If there was a spectrum for egg dishes, ranging from child-friendly to chef-level, it would be hard-boiled eggs on one end and egg curry on the other end. Scrambled eggs are probably closer to the child-friendly end given that it is one of the first few dishes many of us learned to cook. However, it is also a finicky dish to get right if you grew up into an adult with discerning tastes and a love for brunch. Overcook it and it becomes dry and rubbery. Double the recipe and the eggs overcrowd the pan and cook inconsistently.
There are some basic tips for making silky scrambled eggs which range from using the right kitchen tools (e.g. nonstick pans and spatulas) to incorporating as much air as possible into the egg mixture before cooking it (using a whisk or even an immersion blender). Still, there is a small chance that the scrambled eggs will become watery, which is especially noticeable after you place them on a plate. What went wrong?
The more you stir, the creamier your eggs will be – the fluffiness comes from gasses cooking out of the eggs when they’re exposed to heat and forming air bubbles.
According to Fine Cooking, the proteins within eggs begin to break down as they are heated and 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.
If youre someone who likes to eat eggs but cant stand to consume them when theyre overly soft or runny, then youve probably made some seriously rubbery overcooked eggs, all while trying to avoid undercooked eggs. Thankfully for your palate and any future eggs you care to eat, theres a way to cook them well without destroying their texture.
While you might think cooking the eggs for a shorter time or at a lower hat is the best way to avoid rubbery eggs, it isnt the only solution. Thats especially true for those who prefer their eggs cooked well. The solution? A bit of liquid. Food52 explains that adding additional liquid to the scrambled eggs before they hit the pan gives them some wiggle room to cook through before all of the moisture can evaporate. Think of the extra liquid as a culinary insurance policy.
To successfully make great eggs using this trick, you dont need to add more than about one tablespoon of additional liquid. And the liquid itself can vary, from simple water to milk, butter, or even some heavy cream for those indulgent mornings. Any of these liquids will give the eggs the extra moisture they need to stay soft while still cooking all the way through. Better yet, youll end up with even fluffier eggs to enjoy when they finally hit your plate.
Everyone has a very specific way they like to take their eggs, no matter the time of day or what mood theyre in. Whether you love soft-boiled eggs with a runny yolk, the more set over medium fried eggs, or even plain, old scrambled eggs, theres one thing that most people can likely agree on: overcooked eggs are the worst.
Overcooking is the main culprit for watery scrambled eggs
Science has a good explanation for this. Eggs are made up of water, protein, and fat. When the eggs are cooked (or scrambled) the proteins start to combine and form a spongy texture that traps moisture. When the protein is cooked for too long over a temperature that is too high, the trapped moisture starts to leak out like a sponge that is being wrung out. This process when water separates from eggs while cooking is aptly called weeping, which is usually the result of overcooking.
There are a few ways to avoid this, ranging from the obvious to the not-so-obvious. Firstly, always cook scrambled eggs over low to medium heat and never high heat. This is sometimes counterintuitive as we have been conditioned to think of scrambled eggs as a “quick” breakfast. But as it turns out, cranking up the heat to cook eggs makes them wet and soggy.
Secondly, remove the eggs from the heat as soon as theyre firm or even a touch before, because the eggs will continue to cook with the residual heat. This step requires a bit more experience to know when the eggs are set, as many of us err on the side of caution by overcooking the eggs just to be sure.
Soft Shelled Eggs?
FAQ
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