Make Fluffier Scrambled Eggs With a Little Seltzer Water

I’ll skip the thick, flat, dense eggs, thank you very much. Instead my favorite scrambled eggs involve a plate piled high with large, soft yellow curds that spring back with the lightest touch and practically melt in my mouth; the kind of eggs that are fluffy and almost cloud-like.

A quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better.

Source: Get Even Fluffier Scrambled Eggs with This Unexpected Ingredient

I don’t know man. Mountain Dew Eggs sounds like a complete breakfast.

I’ve never used seltzer, but a little water in scrambled eggs rather than milk… I do think it makes for a better, fluffier texture. I will try out the seltzer too, makes sense.

Make Fluffy Scrambled Eggs By Poaching Them

Wait, what? Yes, you read the title correctly. Although scrambling and poaching are two different egg-cooking techniques, you can make perfect scrambled eggs by poaching them.

Source: Make Fluffy Scrambled Eggs By Poaching Them

And then, apparently, float it in a puddle of butter. Yum. <—Completely non-sarcastic, butter makes everything better. Butter is my favorite food group 😉

Study: The Healthiest Way To Eat Eggs

For those who eat eggs…

While the egg yolk debate (to eat or not to eat) may continue among doctors, nutritionists and others in the health industry, researchers from Purdue University are giving the whole egg the thumbs up.

In fact, they’ve discovered that eggs consumed with raw vegetables can actually increase the nutritional value of the veggies.

This study, which was presented earlier this month at the American Society for Nutrition’s Annual Meeting, consisted of 16 healthy young men who were instructed to eat three different salads — one with no egg, one with one-and-a-half scrambled whole eggs and another with three scrambled whole eggs. “And what we observed was that there was a progressive increase in the absorption of the carotenoids from the vegetables as you had more eggs, which we attribute to the fat component of the yolk,” lead study author Wayne Campbell, Ph.D., a professor of nutrition science at Purdue University, tells Yahoo Health.

Source: The Healthiest Way To Eat Eggs

They don’t quite know how, just that for a small sample it did.  I have a recipe for scrambled eggs, which reminds me that I haven’t made scrambled egg pita pockets in a while…

For Richer Scrambled Eggs, Use Sour Cream Instead of Milk

…assuming you use dairy products.  There is vitamin K in sour cream, but you take a lesson from Gordon Ramsey and use Crème Fraîche – which supposedly does not have any vitamin K:

Greek yogurt is another alternative, and my recipe calls for water so as not to alienate the lactose intolerant.  The taste/texture hasn’t been an issue to me – I usually add sauteed mushrooms & onions, grape/cherry tomatoes, and sriracha.  Almost an omelette, and some originally were planned to be omelettes… 😉

Pre-scramble Your Egg

It turns out the term ‘pudding’ has different meanings all over the world. In North America it’s usually a creamy dessert treat, in the UK it’s a soggy bread mess, and in Japan it’s a pre-scrambled boiled egg that’s drizzled with caramel sauce. And now the Japanese version is a lot easier to make with this whimsical looking spinning contraption from Takara Tomy.

Source: An Egg Spinning Contraption That Pre-Scrambles Them In the Shell