You may consider scrambled eggs one of the simplest meals you can make, but it’s actually easy to do something wrong if you’re not careful. For example, your eggs will get dry from high temperature and it’s possible to break them down too much with a whisk. Kelsey Youngman, the food editor at Food & Wine, shared these tips recently.
Cracking the Eggs
Don’t crack your eggs on the edge of the bowl or you risk shell pieces to get into your egg mixture. A flat surface is always a better choice.
Salt
Salt the eggs to your taste and don’t be afraid to do that before pouring them into a pan. Salt will actually help the eggs keep moisture while cooking.
Milk
If you want, you can add a little bit of milk for delicious, creamier eggs. Cream or stock works just as well.
Whisking
It’s better to beat the eggs with a fork because a whisk can break them down too much. Use quick, ellipse motions and beat the eggs for a minute.
