pointsevenout 2 years, 2 months ago said: Scrambled eggs Fluffy and light are the goals, so don't stir the eggs too much. The key to large, fluffy curds is to allow the eggs to set in the pan for about 30 seconds. Don't touch them. Then, with a rubber spatula, gently pull the eggs away from the pan, creating an almost folded effect. Remove the eggs from the heat before they look completely done because they will continue to cook. Use a nonstick skillet and a medium-low heat.
joyinabasket 2 years ago said: RE: Scrambled Eggs Yum! I agree! Don't fuss over them too much and definitely do not stir them into the ground!~I also add a couple of tablespoons of cold WATER in the eggs, not milk, for the fluffiest eggs.
Reply
You need to be logged in and a member of this group to post a message. You can join this group here.
You need to be 
pointsevenout 2 years, 2 months ago said:
Scrambled eggs
Fluffy and light are the goals, so don't stir the eggs too much. The key to large, fluffy curds is to allow the eggs to set in the pan for about 30 seconds. Don't touch them. Then, with a rubber spatula, gently pull the eggs away from the pan, creating an almost folded effect. Remove the eggs from the heat before they look completely done because they will continue to cook. Use a nonstick skillet and a medium-low heat.
joyinabasket 2 years ago said:
RE: Scrambled Eggs
Yum! I agree! Don't fuss over them too much and definitely do not stir them into the ground!~I also add a couple of tablespoons of cold WATER in the eggs, not milk, for the fluffiest eggs.