5 mistakes you’re making with your scrambled eggs

I usually eat eggs for breakfast/brunch on Saturdays and Sundays. My boyfriend eats about 4-5 eggs a day! So when I saw this article, I wanted to repost it. Most people do not know how to properly scramble eggs. The Bon Appétit Test Kitchen shares their advice on how to correct some of the most commen mistakes of cooking eggs.

  1. “Don’t be wimpy with your eggs. Whisk well and be vigorous about it–you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan; don’t whisk and let mixture sit (it deflates).” —Kay Chun, Deputy Food Editor
  2. “Don’t add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy.” —Mary-Frances Heck, Associate Food Editor
  3. “Don’t use high heat. It’s all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness.” —Hunter Lewis, Food Editor
  4. “Don’t overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don’t, there will be a rotten clean-up job in your future.” —Janet McCracken, Deputy Food Editor
  5. Ditch that fork! Scramble your eggs with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks.

Source: Bon Appétit

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