You don’t exactly have to be a top chef to know how to cook scrambled eggs. But there’s a big difference between deliciously fluffy eggs and a plate that’s just meh. Here’s the thing: Making perfect scrambled eggs every time isn’t hard, you just have to know the insider cooking tips.
It’s something Dan Churchill, CEO and co-founder of the restaurant Charley St in New York City recently shared on TikTok. According to Churchill, there are three common ways people completely screw up their scrambled eggs, keeping them from experiencing eggy perfection. You ready for it? The mistakes are using a pan that’s too hot, stirring your eggs the entire time, and cooking the eggs too long.
@dan_churchill3 Biggest Mistakes When Making Scrambled Eggs ##eggs ##cooking ##foryou ##fyp ##foryoupage♬ Shivers – Ed Sheeran
3 mistakes people make when cooking scrambled eggs
1. Using a too-hot pan.
“When your pan is too hot, you cannot control your eggs. Meaning, it is harder to control them cooking too quickly,” Churchill says about the first mistake of having a pan that’s too hot. He says this can lead to two problems. The first problem is that one side of the eggs ends up cooking faster than the other side, when ideally you want the eggs to be cooked evenly. Two, it makes the texture of the eggs dry when you want them to be soft and buttery. “With a medium-level heat, you have more control and you don’t get a charred, dry egg situation,” he says.
2. Continually stirring the eggs.
Stirring your eggs while they cook helps give them a cloud-like texture, but Churchill says that oftentimes, people are overdoing it. “You want to create layers, providing an even cooking effort—not always stirring them,” he says. Instead of constantly stirring, he says to slide the spatula towards you and tilt the pan back to allow the wetness to fall onto the cooked surface. “You will have beautiful soft layers!” he says.
3. Cooking the eggs too long.
The last major mistake Churchill says many make when cooking eggs is not removing them from the pan soon enough. “Once you take it off the heat, the eggs are still cooking with their residual heat,” he says. “Slightly undercook them so that by the time you serve and take them to the table they are soft and layered as opposed to dry and overcooked.”
Besides keeping these tips when mind when he’s making scrambled eggs, Churchill says he likes to add a little extra-virgin olive oil while …….