Fluffy Scrambled Eggs

Scrambled eggs are the amongst the easiest foods to prepare. If you've been wondering how do you make them fluffy, the secret lies in whisking them the right way. When you begin to whisk the eggs, get plenty of air bubbles into them. This will make the cooked eggs spongy. Beat them for about 2 minutes till they turn frothy and evenly-colored. Also, whisk the eggs in a tilted wheel motion where you lift the egg. You can use a fork, whisk, or an electric blender for this.

Ingredients

• 6 tsp. low-fat milk or soy milk
• 6 large eggs
• 1 tbsp. butter
• 3 pinches of salt

Method

Warm a large nonstick frypan (12'' works well) over low heat. Simultaneously, break the eggs into a large bowl, and add in the milk and salt. Whisk them for about 2 minutes if a folk/whisk is being used, otherwise for 20-25 seconds with an electric mixer. Once the foam settles a little, drop the butter into the pan.

As it melts and spreads, pour the egg mixture into the pan. Tilt it so that it spreads all over the pan. Once you can detect the base of the egg setting, use a flat wooden spoon or spatula to push the cooked portions to the sides. As more and more of the egg gets cooked, flip bits of it so that it gets evenly cooked.

Transfer the eggs to a serving plate after they are cooked but before they get dry. Sprinkle with salt and pepper if required.

Ingredients

• 8 eggs
• ½ cup cheddar cheese (grated)
• 2 tbsp. cream cheese
• 2 tbsp. butter
• 1 tbsp. water
• Salt and freshly ground black pepper

Method

Start by breaking the eggs into a medium-sized bowl. Whisk them till you get plenty of air into them. Then, add in the cream cheese, water, and salt and pepper and whisk some more. Melt the butter in a nonstick frypan over low heat, pour in the eggs, and add the cheddar cheese over them.

Once you can detect the base of the egg setting, use a flat wooden spoon or spatula to push the cooked portions to the sides of the pan. Once the egg reaches the consistency you desire, transfer them to a plate, and serve along with country ham and biscuits.

Ingredients

• 1 English muffin
• Tomato chutney
• Handful of baby spinach leaves
• A slice of ham off the bone, or prosciutto
• Scrambled eggs

Method

Slice an English muffin in half, toast it, and butter it. Follow the first recipe to make the fluffy scrambled eggs. However, just before it's time to take out the egg, throw in a handful of baby spinach leaves and fold in until just wilted. Place a slice of ham off the bone or prosciutto on the bottom half of the muffin, and cover it with the scrambled eggs. Close the muffin top, and serve it with a spoonful of tomato chutney on the side.

While preparing this particular recipe, there are loads of variations you can make. If you want to turn it into a heavier meal, add cooked potatoes, tomatoes, and onions to it. Alternately, you could add ham, bacon, or sausages, as well. Some even like their scrambled eggs with salmon.