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Sep 24, 2012 04:33 PM

wow - stunned at whisked scrambled eggs

It could be that I recently became a fan of eggs in general and developed a obsession with scrambled eggs, that I never learned the "proper" technique. My usual approach is to use a fork to mix the yolks and whites. This morning, the whisk caught the corner of my eye and since I was planning to run a load of dishes in the dishwasher anyway wasn't annoyed at the thought of an additional dirty utensil. I grabbed the whisk and mixed until there were bubbles on the surface (about 2 minutes). When the eggs were cooked, the finished product was so much more volume than usual that I thought I might need to pull out a larger plate. When plated, the eggs easily filled the plate, whereas my usual product fills about 2/3 of the plate surface. Is this likely due to whisking or some other random variable?

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  1. Air sometimes adds volume........

    1. 80 strokes is the rule of thumb.

      1. I've used a whisk forever. My husband was amazed because his mother always used a fork and the difference was a revelation to him. Try adding a TBLS of heavy cream to your eggs --- bliss on a plate! Even supermarket eggs taste good.

        10 Replies
        1. re: Sherri

          Whisk it is from here on out...that was truly a revelation. I have a friend who prefers egg whites (not meant to incite any discussions of cholesterol good vs bad or yolk better taste), does the whisking of egg whites have any effect on volume?

            1. re: raskolnikov

              haha, well yes, indeed I could beat them to stiff peaks though the question remains

              1. re: fldhkybnva

                No, that answered your question. Obviously, whisking egg whites increases their volume.

                1. re: fldhkybnva

                  i whisk egg whites with a pinch of cream of tartar -- major volume and fluffiness factor.

                  1. re: Emme

                    Wow, I will definitely give that a try.

              1. re: Sherri

                +1 on adding some heavy cream. Alternatively, Sour Cream is a very good addition as well.

                1. re: The Professor

                  Do you think crème fraiche would taste good? I have some I need to use up.

                  1. re: Isolda

                    I think creme fraiche would make just about anything taste better.

              2. The original comment has been removed
                1. I will try that next time, with the addition of a spoon of heavy cream for creaminess. Thanks.

                  2 Replies
                  1. re: escondido123

                    A few ice chips is my preferred addition. Makes them fluffy.

                    1. re: escondido123

                      To take it a bit further - I whisk the eggs without any additives (cream or milk). Cook them slowly over low heat until nice curds form. Then I add a splash of half and half. Perfect, creamy eggs!