7 Ways You Screw Up Scrambled Eggs—and How to Achieve
BY MARYGRACE TAYLOR FOR PREVENTION.COM
The simple meal that anyone can make requires more nuance than you think
Like spaghetti and PB&J, scrambled eggs are one of those incredibly simple dishes that practically everyone knows how to make.
Except … not so much. It turns out almost everyone is doing it wrong—and your amateur mistakes are resulting in a subpar scramble.
Don’t believe us? Here are seven common scrambled egg mistakes that turn your breakfast into a rubbery mess—and how you can achieve fluffy perfection.
1. Adding Extra Liquid
Pouring in a splash of milk, cream, or even water while you beat your eggs doesn’t make them fluffier—it just makes them tougher.
Plus, any liquid you pour in will end up separating from the eggs once the mixture hits the heat, leaving you with a pool of yellowish liquid oozing out from your rubbery curds.
2. Beating the Eggs With a Fork For a Couple Seconds
The longer you whisk eggs, the more air you beat in. And the more air you beat in, the lighter your eggs’ texture will be. So use an actual whisk—like this stainless steel and copper whisk
—and beat vigorously for at least 30 seconds.
3. Sprinkling On the Salt Before Cooking
You know that pinch of salt you add as you beat your eggs? It actually draws out moisture, leaving you in the same waterlogged situation as if you added a splash of milk or other liquid.
Skip the seasoning for now, and add the salt
when your eggs are almost finished cooking.
4. Tossing In Raw Vegetables
Yes, vegetables infuse your scramble with nutrients, but they’re also loaded with water, which will seep out into your eggs while everything cooks together.
For a smarter, tastier method, use cooked vegetables instead. Sauté them directly in the pan and drain the excess water before you add your eggs, or use some leftover steamed or roasted vegetables
from last night’s dinner. (Short on time? Try these 5-minute scramble recipes
5. Using a Giant Pan
There’s no need to bust out the giant sauté pan if you’re only making eggs for one or two people. For starters, it takes longer to heat up, and you’ll need more fat to coat the bottom.
Plus, the larger surface area will cause your eggs to spread out in a thinner layer, making them more likely to overcook or burn. Save yourself the trouble and reach for your small skillet instead.
6. Cooking Over High Heat
Cranking up the heat cooks your eggs faster so you can eat them and get out the door. But high heat messes with the protein structure of the eggs, so the curds end up tough and dry.
Plus, a super hot temperature ups the odds that your eggs will overcook or even burn in the pan.
Instead, try to go low and slow—think 5 to 7 minutes instead of 45 seconds. You’ll be rewarded with a soft, creamy texture that’s worlds away from your usual scramble.
7. Taking Them Off the Heat When They Look Done
Just like a steak or a piece of fish
, residual heat will cause your eggs to keep cooking even after you take them off the stove. Which means that if you take them off the heat when they seem finished, they’ll likely be dry and overcooked by the time you sit down to eat.
Slide your eggs onto your plate when they look like they could still use another minute, and they’ll be perfectly done once you bring them to the table.