Here's a couple tricks from America's Test kitchen for fluffier scrambled eggs. They did a whole program on eggs and had more advice, but I found these two made the biggest difference.
They work in tandem:
►Contrary to popular belief DON'T use a whisk, and DON'T over-beat the eggs. The popular belief is that lots of air whipped into the eggs will make them fluffier. In truth, it breaks down the protein structure too much causing them collapse easier. Use a fork to just lightly beat the eggs
►Use a smaller diameter skillet. I forces the eggs & proteins to pile up (as long as you didn't over-beat them) and the steam created causes them to fluff as it tries to escape. If only doing a couple scrambled eggs I now use a very small 5 1/2" diameter skillet.
Does anyone do three-minute eggs anymore? I remember have them years ago. There was a special egg thingie for serving them.
Yes!
I especially love them if I'm feeling under the weather. I do use an egg cup to eat them. I just scoop them out into a small bowl and eat with some toast for dipping.
