I like scrambled eggs soft and glossy, but mine are either wet and loose or fully set and rubbery. I'm cooking in a nonstick pan over medium-low heat and stirring fairly often. Maybe I need to take them off the heat earlier and let residual warmth finish the curds. What visual cue do you use for creamy eggs that are cooked but not watery?
Getting scrambled eggs soft without leaving them watery
- practical-cooking
- scrambled
- eggs
- soft
60
4 replies
Look for the point where the eggs still look a little too wet to be done. They keep cooking off the heat, so if they already look perfect in...
Look for the point where the eggs still look a little too wet to be done. They keep cooking off the heat, so if they already look perfect in the pan they usually go too far on the plate. I pull mine when the curds are soft but the surface has stopped looking runny.
I go by sound as much as sight. When the eggs stop making that wet sizzling noise and start making a quieter, thicker sound, they're close. Then I kill the heat and stir for a few seconds so the pan doesn't keep bullying them.
Also, take them off before they look like scrambled eggs and let them become scrambled eggs on the plate. If they are still glossy but not p...