Dolly Parton's Trick for Perfectly Fluffy Eggs Is a Breakfast Game Changer (2024)

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Dolly Parton's Trick for Perfectly Fluffy Eggs Is a Breakfast Game Changer? ›

And she shared her fluffy hack with the world. “Somebody told me this once and it works,” Parton said. “When you crack your eggs in the bowl, say if you're going to scramble them, use ice water. Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!”

As it evaporates during the cooking process, this gentle lift results in fluffier scrambled eggs. Cold or tepid water is preferable in this scenario, rather than piping hot or boiling water. You don't want the water to be warm enough to start cooking the eggs as you whisk them in the bowl.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets. The Fluffiest Scrambled Eggs. Ever.

The acetic acid content of the vinegar causes a reaction during the beating process which can literally cut it in half. It also helps to keep your egg whites fluffy for longer.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

Should I use butter or oil for scrambled eggs? Both butter and oil serve the same practical purpose: they prevent the scramble from sticking to the pan. Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter.

The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.

Does club soda make eggs fluffy? ›

Yes, carbonated water. It's my regular drink of choice throughout the day, and as it turns out, a surprisingly useful ingredient when it comes to making scrambled eggs. Just a splash of seltzer makes for the fluffiest scrambled eggs you've ever tasted.

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets. The Fluffiest Scrambled Eggs. Ever.

For fluffy Scrambled Egg Whites, whisking is one of the most important parts. Whisk the egg whites for about 30 to 45 seconds until they appear frothy and very bubbly.