Common mistakes to avoid for perfect scrambled eggs every time

Preparing the perfect scrambled eggs seems simple, but many encounter difficulties, resulting in an undesirable taste and texture. In this article, we will look at the most common mistakes made when cooking scrambled eggs and offer tips on avoiding them to enjoy a delicate and fluffy breakfast.

We often add milk, water, or cream to the egg mixture. Theoretically, this is supposed to make the scrambled eggs more creamy and fluffy. In practice, however, the effect is the opposite—the scrambled eggs become watery and bland.

Why does this happen? Adding liquid to the eggs causes the protein to lose its structure and become rubbery. Scrambled eggs with added milk resemble more of an omelet than appetizing eggs from a pan.

• Salting eggs before cooking: Salt has hygroscopic properties, which means it "draws out" water from the eggs—adding salt to the egg mixture before cooking will dry and compact the scrambled eggs. Salt is best added at the end after the eggs are cooked.
• Cooking over too high heat: Scrambled eggs don't like haste. Cook them over low heat, gently stirring to achieve a creamy consistency.
• Using a too-large pan: Cooking a few eggs in a large pan will cause the scrambled eggs to dry out and burn. Choose a pan with a diameter suited to the number of eggs.
• Adding raw vegetables: Fresh vegetables added to scrambled eggs in the pan release water, which dilutes the eggs and ruins the dish's consistency. Pre-cook or sauté vegetables before adding them to scrambled eggs.
• Too short cooking time: Scrambled eggs need time to "come together" and achieve consistency. Don't rush, and cook them over low heat for several minutes.

Remember these simple rules: your scrambled eggs will always be perfect—fluffy, creamy, and delicious!