German Scrambled Eggs Recipe with Ham – Oma's Rühreier mit Schinken (2024)

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German Scrambled Eggs Recipe with Ham – Oma's Rühreier mit Schinken? ›

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

Take a page out of the French cooking playbook and finish your scrambled eggs with a sprinkling of fresh herbs. Chives are a classic choice, but dill, cilantro, or parsley can all add a lot of flavor with very little effort.

Applying too much heat

A lot of people crank the heat and cook quickly, which produces dry, stiff eggs. Syhabout suggests going low and slow instead, with the burner kept somewhere between low and medium. A good way to test for temperature is to put pad of butter in a cold pan on the burner.

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft. Beat in a bit of water or milk (1 Tablespoon liquid per egg), pour the egg into a heated pan, let it SIT for a minute or two and then gently fold it over as it cooks.

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

Then, make sure you've used enough salt and enough butter/oil in the pan. Large scale restaurants often buy egg for scrambling as a pre-mixed goop in cartons, rather than as actual eggs. They'll probably add milk or cream to the mix too, and a bit of salt and pepper depending on the chef.

Scrambled: Plain scrambled eggs provide the perfect blank slate for all kinds of seasonings. Depending on the day, you can make your scrambled eggs spicy with hot sauce or chili powder, intensely savory with turmeric, cumin or tarragon, or light and refreshing with dill or parsley.

The proteins in the eggs bond with the milk or cream during cooking, creating a softer texture and increasing the volume. On the other hand, when it comes to fried eggs, the addition of milk or cream is not common because they are usually cooked quickly and at a higher heat.

What is the chef's secret to scrambled eggs? ›

Rather than cook scrambled eggs slowly over low heat, Chef Ramsay cooks his eggs over medium heat, pulling the pan off the heat as soon as the curds start to thicken, and allowing the eggs to continue to cook off the heat source for 20 seconds before returning to medium heat for 90 seconds.