Do you like your scrambled eggs so smooth theyâre practically a sauce? Or do you prefer them to be large fluffy clouds? Are you a folded omelet fan or like it rolled? Do you like the top of your frittatas browned or would rather skip that crust?
Whichever way you take your eggs there is one universal truth: they canât be dry and rubbery.
Why Do Eggs Do What They Do?
Isnât it crazy that eggs go from liquid to solid just by applying heat? ð¤¯
What makes them do it?!? Just this seven-letter word: protein!
Okay, well thatâs not entirely true. There are a bunch of other words that make it happen too. So maybe we just chalk it up to this seven-letter word: science! ð§ªð¤
Eggs are full of protein. And those proteins are like strands of wire all tangled together with water molecules mixed in. Heat causes those proteins to unfold and then come together as they stretch and stick. Think of it like pulling a pile of tangled wires taut until they form a strong cord. It goes from a liquid to a solid structure. Itâs a process called coagulation.
Result? Dry, rubbery eggs.
Donât Overcook Your Eggs
The best way to make sure your eggs donât turn dry and rubbery is to not overcook them. When less heat is applied, there isnât time to squeeze out all the moisture. So your eggs stay tender, not chewy.
But eggs are sensitive. They are very in touch with their feelings. They cry often in movies. And…Sorry, not that kind of sensitive.
Eggs go from undercooked to overcooked in seconds! Whether youâre scrambling, omelet-ing, or quiche-ing, you have to be careful.
Hereâs my trick for not overcooking your eggs.
Always finish cooking eggs off heat. Cook your eggs until they are 80-90% done and then remove them from direct heat. The hot skillet, pan, or dish will continue to cook them, but theyâll do it more gently. Youâve got a greater margin of error before the eggs are overdone.
How to Make Egg Casserole | Allrecipes.com
What causes a rubbery egg casserole?
A rubbery egg casserole is usually the result of excess moisture in the ingredients. If you are including greens like spinach, make sure that they are pre-cooked before adding them to the casserole. Frozen veggies must first be thawed and then patted dry. Bacon that has been fried in oil must not have excess oil drippings.
Why do eggs turn rubbery when cooked?
When eggs are cooked past their semi-solid state, the water that is still inside the egg begins to evaporate. With enough heat and time, it disappears completely. This also causes the proteins to contract tightly and makes the texture of the eggs turn into a rubbery mess.
Why is my slow cooker egg casserole hard to cook?
Instead, it’s likely to result in uneven cooking. The bottom and sides of the casserole is more likely to be overcooked or burnt, while the center of the eggs remains undercooked. Less desirable texture: Additionally, the high heat can also affect the texture of the eggs. The best slow cooker egg casseroles have a soft, creamy texture.
Does egg casserole take a lot of work?
And the best part is, it doesn’t take any extra work. What is it? After mixing up the custard, they let it rest before making the casserole. All egg casseroles are bound together with a custard mixture that is eggs and some dairy (whole milk, cream, and half and half can be used) whisked together.