A lot of restaurants add a dab of pancake batter to scrambled eggs to help make them fluffy. In that case there’s some leavening in the batter. I guess a touch of plain flour would add a little body to it? I wonder if self rising flour would be a better choice for fluff?
Flour in scrambled eggs. First time I’ve ever heard of this. Very intrigued to try this soon, thanks
A lot of restaurants add a dab of pancake batter to scrambled eggs to help make them fluffy. In that case there’s some leavening in the batter. I guess a touch of plain flour would add a little body to it? I wonder if self rising flour would be a better choice for fluff?
Yes, it adds structure, but the downside is that you have to cook the egg completely to not taste the raw flower.
I’ve worked in restaurants, but none that did breakfasts. What else are they hiding from me…
Same, my wife is already convinced my scrambled eggs are god-tier somehow. Let’s see what this does.