How to Make Scrambled Eggs

The secret to successfully scrambling eggs is slow cooking. A rubber spatula does a good job of moving the eggs. Don’t worry about melting the rubber - the heat is (or should be) too low to damage it.

Always remove scrambled eggs from the heat when they are almost set but still appear shiny and a bit underdone. If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source.

Tip:  After removing the pan with the scrambled eggs from the heat, add a teaspoon of cold light cream of milk for each four eggs and stir fast for a second. This is to stop the cooking, which would otherwise continue for a few minutes by the internal heat retained by the eggs. Without this last step, the eggs would be overcooked and dry.

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