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I always use a small amount of water, a tiny bit of pepper, and a pinch of salt. The fluffiness though comes from the whipping and of course the freshness of the eggs and has nothing to do with what you add to it. (smart ass exemption, yes you can add some things to make it fluffy)
Low heat is critical and of course some butter in the pan makes a big difference taste wise. Only requires slight stirring during the cooking process and always take them off the heat before they are done to your liking. Overcooked eggs will squeeze the moisture out of themselves and you may end up with some liquid on your plate that was supposed to be in the eggs.
Oddly I rarely find anyone who can make good scrambled eggs and do not get me started on peoples ideas of an omelet.
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