Scrambled eggs will be soft when you add seasoning before cooking
Scrambled eggs are a breakfast favourite, but getting them right can be trickier than it looks. While the dish requires few ingredients, the way they are prepared and cooked makes a huge difference to the final result. Cook them for too long, and they’ll turn rubbery; don’t cook them long enough, and they’ll still be raw.
TL;DR
- Add salt to raw eggs before cooking to help retain moisture and prevent a tough, rubbery texture.
- Beat two eggs with salt and pepper until yolks and whites are combined.
- Heat a tablespoon of butter in a pan over medium heat until foamy.
- Pour in the eggs and stir gently with a wooden spoon for three to five minutes.
- Remove from heat when nearly cooked and stir in another tablespoon of butter for a creamy finish.