Fluffy Scrambled Eggs
Making perfect light and fluffy scrambled eggs is really easy and tastes fantastic if done right!! Everyone has their own personal way of preparing this versatile and simple dish. Served with some toasted bread, a glass of juice and a cup of tea...perfect breakfast! ♥
Beat the eggs using a whisk or fork with the water, salt and white pepper until frothy. Heat the butter in a non-stick pan until butter is melted and hot. Pour in the egg mixture and reduce the heat to medium. Don't start scrambling the eggs, just let the omelet BEGIN to set. Then using a wooden spoon, drag the egg mixture from the edges of the pan to the center of the pan. Continue doing this all around the pan until most of the moisture is gone. Now using the wooden spoon, cut and turn the pieces of egg to get it into large fluffy pieces. Serve right away with a sprinkle of the black pepper powder and coriander leaves.
Using water instead of milk helps give the eggs a fluffier finish and reduces the chances of the eggs getting colored/dark during cooking. Scrambled eggs are supposed to retain their lovely pale yellow color (depending on how bright the yolks are of course). You can add stuff like cream cheese, fresh cream, etc to the eggs if you want, but I love my scrambled eggs plain and simple..no fuss. :))