This should be easy right? I mean, how hard is it to scramble an egg?
Reasons your scrambled eggs are tough and rubbery: you are cooking them too long at too high a temperature. Eggs are mainly protein and proteins like to be handled gently.
So, how do you make creamy scrambled eggs?
1. Lightly scramble your eggs in a bowl with a fork (whisks incorporate too much air).
2. Heat your NON-STICK (it’s just easier in a non-stick) pan over low to medium-low heat. Got that? Keep the temp relatively LOW.
3. This is optional but you can add some butter to the pan. Like a teaspoon or two. It sorta prevents the eggs from sticking… Let it foam up and then…
4. Put eggs in pan and scramble with your spatula or what have you. Want big curds? Scramble less often. Small curds? Mix it up more often.
5. Want them even more creamy? Yep – add butter, milk or cream to the pan. You could to this in step 1 as well.
6. This is the key – turn the heat off when the eggs are set, but still a little underdone (watery looking). The residual heat will continue the cooking. You can add your seasoning (and cheese!) at this point.
Voila! No more rubber eggs! And when you go out for brunch you will realize the eggs you get at your corner diner or $50 brunch buffet are dang nasty compared to the ones you can make at home.