For fluffier scrambled eggs, skip the mayonnaise and instead use water. Adding a small amount of water to your eggs before cooking can make a significant difference in texture. Here’s how to do it:
Whisk the Eggs: Crack the eggs into a bowl and add 1-2 tablespoons of water. Whisk vigorously until the mixture is uniform and slightly frothy. The water helps create steam during cooking, which contributes to a fluffier texture.
Heat the Pan: Preheat a non-stick skillet over medium-low heat and add butter or oil. Allow it to melt and coat the pan evenly.
Cook the Eggs: Pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds until the edges begin to set.
Stir Gently: Use a spatula to gently stir the eggs, pushing them from the edges toward the center. This technique helps maintain air pockets, resulting in a light and fluffy scramble.
Finish Cooking: Remove the pan from heat when the eggs are still slightly undercooked, as they will continue to cook from residual heat. Season with salt and pepper to taste and serve immediately.
Using water instead of milk or cream not only keeps the eggs light but also enhances their natural flavor, making for a delicious breakfast option.