Greek Scrambled Egg Pockets Recipe (2024)

FAQs

Why put lemon juice in scrambled eggs? ›

The albumin, or protein structure inside an egg, reacts with acid from the lemon juice to create a sturdier inner structure that holds air bubbles. As the eggs cook, the air bubbles cause them to become lighter and fluffier.

Should I use butter or oil for scrambled eggs? Both butter and oil serve the same practical purpose: they prevent the scramble from sticking to the pan. 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.

Parton said she always adds some ice water to her pan of scrambled eggs. "Put a few drops of ice water as you're cooking them and that makes them fluffier," she said.

When it comes to cooking scrambled eggs, Burrell swears by adding a tablespoon of water to the eggs just before they are beaten together, per The Daily Star. This helps cook the eggs to perfection because as the water boils the steam distributes heat, which ensures an even cooking process (via Real Simple).

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

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.”

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

In fact, the ingredient I'm going to tell you to add is hardly an ingredient at all. It's water—just a mere splash from your kitchen sink or that glass you're slurping right now. You'll be rewarded with scrambled eggs that are delightfully fluffy, like the 8 a.m. equivalent of a tulle gown.