Fluffy Eggs

The key to successful fluffy eggs is PATIENCE. This is a virtue I do not have, so I feel your pain. But the good news is, my method requires no “idle” waiting, and I assure you it’s worth it!

1. Lightly grease an egg skillet with oil or butter, and preheat on low. We’re looking to achieve a VERY slight sizzle (you have to wait for it, I’m sorry!).

BUT while you’re waiting …

2. In a mixing bowl, whisk together eggs, salt, pepper, garlic powder, chili powder, dried thyme, milk and mayonnaise. Continue to combine until you achieve a soft butter-yellow color and the top of the egg mixture is slightly frothy.

3. Once the pan is hot and eggs are mixed, pour the whole egg mixture into the pan. Keep the temp medium-low, and continuously stir the eggs around in the pan with a wooden spoon/spatula. Be sure to keep anything from sticking to the bottom or sides of the pan. After about 5-7 minutes, the eggs will start to congeal together.

4. The trick to keeping the eggs fluffy is DO NOT LET THEM TURN A DARKER YELLOW. Eggs will continue to cook for a teeny bit after you remove them from the heat, so while they are still butter-yellow and a few pieces are still ever-so-slightly liquid/runny, remove them from the pan and cover with a plate/paper towel to keep in the steam.