I'm avoiding all dairy as it tends not to agree with me, however it is very possible that I overcooked the eggs at first as they started to form up almost like an omelette would
Remember that the "scrambling" of the eggs gets done in the bowl, not the pan. Give the eggs a good scramble beforehand, then cook over medium heat, only lifting/stirring lightly with the spatula to ensure even cooking. They will be fluffy and velvety!
I also cook my eggs in bacon grease and use a small amount of cream as well. But, I think whisking the eggs enough, to incorporate air into the eggs, is the biggest factor. I whisk them for about 30 seconds and while whisking, I'm careful to bring the whisk out of the mixture and right back in to incorporate enough air into the eggs.
I hope that helps
I whisk in a healthy dose of coconut milk.
Very, very low heat.
Goose eggs, I have never seen such fluffy scrambled eggs and were they ever good. best eggs ever. No need for anything but salt.
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I don't add any water or dairy. Just whisk the eggs, pour all but a couple of tablespoons into a greased pan on medium low heat -I use butter but you could use anything you like. As the edges start to cook and firm up, use a fork to pull in the cooked edges to the center, then swirl the pan around to distribute evenly the liquid - continue until you have a soft mass of cooked egg, then add the remaining two reserved tablespoons of egg and stir the mixture around. I got that from a Julia Child cookbook - she called that last step with the reserved two tablespoons of of egg "creaming the scramble". Always works great for me.
Who knew there were so many ways to cook simple scrambled eggs!
I'll have to try to get more air into the eggs as I'm scrambling them, only thing I think I could have done wrong
Thanks for all the suggestions!
Also, might have to take a look into the goose eggs too...