Cooking eggs is a life-skill that is supposed to be one of the easiest things to do the kitchen. However it may well be that you have been cooking scrambled eggs wrong your entire life.
Now a food expert has revealed a hack to getting scrambled eggs super fluffy. According to food scientist Makenzie Bryson Jackson, the addition of lemon juice to eggs will elevate them into next level, extra fluffy eggs.
As reported by Daily Star, a squeeze of lemon juice into whisked eggs yields a softer, more aerated texture than an egg mixture without lemon.
What does lemon juice do to eggs?
Makenzie said: “Whipping the eggs beforehand with some acid such as lemon juice can create a stiffer structure that hold air bubbles." Here comes the science bit.
It is reported that acidity of the lemon juice acts as a catalyst that creates and supports an airy, puffy texture. The albumen, which is the protein in the egg white, reacts with acid from the lemon juice to help form a sturdier structure that works to hold air bubbles.
While the eggs are cooking, the air bubbles result in them becoming both lighter and fluffier.
How do you make lemon juice scrambled eggs?
Crack six eggs into a bowl and gently whisk. Add a generous squeeze of lemon juice, or around half a teaspoon along with a pinch of salt and pepper for seasoning.
Once the eggs are mixed together well, set the bowl aside. Add a splash of olive oil and butter to a pan and fire up to a medium heat.
After around 30 seconds or when the oil-butter mixture starts to foam, add the eggs into the pan. Use a spatula to agitate the eggs a little and cook for around three minutes.
Tumble the eggs into a serving bowl and enjoy. There shouldn't be a discernible lemon flavour to your bowl of eggs, but they should be lighter and fluffier than normal.
