Fluffiest scrambled eggs: The secret's in a pinch of starch
There are many ways to make the perfect scrambled eggs. How can you make them fluffier than ever before? Simply add a pinch of a certain ingredient—we warn you, this version is addictive!
Eggs are a rich source of protein, vitamins, and minerals, making them a valuable part of the diet. They contain vitamins A, D, E, K, and B group vitamins, as well as minerals like selenium, phosphorus, and iron. Regular consumption of eggs can support eye, brain, and heart health, thanks to the presence of lutein, choline, and lecithin.
Another benefit is that eggs can be prepared in many different ways: hard-boiled, soft-boiled, poached, fried, or as scrambled eggs. How do you make scrambled eggs as fluffy as a cloud?
How to make scrambled eggs?
Scrambled eggs are a popular breakfast choice. No wonder—they're quick to make, require no special cooking skills, and can be served with various toppings depending on your taste preferences.
Today, we'll focus on their texture, which also influences taste. It turns out there's a simple kitchen trick to make scrambled eggs pleasantly fluffy. The secret is one ingredient: a pinch of potato starch. If you're making scrambled eggs with four eggs, you'll need just a quarter of a teaspoon of this product.
Start by heating a pan and melting 20 grams of butter on low heat. Meanwhile, crack four eggs into a bowl, add 350 millilitres of milk, and the potato starch—mix until there are no lumps.
When the butter in the pan is melted, pour in your egg-milk-starch mixture. When you notice the eggs beginning to set but still moist, remove the pan from the heat, transfer the scrambled eggs to a plate, season, add your favourite toppings, and enjoy!
