The Secret to Perfect Scrambled Eggs Without Butter
Forget everything you thought you knew about making scrambled eggs. A simple swap can turn your morning staple into a lighter, fluffier, and healthier dish—without a pat of butter in sight.
Why Ditch the Butter?
Butter has long been a go-to for cooking scrambled eggs, but it’s high in saturated fats and calories. While delicious, it’s not the healthiest option—and, as it turns out, not even the best for texture.
The Surprising Substitute
The key to ultra-fluffy scrambled eggs? Water. Yes, you read that right. Adding a splash of water to your beaten eggs before cooking creates steam, resulting in a lighter, airier texture. It’s a trick chefs swear by—and it cuts calories too.
How to Make the Perfect Scrambled Eggs
- Whisk well: Beat your eggs with a tablespoon of water per egg until fully combined.
- Low and slow: Cook over medium-low heat, stirring gently for creamy curds.
- Season last: Add salt and pepper at the end to prevent toughness.
Bonus Health Benefits
Not only does skipping butter reduce saturated fat, but using water also keeps the eggs moist without added oils. For extra flavour, try herbs, chilli flakes, or a sprinkle of cheese.
Ready to revolutionise your breakfast? Give this method a try—your taste buds (and waistline) will thank you.
