The secret ingredient for cloud-like scrambled eggs revealed

Is it possible to make scrambled eggs even better? As it turns out, yes. To make them as fluffy as a cloud, just add a few drops or a teaspoon of a certain ingredient. You'll be surprised that this is the key element here.

Scrambled eggs are certainly one of Canadians' favourite breakfasts. With the addition of sandwiches, sliced vegetables, or light salads, they create a tasty and nutritious meal. Although each of us has our own way of preparing them, few know about this one trick. Adding this ingredient will make them even fluffier.

Classic scrambled eggs primarily consist of eggs, a pinch of salt, and pepper. They are often fried in butter, sometimes with onions, ham, or cheese. So, what can we add to make them even better and fluffier?

To the ingredients mentioned above, just add a few drops or one teaspoon of lemon juice, which will make the scrambled eggs light and fluffy like never before. It's all due to the acid naturally found in lemon. It delays the coagulation of proteins, making the scrambled eggs fluffy.

If you don't have a lemon at home, you can try the trick with potato starch, which works the same way. However, the difference is that you must start preparing the scrambled eggs by mixing a teaspoon of starch with about two tablespoons of milk. Once you remove the lumps, add a bit of butter to the mixture. In this case, about half a tablespoon is fully sufficient. Then, you can mix everything with the eggs.

Also, remember that scrambled eggs should be cooked on low heat—never on high. This way, they won't coagulate as quickly and will be moist but creamy. Cooking on low heat also allows you to control the desired doneness of the eggs better.