Tender scrambled eggs come from controlling the pan’s heat and moving setting egg into soft curds. They can remain moist without leaving liquid raw egg. Have your plate ready so the finished eggs do not keep cooking in the hot pan.
Step by step
Blend the eggs
Crack eggs into a bowl and beat until the whites and yolks are combined. Add the recipe’s seasoning and any specified milk or cream. Large unmixed streaks of white will cook into separate patches.
Warm a lightly greased pan
Heat a suitable frying pan over low to moderate heat and add the recipe’s butter or oil. Let butter melt without browning. Pour in the eggs when the pan is warm enough to begin setting them gently.
Move the setting egg
Use a heat-safe spatula to draw set egg from the edges towards the centre, allowing liquid egg to reach the pan. Fold gently for larger curds or move the spatula more often for smaller ones. Lower the heat if the base sets faster than you can move it.
Finish without visible liquid egg
Continue until the curds are set throughout and no liquid egg remains. Transfer to a plate immediately. Leaving them on the switched-off burner or in the hot pan can make them dry and rubbery.
Watery or dry eggs
Wet vegetables can release water into the eggs, so cook and drain additions first where needed. A very hot pan makes dry curds before you can control them. Do not use undercooking as the remedy: reduce the heat on the next batch and remove fully cooked eggs from the pan promptly.
