Continue stirring and folding the eggs slowly, forming soft, velvety curds. Avoid stirring too quickly, which can make the eggs dense.
Remove the pan from heat when the eggs are still slightly runny—they’ll continue cooking from residual heat.
Step 5: Customize & Serve
Fold in shredded cheese, fresh herbs, or sautéed vegetables if desired.
Transfer the scrambled eggs to plates immediately and garnish with additional seasoning or toppings.
Tips for Success
Low Heat is Key : Cooking on medium-low ensures the eggs stay tender and don’t dry out.
Don’t Overcook : Take the eggs off the heat while they’re still slightly wet; they’ll finish cooking perfectly outside the pan.
Whisk Thoroughly : Incorporating air into the eggs before cooking makes them fluffier.
Add Dairy : Milk or cream not only improves texture but also prevents sticking to the pan.
Stir Gently : Constant agitation can break up the curds, leading to smaller, less appealing pieces.
Common Mistakes to Avoid
Using High Heat : This causes uneven cooking and a rubbery texture.
Overbeating the Eggs : Whisking too long incorporates too much air, making the eggs puff up then deflate.
Adding Toppings Too Early : Mix-ins should be folded in near the end to preserve texture and prevent soggy eggs.
Why Everyone Will Love Them
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