The Reason You Should Scramble Eggs Before Adding Them To The Pan

We've all been guilty, at one time or another, of scrambling our eggs in the pan. The reasons are valid: we're hungry, we're impatient, and we don't feel like washing another bowl. But if you're going for quality, rather than quickness, you should whisk your eggs beforehand, before they hit the stove and begin the cooking process. Chef Nick Korbee strongly warns against scrambling your eggs once they're in the pan. According to Korbee, this method will result in "a lifeless separated mass of mixed proteins and fat" (via Today). And considering that Korbee is a chef at the trendy, Brooklyn-based Egg Shop, we'll take his word for it.

Meanwhile, Lucile Plaza, executive chef at the Manhattan-based Le Coq Rico, agrees. Scrambling your eggs in the pan will diminish your chances of light, delicate eggs, while whisking beforehand "helps incorporate air in your eggs and makes them more fluffy" (via Eat This, Not That!).

So now that we've confirmed from two top chefs that scrambling your eggs in the pan is kind of depressing, let's explore some methods that will lead you to fluffy, creamy eggs that would make any chef proud.

According to Food & Wine, using a fork instead of a whisk leads to fluffier scrambled eggs. Even if you prefer a whisk for scrambling your eggs, the key here is that you're mixing your eggs while they're still cool. Stay away from that pan.

Once you've mixed your eggs, add them to a cold, non-stick pan, before gently heating the mixture. Will this take some time? Certainly. But, if you pour your scrambled eggs into a hot pan, the protein will stick and produce a skin-like layer on your eggs — no one likes that! And always scramble slowly over low heat. Again, patience pays off here.

Another pro tip? Samin Nosrat, chef and author, squeezes several drops of lemon juice into her eggs while they're still in the bowl. You won't taste the lemon, but the acidity will alter the proteins in a way that will make your eggs even silkier, and all the more worth it (via Salt Fat Acid Heat).