Even foods we consider ordinary can surprise when they are prepared differently. Surprisingly, the preparation doesn’t need to be very different to make a difference.
A perfect example is scrambled eggs. In the past, my favorite way of making scrambled eggs was simply to crack the eggs over a pan and scramble them as they cooked. The result looks colorful, and the texture varied based on the combination of yolk and albumin (the clearer part of the egg).
Linda, my wife, would scramble them in a bowl before cooking them. Some folks may add a bit of milk as well, and over at IHOP, they add a bit of pancake batter (at least that’s what the menu suggested the last time I ate at an IHOP).
But a book I have been reading on and off – Harold McGee’s most excellent “On Food and Cooking – The Science and Lore of the Kitchen” (2nd edition) – suggests that chefs have known for centuries that adding a bit of acid to scrambled eggs makes them extraordinarily fluffy when cooked. In the voluminous chapter on all things “egg” in his book, McGee explains in depth the structure of proteins in egg yolks and albumin, as well as the impact that acid has on those proteins.
Even if you don’t care about the science involved, you can still benefit from McGee’s analysis. The next time you scramble up some eggs before cooking them, add a small squeeze of lemon juice or a bit of fruit juice or even vinegar – a quarter or half teaspoon will do. The amount of lemon juice or other liquid you add is so miniscule you cannot taste it, but the result will astound you – you will likely never have had eggs so fluffy.
And you will likely never go back to chewy or rubbery scrambled eggs again.