The Unexpected Cooking Method For Perfectly Fluffy Scrambled Eggs Every Time

Everybody has their own way to make an egg scramble just the way they like it. It could just be using a special pan or strict timing, or techniques like Alton Brown's scientific hack for the creamiest scrambled eggs, or the coffee gadget trick Martha Stewart uses to make them perfect. Mimi Nguyen, founder of Cafely, spoke to Food Republic about using the unexpected method that creates steamed eggs for fluffy scrambled eggs.

"Steamed eggs (like gyeran jjim) are lighter because they are cooked with a low, subtle heat from steam, and not direct heat, so they are more moist," Nguyen told us. "It's virtually [a] custard-like texture — light but silky simultaneously."

The procedure is relatively simple: beat the eggs well with water, about ¼ cup per large egg, and salt and gently steam, producing what she called a "cloud-like texture." No special equipment is needed, as Nguyen explained: "No fancy steamer? No problem! Just use a heatproof bowl inside a covered pot with a little water at the bottom." She added, "A slow cooker or even a microwave (with short bursts and some stirring) can also work in a pinch."

The traditional steamed eggs are stirred occasionally as they cook — sometimes not after a certain point near the end, or even not at all, as gyeran jjim is more like a souffle or custard. For scrambled eggs using this method, stirring more consistently with a fork will make them turn out more like a scramble. Straining the beaten eggs before cooking will produce an even smoother texture.

If rich, unadulterated egg flavor is what you're after, the basic method with just water and salt will provide that luscious result. But there are also many ways you could dress up the fluffy scrambled eggs — whether with traditional Korean flavors or with others that you're in the mood for.

One way to add more flavor is switching out the water for another liquid. Mimi Nguyen suggested, "One neat trick for you: Whisk in a splash of dashi or chicken broth instead of water for added umami." Japanese seaweed-based stock dashi will provide a punch of flavor, or you could also substitute beef, vegetable, or seafood broth. Other traditional steamed eggs elements you could use for your scramble include scallions, sesame seeds, gochugaru chili pepper (which can also turn up the heat on homemade fries), fish sauce, soy sauce, or a drizzle of sesame or hot chili oil to finish the eggs.

Customize the scramble instead with ingredients that you usually like in your eggs, perhaps choosing just one or two to avoid weighing down their super-fluffy texture. They could be chopped veggies like mushrooms, red bell peppers, or onions, chunks of ham, crumbled bacon, sliced breakfast sausage, shredded cheese, or just a few shakes of hot sauce.