What makes fluffier scrambled eggs water or milk?

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.

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.

Why do chefs add water to 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 .”

Why are IHOP scrambled eggs so good?

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix .

What spices enhance scrambled eggs?

Scrambled: Plain scrambled eggs provide the perfect blank slate for all kinds of seasonings. Depending on the day, you can make your scrambled eggs spicy with hot sauce or chili powder, intensely savory with turmeric, cumin or tarragon, or light and refreshing with dill or parsley .

How do restaurants make their scrambled eggs so fluffy?

Omelettes are cooked over higher heat, while rolling the pan to distribute the uncooked portion and folding over. Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft.

Why adding milk to scrambled eggs is a mistake?

It's easy to overcook scrambled eggs with milk So, whatever liquid you add — water and cream included — can lead you to overcook the dish. This directly affects the consistency of the final product, ultimately making them that much more rubbery or dry.

Why do chefs add milk to scrambled eggs?

The basic idea here is that the milk will increase the egg's fat content, resulting in scrambled eggs with a creamier consistency and a rich, buttery edge. Unfortunately, milk (even whole milk) doesn't have that much fat.

What gives a higher volume and better texture to scrambled egg?

Whisking = EXTRA FLUFFY and Light! Whisk the eggs vigorously before you add them to the pan and even once they're in the pan. The eggs should be foamy on the top. Foam = air pockets , which is the key to a fluffy consistency. Use a fork to whisk as this gives you more control, especially when whisking in the pan itself.

Strapatsada Recipe (Greek Scrambled Eggs) (2024)

by Jolina | Published: October 12, 2018 | Last Updated: August 25, 2022| 24 Comments
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Take your morning eggs to a whole new level with strapatsada or Greek scrambled eggs. This easy and delicious Mediterranean breakfast is packed with the wonderful flavours of fresh tomatoes, sweet onions and salty feta cheese.

(Love starting the day with eggs? Try these jalapeño cheddar waffles with fried egg. Drizzle with maple syrup for a sweet, salty, spicy treat.)

Strapatsada Recipe (Greek Scrambled Eggs) (1)

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What is strapatsada

Why it will become your new favorite

Ingredients

How to make

Cooking tips

Recipe FAQs

Strapatsada Recipe (Greek Scrambled Eggs)

Despite my undeniable sweet tooth, more often than not I prefer to start the day with something savory. And one of my favorite things to make is strapatsada or Greek-style scrambled eggs.

We first tasted this in Greece and we’ve been fans since. It packs a whole lot of flavor for such a simple dish and it’s a delicious way to jumpstart the morning.

Let’s get to it.

What is strapatsada

Strapatsada (also called kagianas) is a delicious dish made of eggs, tomatoes, onions and feta cheese.

It’s normally eaten for breakfast, usually with bread, but it’s also hearty enough to serve for lunch and dinner.

Why it will become your new favorite

We love making strapatsada and once you taste it, you will too.

Easy to make. It has more ingredients and definitely looks fancier than regular scrambled eggs but this recipe is secretly very easy to make. You’ll have breakfast on the table in under an hour.

Great for company. This recipe is good for 4-6 people so it’s perfect for when people come over. You can also easily double the recipe if you’re cooking for a larger crowd.

Delicious. Most importantly, strapatsada is so good. Caramelized tomatoes and onions, crumbled feta cheese to finish, it’s a fabulous way to start the day.

Ingredients

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You’ll need less than 10 ingredients to make this Greek-style breakfast. Here are a couple of things to note:

Sweet onion — you’ll need a large piece of onion here. Best to weigh the onion (240g) but if you don’t have a kitchen scale, you’ll know you have enough when, after finely chopping the onion, you end up with a heaping 1 ½ cups – 2 cups.

Fresh tomatoes — you’ll also need tomatoes that you’ll need to dice. You can use canned tomatoes, if you prefer.

How to make

Add chopped onions to a skillet drizzled with some olive oil. Cook on medium-high heat until soft and translucent.

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Add diced tomatoes and sugar. Allow to boil for 15-20 minutes or until all the liquid is gone and the mixture is well caramelized.

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Meanwhile, beat the eggs and season with salt and pepper. Switch to low heat and pour the eggs into the caramelized onions and tomatoes. Stir continuously so that the eggs incorporate into the onions and tomatoes well (we don’t want them cooking separately).

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Once cooked (still juicy and not dry), take off the heat and add feta cheese. Stir until combined.

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Cooking tips

Easy, right? Here are more tips to make this recipe absolutely fool-proof.

Make sure your skillet and oil are hot enough before adding in the chopped onions. To test, sprinkle some water and if your pan sizzles, it’s ready.

Be patient; you want the onions and the tomatoes to fully caramelize before adding the eggs in. This can take up to 20 minutes. Watch your heat though; you don’t want to burn the mixture.

If your tomatoes are not very juicy, add some water to help things along.

Once you’ve added the eggs, stir until you have a well blended mixture so that the eggs cook with the onions and tomatoes, and not separately.

Best served warm, but can also be served at room temperature or cold!

Recipe FAQs

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How do I know if eggs are fresh?

A simple way to check if your eggs are fresh is to fill a cup with cold water then gently drop the egg in.

If it sinks to the bottom of the cup, it’s fresh. If the egg sinks to the bottom but stands upright, it’s still good but you need to use it soon.

If the egg floats to the top, it’s no longer fresh and you need to throw it away.

Do I have to peel the tomatoes before dicing?

I personally don’t peel my tomatoes in this recipe but you can definitely do so.

Can I use canned tomatoes?

Yes, you can use canned tomatoes in this recipe. Make sure to include the juice to help with caramelization.

Have a good morning!

Did you make strapatsada? I’d love to hear all about it!Leave a comment or a star rating below.You can also tag me onInstagramorFacebook. I’d love to see your creations.