Unlock the secret to fluffy scrambled eggs without dairy, as revealed by cookbook author J. Kenji López-Alt

An innovative idea originates from the cookbook, "The Food Lab," written by J. Kenji López-Alt. In a comprehensive chapter titled "Eggs, Dairy, and the Science of Breakfast," Kenji explains how to attain delicate scrambled eggs without incorporating dairy.

To achieve delicious and fluffy scrambled eggs, you need salt and a tinge of patience. Kenji acknowledges in his book that proper timing in seasoning the eggs plays a crucial role. As detailed in the cookbook, first, crack the eggs into a bowl and add your desired amount of salt. Then, whisk the eggs and most importantly, let them sit on your countertop for about 15 minutes. Afterward, you can cook them the way you usually prepare scrambled eggs. The outcome? Creamy and fluffy scrambled eggs. But how is that achievable?

Salting the eggs 15 minutes before cooking alters their texture. Kenji details the scientific reasoning behind this in his cookbook. The salt breaks down the proteins in the egg yolk, making it "looser". As a result, the scrambled eggs turn out creamy and soft, not dry or compact.

Since eggs coagulate quickly, it's important to stir them continuously as soon as they hit the heated pan. Paying close attention to this process prevents the scrambled eggs from burning and drying out. To maintain the desired soft and fluffy texture, stir the eggs until they reach the right consistency.

If you prefer your scrambled eggs with additions, like tomatoes, mushrooms, peppers, onions, or asparagus, it's key to remember an important rule. These ingredients should not be added raw. They require some preparation first to eliminate excess water. Fresh vegetables usually release water under high temperatures, so it's best to cook, bake or fry them in a separate pan before incorporating them into your scrambled eggs. This ensures that your scrumptious scrambled eggs maintain their consistency and do not turn out watery.