Meghan Markle’s Scrambled Eggs Hack Might Just Work, Experts Say!

In her recently premiered Netflix series, With Love, Meghan, the Duchess of Sussex unveiled an unexpected culinary tip that's causing quite a stir: adding a splash of cold sparkling water to scrambled eggs to achieve a fluffier texture. This revelation came during an episode featuring Korean-American chef Roy Choi, where Markle inquired about the use of sparkling water in batter to enhance crispiness. She then shared her own application of this technique, stating, "Same sort of effect—helps them rise, get a little fluffy, it's great. Just a tiny little splash."

The online community's response to Markle's hack has been a mixed bag. On platforms like TikTok, some users dismissed the idea as "ridiculous," questioning the necessity of adding water to eggs. Conversely, others were intrigued and eager to experiment, with one user noting, "Adding soda water (doesn't need to be cold though) to eggs and scrambling is the best, so she's right on that, been doing it for years."

Culinary experts have chimed in on Markle's method, shedding light on the science behind it. Chef William Dissen of The Market Place restaurant in Asheville, North Carolina, highlighted that the carbonation in sparkling water introduces additional air into the eggs, resulting in a lighter, fluffier scramble. He explained, "When the water and the eggs hit the pan those little sparkling water bubbles expand and it really makes the fluffiest, lightest eggs."

While the addition of sparkling water to scrambled eggs might seem unconventional, it's not entirely without precedent. Some chefs advocate for incorporating water into eggs to achieve a fluffier consistency, as the liquid turns to steam during cooking, creating airy pockets. Markle's twist, using carbonated water, amplifies this effect due to the presence of carbonation.

For those curious about this effervescent technique, trying it firsthand might be the best approach. Adding a small amount of cold sparkling water to beaten eggs before cooking could result in a lighter, fluffier scramble. As with any culinary experiment, results may vary based on individual preferences and techniques.