The Secret To Avoiding Flat Scrambled Eggs

Making flawless scrambled eggs is a lot tougher than you might realize. No one wants to eat rubbery, overcooked eggs, but achieving light and fluffy ones does take some practice like most cooking techniques. With the right advice and a few tries at making the breakfast classic yourself, you can master the secret behind cloud-like eggs.

There are tons of hacks out there. Some people suggest adding water, or milk to the eggs as you mix them, though there are quite a few differing thoughts on how successful the added ingredient will be. While a lot of the tricks out there sound convincing, the way to avoid flat scrambled eggs is all about how you prepare the eggs before and after you start cooking them (via The Washington Post). 

The first step that's quite important is whisking your eggs for about 30 seconds. You should whisk them vigorously enough to infuse enough air into the eggs for a light texture.

While really whisking the eggs and getting enough air in them for perfectly-cooked scrambled eggs is important, the real key to getting fluffy eggs is all in how you cook them in the pan. So, after melting some butter in the pan, it's time to really pay attention to your technique.

Rather than swirl or stir the eggs around to get the runny egg in contact with the pan, use a spatula to push the scrambled eggs from the edges, toward the center. Keep repeating this same motion until you do not see any liquid left. Once the eggs are almost done, turn the heat off, and remove them from the stove. It's important to take the eggs off the stove right before they are done because they undergo "carry-over" cooking. This basically means that the residual heat from the pan and in the eggs continues to cook them so they will firm up as they sit, too.

With these simple techniques and a few attempts, you'll never have to eat overcooked scrambled eggs at home again.