Most people are used to eating good-enough scrambled eggs. Maybe they're a bit watery or overcooked, a little lean or rubbery. They're usually a supporting player, second fiddle to the bacon or home fries. So, they're . . . fine.
But “fine” isn’t really our brand.
We believe everyone deserves scrambled eggs that are great—fluffy and tender, with big billowy curds. That's why Cook's Illustrated editor in chief Dan Souza scrambled hundreds of eggs in pursuit of the perfect technique.
Master eggs in two weeks
Crack the code on 6 novel techniques
Why It Works
As the proteins in eggs heat up, they unfold and bond together. If they bond too much, the eggs turn tough. The high proportion of fat and emulsifiers in the extra egg yolk is a check on this process, raising the temperature at which the proteins bond, helping to stave off overcooking and deliver fluffy, moist curds.
Give it a try, along with these two other tips that take scrambled eggs from fine to fabulous:
- Use a smaller skillet. Instead of the usual 12-inch skillet, opt for a 10-inch skillet. It keeps the eggs in a thicker layer, thereby trapping more steam and producing heartier curds.
- Add a splash of dairy (or even water). The extra liquid dilutes the proteins to further prevent them from coagulating too tightly.