Ketchup or no? How many of us remember growing up with scrambled eggs? Here is a fluffier version, that you must try. I have used this trick to make the most fluffy, Japanese Soufflé Pancakes, and just thought it may work on scrambled eggs too…and it did! Beat two of the egg whites to stiff peaks…this combined with my cooking technique, and you will create the greatest super fluffy scrambled eggs you have ever put in your mouth!
Place two of the egg whites in a separate bowl. In another bowl, whisk up the remaining three eggs, the two egg yolks, baking soda, kosher salt and pepper. Beat the egg whites to stiff peaks. Heat up a non-stick pan to medium-low. Spray with non-stick spray or use butter. Gently fold the stiff eggs whites into the egg mixture…very gently so as not to break the volume of the egg whites. It’s ok to not combine fully.
Pour the egg mixture into the pan. The key is to cook the eggs, low and slow. Gently folding towards the center with a spatula as you go. Patience is a virtue. They will come together nicely…just takes time.
The super fluffy scrambled eggs are done when they are no longer wet. You can top with shredded cheese, or any of your other favorite toppings for eggs! ENJOY! I assure you, you will never make scrambled eggs any other way again!
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