How to Make Perfectly Scrambled Eggs

Scrambled eggs sound like an easy dish to crack out during a lazy Sunday but one wrong move and your breakfast could end up fried. The key to getting your eggs perfect is low heat and patience!

Scrambled eggs on a plate being picked up by a fork
Credit: iStock

The Right Temperature

It also helps to put your mixture in the pan when it's at the right temperature. To find out if your pan is at the right temperature, sprinkle a few drops of water onto it and if they form little beads and hop around without completely evaporating, your pan is ready to go. 

Stirring Up Trouble

Try not to over stir the eggs while they cook, as the size of the curd will depend on how much you've stirred your eggs.

Underdone is Done

Don't overcook them! You want to get your eggs off the heat while they're still a little bit underdone, because they'll continue to cook with the residual heat from the stove, and over-cooking them will make them turn out tough and chewy.

Originally published on Best Recipes Ever

 

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