I Cooked Scrambled Eggs Every Day for a Year — This Is My New Trick to Make Them Perfectly Fluffy

Everyone likes to serve eggs in the morning a little differently. If you like a runny yolk, maybe you’re making sunny-side up eggs often — or a viral feta-fried egg if you’re feeling fancy. Me? I choose scrambled eggs every time. I love them so much that I cooked scrambled eggs every single day for a year straight until I mastered my perfect technique. Or so I thought I did. 

Spiral folded eggs start like most other scrambled eggs. Break two to three eggs into a small bowl, add a pinch of salt, and some heavy cream. Whisk the egg mixture together until all of the ingredients are well-combined. Then tap the bowl on the counter to release some of the air bubbles and pour the eggs through a fine mesh strainer.

Heat a small nonstick skillet until hot, then lower the heat to medium-low. Add butter to the skillet, swirling to coat the bottom and sides as it melts. Pour the egg mixture into the pan and let it cook until the bottom starts to set. Use a wooden spoon or stiff spatula to push the eggs from one side of the pan straight across to the other side. Work your way around the pan, pushing and turning the spiraled nest of cooked eggs into the outer edge of the egg mixture. 

I don’t usually add milk or cream to my scrambled eggs, but did so for this technique in case it contributed to the custardy consistency. Larbah also pours the egg mixture through a fine mesh strainer before cooking, a step that I’ve never done before. This removes any small pieces of shell and the stringy chalazae so that the eggs are silky and smooth.

Despite watching the TikTok several times, it took me several tries to work out the proper heat level for my stovetop and to know how long to allow the eggs to cook. The key to forming the spiral is to heat the pan thoroughly and then lower the heat to medium. After adding the egg mixture, be patient and give the bottom of the eggs time to set. You may be used to constant or steady stirring of scrambled eggs, but that’s not the best way to stir spiral folded eggs. Look for the top of the eggs to appear slightly thickened but still liquid. Once the eggs underneath are cooked enough to move without breaking apart into smaller curds, it’s time to start swirling. 

The gentle turning of the eggs creates large, fluffy curds that are perfect for serving atop toast. The texture is smooth, rich, and luxurious. Making perfect spiral folded eggs does take some practice, but it’s a tasty technique to work on in the morning. 

• Let the eggs set. The ripples of eggs that form the spiral comes from pushing the bottom set eggs around, while the upper portion of the eggs settle in the valleys. Give the eggs time to set, or else the egg mixture will break apart into smaller curds. You do not need to stir these eggs as much as traditional scrambled eggs.
• Use a stiff spatula or wooden spoon to turn the eggs. A stiff spatula or wooden spoon helps to guide the eggs around the pan into a round shape.

See the technique: Spiral Folded Eggs

This article originally published on The Kitchn. See it there: I Cooked Scrambled Eggs Every Day for a Year — This Is My New Trick to Make Them Perfectly Fluffy