9 Mistakes You Might Be Making with Eggs

Don't Cook On High

This matters. Low-heat scramble eggs. It may take longer to cook, but it prevents browning and overcooking. It also improves consistency management.

Don't Overcook

Knowing when to remove scrambled eggs from heat is key. Residual heat might dry them out. Stop heating when they are wet but not runny.

Don't Use Old Eggs

Since eggs have permeable shells, they absorb odour and lose moisture and taste best the first week. Better if they spend less time in your fridge.

Don't Forget To Stir

Stir frequently for creamiest eggs. Stirring breaks down egg curds, making them smaller and softer.

Don't Use The Wrong Skillet

Use a skillet that fits your egg count. You don't want a large pan for a few eggs or a tiny pan for many. In general, an 8-inch skillet holds two eggs, etc.

Don't Stop Whisking Too Early

Keep whisking until the eggs are homogeneous, regardless of arm fatigue.

Don't Season Eggs Early

Gordon Ramsay recommends seasoning eggs the last minute. Salt can break down eggs and make them runny if seasoned too early.

Don't Whip Eggs Too Early

Before adding them to the pan, thoroughly whisk your eggs. Whisking makes fluffy eggs by scrambling and adding air.

Don't Add Liquid

Your years of adding milk, cream, or water to eggs end today. Despite your logic, eggs and extra liquid will split during cooking, resulting in moist, overdone eggs.