Learning how to make scrambled eggs may sound easy enough, but there are so many tricks and techniques out there that claim to be the best. Luckily, we’ve tried most of them for you and have some good news: The simplest method for perfectly fluffy scrambled eggs is already sitting in your kitchen sink.
I personally thought my go-to technique of using sour cream couldn’t be topped, but then I tried adding water to scrambled eggs instead — and now I might never go back to grabbing the dairy. Or at least, not as often.
It might sound too simple, or like you’ll end up with a plate of runny, watered down eggs. But I promise, just using a splash of water and a fork to whip them up before pouring onto your pan will give you delightfully cloud-like results.
I too was skeptical something so easy could work, but then I cracked two eggs and added about a tablespoon of water for the batch shown below — and was seriously impressed with how they turned out:
I promise there’s nothing other than eggs and water in that lovely pile of scrambled goodness! Not even any salt, pepper, sneaky cheese hiding out in there. (I did add all of those on top after taking the photo, though.)
And although I don’t know exactly why it works so well, even after quite a few Google searches. I’d guess it helps break down the eggs to form pockets for more bubbles while whipping them. That, and maybe the heat from the pan adds some steam while they’re cooking, which then adds to the lighter result. (Psst: A little steam can help with fried eggs, too!)
Aside from the texture and flavor, using water instead of cream is also a healthier since you aren’t adding any extra calories or fat. Plus, there’s no need to worry about running out of dairy and settling for limpy eggs.
It just goes to show that sometimes the simplest answer really is the best. Give it a try the next time you’re in the mood for eggs and I’m sure you’ll agree!
This article originally appeared on our sister site, First for Women.