The key to fluffy scrambled eggs is a simple one, air. The more air you can get in your eggs the fluffier they will be.
Now, I do not claim to be an expert whisker but I’ve whisked plenty of things in my life. I whisked and whisked the eggs but I can’t beat the blender for adding air.
30 seconds in the blender and the eggs are airy and light.
These are hand scrambled eggs. Now, it should be known the eggs got a bit overcooked as we were having photo problems. Thankfully our first two eggs were equally over cooked so the experiment was still good.
Eggs in the blender. Noticeably fluffier.
Once I picked which method made the airiest eggs, I then tried adding a teaspoon of water and a teaspoon of milk to see which would would assist in further fluffing.
This is eggs poured into a hot and oiled pan after being blended with water.
Eggs blended with milk.
There wasn’t a very noticeable difference between the milk blended and water blended eggs. I do not believe it affected taste either. So I suppose that’s a personal preference thing. I will say that adding water or milk to thin down the eggs did produce lighter eggs.
So get out your blender and blend some eggs.
Oh, as an added note all of the eggs were laid that day so they were all the same age.