roachpatrol:

jumpingjacktrash:

gallusrostromegalus:

gallusrostromegalus:

Y’all know to put milk or cream in your scrambled eggs, right?

Alright since some of you Don’t Know This, I will let you in a cooking secret: add a little moisture to your scambled eggs to steam them while they cook, which makes them extra soft and fluffy.

At MINIMUM you can add water (it will improve the texture), but why do one awesome thing when you can do several? 

If you’re lactose-tolerant, milk/half-and-half/cream adds both moisture AND fat to your eggs, adding a lot of flavor and giving you extra energy for the day!  If dairy is not your jam, a splash of soy or fish sauce will give you a nice savory kick to your steaming liquid. The salt in both of those will also help make your eggs come out smoother as well!

I don’t know if almond milk or other dairy substitues will work, and I’ve heard rumors about adding dry white wine to eggs, but those are for other people to try and report back on.

i like to put mirin in scrambled eggs. mirin is sweet rice wine, but like, syrupy sweet, you would not drink it, for cooking only. i think the stuff they sell at the supermarket doesn’t even have alcohol in it. about a tablespoon of that to three eggs, and it gives a slight sweetness that makes salt taste saltier somehow.

mirin eggs on hot buttered rice with soy sauce is a perfect breakfast.

i use a small forkfull of cream cheese, which makes the eggs fluffy AND creamy and a little bit tangy. it’s really really good!