. Season at the Right Time
Some chefs swear by salting at the beginning; others at the end. The difference is subtle. Experiment to find your preference.
6. Add Dairy Sparingly
A splash of cream or crème fraîche at the end adds richness. Too much milk during cooking makes them watery.
7. Serve Immediately
Scrambled eggs wait for no one. Have your toast ready.
Common Mistakes to Avoid
| Mistake | Why It’s Wrong |
|---|---|
| High heat | Creates dry, rubbery eggs |
| Over-stirring | Breaks curds into tiny, dry bits |
| Adding milk before cooking | Makes eggs watery and pale |
| Cooking until fully set | Residual heat will finish cooking; remove early |
| Using a metal spatula | Scratches non-stick pans |
| Letting eggs sit in the pan | They’ll keep cooking and become dry |
Variations
French-Style Scrambled Eggs:
Cook over very low heat, stirring constantly with a whisk for an ultra-creamy, almost sauce-like texture.
