fluffier scrambled eggs
1 Aug
I caught up a televison advertisement of how to make scrambled eggs fluffier. The ad recommends adding mayonnaise into the beaten eggs. While we love some mayonnaise here in the house, I do not add mayo to either omelettes nor to scrambled eggs. No more additional fat 
In some cases, I can add milk. You can really achieved a fluffier and more textured scrambled eggs/omelletes by adding milk. It’s a tried and tested recipe tip.
I shrugged out the idea of mayonnaise when I get to cook scrambled eggs this morning. I missed out on the milk also, because I wanted to add more vegetables into it – I wanted the flavors of the veggies to come out- and see for myself if I can achieve fluffier result.
Got me some of these..
3 eggs
tomatoes, bell pepper, celery, onions (obviously missing out on the photo^_^)
salt and pepper to taste
In a non-stick pan, add few drops of oil. Saute the bell pepper first. Just to squeezed out its flavor. I just so love the flavors of bell peppers. After a minute, add in the rest of the veggies. Saute for one more minute then add the eggs. No need to beat the eggs. Just drop the eggs onto the pan. Stir few times. This will help the eggs to break and mix in thoroughly with the veggies. Do not overcook. Two minutes is okay. The heat of the sauteed veggies will eventually helped cooked the eggs. Overcooking will make the eggs lose its liquid thus, it becomes a dry egg dish.
Done…
Fluffier? I do not know how other define fluffier eggs. But, this one definitely is. And, because of the veggies -the egg dish is more textured and flavorful.
Healthy? Be the judge.
Tags: eggs, how to make scrambled eggs, vegetables
Beating the eggs until they’re bubbly and fluffy, which give the eggs more body, that’s really the “secret” along with the milk.
I would have used at least 5 eggs there with the sheer volume of the ingredients. 