My Family's Strapatsada Recipe (Easy Greek Scrambled Eggs) (2024)

FAQs

Should you add milk or butter to scrambled eggs? ›

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

Adding approximately 1 tablespoon of liquid per egg—milk or cream are delicious, but water works, too—will help create steam and keep the scrambled eggs moist.

An undisputed restaurant scrambled eggs expert, Gordon Ramsay, offers a slightly different take. He suggests that you start eggs on medium heat until they solidify. Then, take them off the heat for under a minute. Finally, put the eggs on medium heat for a minute or two (per MasterClass).

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!” Culinary experts do agree that adding water to eggs actually works.

Because cast iron is great at heat retention, it will continue cooking the eggs even after you turn off the heat. To prevent a dry, overcooked scramble, immediately scrape the eggs onto a serving plate as soon as they reach your desired texture.

Why would a cast iron skillet be used for scrambled eggs? ›

One of the primary reasons scrambled eggs turn out so well when cooked in a cast iron pan is that, once the cast iron is hot, they cook quickly and thoroughly. Though cast iron pans do not always heat in an even manner, they retain heat better than other pans.

There are several ways to make scrambled eggs, including adding milk, cream, cheese, or water. But there is also another ingredient that turns regular scrambled eggs into a delicious dish that is creamy, soft, and velvety smooth with a rich, satisfying taste—and that is butter.

Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter. But if you're scrambling over very high heat, a high smoke point oil is best, as butter is more likely to burn.

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

The best thing about frying eggs in butter is the taste. Because butter is higher in fat than oil, your eggs will naturally take on that rich butter flavor as they crisp in the pan.