Scrambled eggs are a simple yet delicious breakfast option. According to The Incredible Egg, the simple egg is packed with protein and an important nutrient called choline. One egg contains only 70 calories, along with 6 grams of protein, and no carbs or sugar. Whipping up a hot, tummy-filling, protein-packed egg scramble is easy to do. However, there are tricks to making sure your eggs come out soft and creamy rather than hard, chewy, or rubbery. Follow these techniques to ensure your eggs are always scrambled to perfection.
10. Use a Non-Stick or Well-Seasoned Pan
Cooking up a batch of tasty scrambled eggs begins with the pan. Start with a non-stick pan or your favorite well-seasoned cast iron skillet. Then, coat the pan with butter to prevent sticking. A well-cooked pan of eggs is one in which no crispy or rubbery bits of egg stick to the pan. If you haven’t seasoned your cast-iron skillet in a while, the Field Company offers directions for occasionally re-seasoning your pan. This involves rubbing the inner surface with oil and then heating it in the oven to bake it in.
9. Use Fresh Eggs
The best meals begin with fresh ingredients. Before cracking open your first egg, check it to make sure it is fresh. Avoid using eggs that are cracked, sticky, or give off a foul odor. If the sell-by date on your egg carton has passed, you can use the water method to test your eggs for freshness. Simply fill a bowl with water and drop in your egg. If it floats, it is no longer fresh. Always keep your eggs in the refrigerator. According to the International Egg Commission, an egg kept at room temperature will age more in one day than a refrigerated egg will age in a week.