You’d be hard pressed to find a protein more versatile than eggs. Essential in many desserts and sweet or savory breakfasts, eggs can even serve as a binder for crunchy coatings on meat at the dinner table. Plus: Brinner! (Breakfast for dinner, anyone?) Eggs have become one of our quick dinner secret weapons.
Today, we’re diving deep on eggs in one of their most basic preparations: how to cook scrambled eggs.
The Science of Scrambled Eggs
They say the best place to start is the beginning, so let’s get scientific. Eggs, which can appear fairly simple, are actually pretty complicated. They start as a liquid, but when heated up, their proteins bind together to create a more solid structure. When you whisk the eggs prior to adding them to a hot pan, you mix up or scramble (hey-o!) the proteins so they get all tangled together. This helps create the fluffy texture and cohesive appearance of scrambled eggs.
If you crack the eggs into a pan and try to scramble them there (I’ve seen it before), you can’t get the cohesion that you do from whisking in a bowl off the heat because the eggs start to cook the moment they hit the pan.
To get the very best scrambled eggs, you need to keep the pan on low heat and cook them slowly. Sure, anyone can make quick, overdone scrambled eggs, but you’re about to become an expert!
It’s important to keep an eye on your scrambled eggs because if you get distracted you can quickly end up with dried out or even burned eggs. Some prefer them more overdone, probably because that’s how they’ve always been made at their house, but chefs everywhere will tell you that perfect, fluffy scrambled eggs may actually appear to be just a tad underdone. They have soft, pillowy curds, which develop over low heat with occasional stirring. The main point: Perfect scrambled eggs are still moist.