Supposedly a teaspoon of water helps fluff the eggs more. I didn’t see any difference. I been nuking eggs to poach them lately, not bad at all. Can’t remember the time for nuking though, look it up. I think it was around 45 seconds per egg.
We always put mayo on after scrambling the eggs In a sandwich. Some prefer ketchup, but I like mayo
I add a dash of water, scramble the eggs and it really makes a difference in texture, nice and fluffy. When I clicked on the article, I was expecting to see the surprising ingredient to be water. I’ll use water, but even less, when doing an omelet because the water will affect its “flip-ability.”