Sometimes when preparing scrambled eggs, instead of a pleasantly fluffy and creamy mass, we get a dry and hard structure that does not look appetizing or delight us with its taste. However, we can prevent this by adding a certain ingredient to it to give it the perfect consistency.
If we want our scrambled eggs to be perfectly fluffy, it is worth adding a certain product to it that will significantly improve its structure. This addition is corn flour. Although it seems an unusual ingredient for scrambled eggs, it can work wonders.
Thanks to her the consistency of the dish will be much creamier, and it will also become delicate and slightly aerated. This is because corn flour acts as a natural stabilizer of the proteins in eggs, which prevents them from drying out excessively during frying.
Therefore, by using flour, we will obtain moist scrambled eggs, which also gain volume under the influence of heat. The best effect can be achieved by adding about half of corn flour for every two eggs. This ingredient should be added to the bowl with the eggs and beaten together before pouring the mixture into the pan.
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Adding corn flour to scrambled eggs is not enough, unless we also take care of other issues related to the preparation of this dish. First of all, before frying, beat the eggs thoroughly, making sure that as much air gets into the mixture as possible. This will make the scrambled eggs fluffy.
In addition, it is worth adding a little liquid to our dish. Milk is usually used, although some people also replace it with cream or water. By adding liquid, the egg whites will curdle more slowly and the scrambled eggs will be more delicate. All you need to do is add 1-2 tablespoons of the selected liquid for 2-3 eggs.
Proper frying is also key. It is best to do this over low heat, stirring constantly, so that the mass can gradually congeal while maintaining its fluffiness.. Too high a temperature or too long of frying may cause scrambled eggs to become dry and hard. Additionally, it is worth frying it in butter, not oil, because This way we will not only add flavor to the scrambled eggs, but also make it creamier. What’s more, the butter emulsifies with the eggs, which helps soften the structure of the dish.
