Perfect Scrambled Egg
How to Cook Scrambled Eggs - The Don'ts
Follow these tips for great scrambled eggs.
Don't Cook On High
This is very important. Scramble your eggs on low heat. Sure, it might take longer for them to cook, but it reduces the risk of browning and overcooking. It also gives you more control over the consistency.
The trick with scrambled eggs is to know when to take them off the heat. They will continue to cook with residual heat which can dry them out. Take them off the heat when they still look wet, but not runny. If you follow one tip, let it be this one -- it makes all the difference.
Don't Use Old Eggs
Not only do eggs taste best the first week, but they also have porous shells and can easily absorb odor and lose moisture. The less time they spend in your fridge, the better.
Don't Forget To Stir
For the creamiest eggs, you'll want to stir often. As you stir, you'll break down the egg curds that are forming making them smaller and softer.
Don't Whip Eggs Too Early
Whisk your eggs just before you plan on adding them to the pan -- and whisk them vigorously. Whisking not only scrambles eggs, but it adds air and volume for fluffy eggs.
Don't Add Liquid
It doesn't matter how many years you've been adding milk, cream or water to your eggs, it stops today. Despite whatever type of logic you've attributed to this addition, the truth is that eggs and added liquid will separate during cooking which creates wet, overcooked eggs.
Don't Use The Wrong Skillet
Use the right size skillet for how many eggs you're cooking. You don't want to use a huge pan for just a couple of eggs or a small pan loaded up with tons of eggs. Generally, an 8 inch skillet works for two eggs -- and so on.
Don't Stop Whisking Too Early
It doesn't matter how tired your arm gets, keep whisking until the eggs are completely homogenous. Dammit.
Don't Season Eggs Early
It's best to season your eggs right at the end of cooking. If you season too early the salt can break down the eggs and they can turn watery.