One of the most important ingredients in scrambled eggs is air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time being, incorporating air into beaten eggs requires good old-fashioned elbow grease. The more you whisk, the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs. Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air.
Post a comment