Unlocking the secret to perfect scrambled eggs: Forget dairy, just season and be patient

Surprisingly, the magic ingredient for deliciously fluffy scrambled eggs is simple: salt, and a little patience. The secret lies in the timing of adding salt to the eggs. Kenji suggests that we first crack the eggs into a bowl and then season them to taste. Subsequently, we should whisk the eggs and—most importantly—let them stand at room temperature for 15 minutes. After this period, they should be cooked in the usual manner. And voila! The creamy and fluffy scrambled eggs are ready. But how does this work?

Salty eggs resting for 15 minutes before cooking undergo a change in texture. In his book, Kenji explains the scientific basis for this process. The salt breaks down the protein in the yolk, making it "looser". This is why the scrambled eggs turn out moist and tender instead of dry and compact.

Eggs tend to start setting very quickly as soon as they come into contact with a hot pan. So, it’s crucial to stir them constantly from the moment they start to cook. Neglecting to do this even briefly may result in the eggs drying out and potentially burning. Consistent stirring helps maintain the softness and fluffiness of the scrambled eggs until they reach the desired consistency.

If you enjoy scrambled eggs with various mix-ins such as tomatoes, mushrooms, bell peppers, onions, or asparagus, remember this golden rule: don't add these ingredients in their raw form to the eggs. To avoid adding excess water to your eggs, always heat your chosen additions first. Fresh vegetables tend to release water when subjected to high temperatures. So, it's advisable to cook, bake, or fry any extras separately before adding them to the scrambled eggs. This will ensure your scrambled eggs remain creamy and don't become watery.