My husband makes the best fluffy scrambled eggs! If you ask me, it's all about the timing and technique. Our mixing fork quickly breaks up the eggs and adds air to them!
4 eggs
Pinch of salt
(Sometimes he'll add garlic and onion powder)
1-2 tablespoons butter or bacon grease
Add 4 eggs to a bowl and whisk vigorously with the Old Country Kitchenware Mixing Fork for about 30 seconds. Preheat a stainless steel skillet over medium heat. It will be ready when a little water flicked on the surface dances on the pan (rather than sizzling and bubbling). Add butter or grease to the pan. Pour in eggs all at once, then quickly use a silicone spatula to pull the cooked eggs away from the edges and into a pile, letting the raw eggs run across the pan's surface. Continue pushing the eggs into a pile until they are no longer runny. Turn over the pile a couple times to ensure they are cooked to your liking. Cooking usually takes no longer than one minute. Serve hot.
