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Scrambled eggs seem simple and quick, but there's an art to getting them fluffy and light. Avoid those rubbery disappointments with these pro tips. Here's how to make eggs that are a breakfast hit:
Sour Cream Magic: Many add milk or cream to their eggs, but the secret ingredient for ultra-fluffy eggs? Sour cream. One tablespoon per egg does the trick. Whip the eggs and sour cream together, then cook.
Bowl Before Pan: Always break eggs into a bowl first, beating them slightly. Directly pouring into a pan can cause unevenly cooked strands of yolk and white.
Low and Slow: Scrambled eggs should never have brown spots. Always cook on low heat, ensuring thorough cooking without overdoing it.
Rubber Spatula is Your Friend: For gentle scrambling, a rubber spatula is ideal. Glide it along the pan's edge and fold the eggs inward.
Preheat the Pan: Never start with a cold pan. Heat it on medium-low, add your fat, and only then introduce the eggs for immediate cooking.
Butter Over Oil: For richer flavor, go for butter instead of oil. It complements eggs beautifully without any risk of burning on low heat.
Season Last: Only add salt when eggs are almost done. Salting too early can result in a rubbery texture. Finish cooking and season for fluffy, tasty results.
