2 weeks Ago By Jennifer Pinto
Turns out scrambling your eggs may be exactly what's leading to those flat, dry or rubbery scrambled eggs you want to avoid. Although making scrambled eggs is a very quick process, many of us rush it and scramble our eggs far too soon. While some people prefer to scramble their eggs even before pouring them into the pan, it turns out this could be the biggest mistake to make.
A food and cooking expert has shared why you should avoid scrambling the eggs too much and too quickly. In an article for Epicurious , Emily Johnson, associate director of commerce at Epicurious and Bon Appétit, wrote: "Turns out, the best way to make scrambled eggs is to not scramble them. At least not until the very last minute.
She added: "Crack two eggs (or however many you want to scramble) right into the pan, without scrambling them first (I know, this feels really wrong and scandalous). Sprinkle the eggs with salt." Johnson said that this technique is inspired by Caroline Fidanza, the chef and owner of Saltie Saltie sandwich shop in Brooklyn, New York, and makes the perfect balanced texture of fluffy but not too dry and not too runny.
Resist the urge to scramble the eggs right from the start. Let the egg whites set first, and only then should you gently scramble them as they start to firm up. When the whites are nearly set, remove the pan from the heat and break the yolks into the mixture.
Taking the pan off the heat will allow the eggs to cook them slightly while still keeping that soft, buttery texture. Make sure you cook the eggs over a low to medium eat to avoid overcooking them and drying them out which will create that tasteless rubbery feeling you want to avoid at all costs..
