bubble and simmer.
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Add the stirred eggs to the skillet. Refrain from stirring or even touching the eggs with a spatula or wooden spoon for at least 30 seconds. Sprinkle the eggs with salt (or seasoning salt) and pepper.
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Lift the eggs from the bottom of the skillet and fold them over to the top. Break the eggs into large chunks and let them cook for about 5 to 8 minutes.
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Stir the eggs once or twice as they cook but maintain a light touch as overworking the eggs can cause them to form tiny “kernels” rather than thick, creamy curds. If the eggs stick to the skillet, remove it from the heat and gently stir the eggs. Serve your puffy scramble immediately.
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