Scrambled eggs are a breakfast staple that appears deceptively easy to make; however, there are common mistakes often made when preparing them. To address these errors, we sought the expertise of James Syhabout, the chef and owner of the two-Michelin star Commis in Oakland, California, who is also an avid golfer. Below are four mistakes you may be making with your scrambled eggs, along with solutions to correct them.
The first mistake is cracking the eggs under pressure, which can result in eggshells getting into the scramble. To avoid this, it is recommended to tap the egg on its flattest side against a flat, hard surface or use a spoon to gently tap the egg rather than cracking it on the sharp edge of a bowl or table.
The second mistake is under-beating the eggs, leading to a inconsistent texture. To achieve a consistent texture, it is important to beat the eggs until the whites and yolks are evenly incorporated.
The third mistake is applying too much heat, resulting in dry and stiff eggs. It is advised to cook the eggs over low to medium heat, testing the temperature by melting a pad of butter in a cold pan. If the butter starts to brown, lower the heat before adding the eggs.
The fourth mistake is pre-seasoning the eggs before serving. When making eggs for others, it is best to hold off on seasoning to allow individuals to season their eggs according to their preferences.
In conclusion, achieving the perfect scrambled eggs requires attention to detail and technique. By avoiding these common mistakes, it is possible to elevate scrambled eggs to a new level of perfection.