Tom Colicchio's Pro Tip For Extra Creamy Scrambled Eggs Without Dairy

Tom Colicchio, the renowned chef and restaurateur, has a clever trick for creating extra creamy scrambled eggs without using any dairy. His pro tip involves the simple addition of water to the eggs before cooking. By whisking in a small amount of water, the eggs become lighter and fluffier as they cook. The water creates steam, which helps to gently puff up the eggs, resulting in a creamy texture that is typically achieved with milk or cream. Colicchio suggests starting with fresh eggs and cracking them into a bowl. After whisking them until the yolks and whites are fully combined, he recommends adding a splash of water—about a tablespoon for every two eggs. This technique not only enhances the texture but also allows the natural flavor of the eggs to shine through without being masked by dairy. Cooking the eggs over low heat is crucial to avoid overcooking and achieving the desired creaminess. Using a non-stick pan and a gentle stirring motion ensures even cooking and prevents the eggs from becoming rubbery. This method is ideal for those who are lactose intolerant or prefer to avoid dairy, offering a simple way to elevate the humble scrambled egg into a gourmet dish.