4 mistakes you're making with your scrambled eggs, and how to fix them, according to a Michelin-star chef (2024)

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4 mistakes you're making with your scrambled eggs, and how to fix them, according to a Michelin-star chef? ›

One of the most common mistakes people make when cooking scrambled eggs is adding too much liquid. This can result in eggs that are watery, overcooked, and lacking in flavor. The excess liquid causes the eggs to steam instead of sauté, which can result in a rubbery texture.

One of the most common mistakes people make when cooking scrambled eggs is adding too much liquid. This can result in eggs that are watery, overcooked, and lacking in flavor. The excess liquid causes the eggs to steam instead of sauté, which can result in a rubbery texture.

By thinning out the eggs, it's easier to overcook them. Most importantly, the milk dilutes the taste of the eggs. It also screws with the texture, leaving the eggs slightly rubbery -- and no one wants rubbery eggs.

The reason for this is simple: milk actually causes the egg to separate before it's cooked and will dry out faster once it's being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you're cooking them.

Sour cream: This is used to cool down the eggs at the end to stop the cooking process and make an extra creamy texture. Substitute with crème fraîche, heavy cream or cold butter if you prefer. Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs.

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter. But if you're scrambling over very high heat, a high smoke point oil is best, as butter is more likely to burn.

How to make scrambled eggs taste better? ›

Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.

Preheat the pan over medium heat, but don't get too crazy with the flame when it comes time to actually cook the eggs. "Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs.

If you cook them for too long, they can become dry and rubbery. You might not be adding enough fat to the eggs. Eggs need a little fat to help them cook evenly and keep them from drying out. Try adding a little bit of butter, oil, or milk to your eggs before you scramble them.

Preheat the pan over medium heat, but don't get too crazy with the flame when it comes time to actually cook the eggs. "Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs.

Although relatively simple to make, scrambled eggs can easily go wrong if you don't use the right technique. Too much heat can result in a rubbery, dry texture, while using a whisk, believe it or not, actually breaks them down too much.