Need to Know
Scramble slowly over low heat.
This reduces the risk of browning and overcooking, and gives you more control over the eggs’ consistency.
Stir, stir, stir. Egg proteins coagulate into curds as they cook. Constant stirring, while gently shaking the pan, breaks down these curds so they’re smaller, softer, and creamier. If you stir just once or twice, you’ll get large egg clumps that have a firmer, “meatier” texture and a rubbery mouth-feel.
Move cooked eggs from the outside of the pan towards the center. Pans are often hotter around the edge. Stirring the cooked portion to the middle and the raw portion to the outside evenly scrambles the eggs.
Cook the eggs until barely set, “barely” being the operative word.
The eggs will continue to cook with residual heat even after they’re removed from the pan (this is known as carryover cooking). Pull them off the heat when they still look wet but not runny.