Making The Perfect Scrambled Eggs

Teaching Demo

Steven Mesquiti

Why This Matters

  • Scrambled eggs seem simple, but most people do them wrong
  • The difference between rubbery, dry eggs and creamy, luxurious eggs is technique
  • This demo (if we had a kitchen) will teach: preparation, timing, and temperature control

Learning Objectives

By the end of this demo, you will be able to:

  1. Identify the key principles of perfect scrambled eggs
  2. Apply proper heat control and timing techniques
  3. Evaluate when eggs are perfectly done (before they look done!)

The Three Principles

1. Low & Slow

Gentle heat = creamy texture

2. Constant Motion

Keep stirring = even cooking

3. Pull Early

Remove before “done” = perfect eggs

Ingredients & Tools

What You Need:

  • 2-3 large eggs (jumbo preferred)
  • 1 tablespoon unsalted butter
  • Cheese (optional)
  • Salt and pepper
  • Dried herbs (optional)
  • Non-stick pan (stainless steel works best)
  • Rubber spatula

Note:

“Why butter instead of oil?”

Answer: Butter’s lower smoke point allows for gentler cooking

Step 1: Preparation

  1. Crack eggs into a bowl
  2. Whisk vigorously for ~30 seconds until uniform and slightly frothy
  3. There should be no visible streaks of white in your eggs

Why this matters: Incorporating air creates fluffiness and volume

💡 Common Mistake: Not whisking enough—lumps of white lead to uneven cooking

Step 2: Heat Control (Critical!)

The Process:

  1. Set burner to medium-low (3-4 out of 10)
  2. Melt butter until foaming stops
  3. Add eggs—should gently sizzle, not violently

Temperature Check: Hold your hand 4 inches above pan for 3 seconds

Most Common Error

Too much heat = rubbery eggs

“If it’s cooking fast, it’s cooking wrong”

Step 3: The Cooking Technique

Continuous Gentle Stirring

  • Use silicone spatula to push eggs from edge to center
  • Slow, deliberate movements—not frantic scrambling
  • Create large, soft curds
  • Timing: This should take ~3-4 minutes total depending on your stove

Step 4: Cooked!

When am I done?

When eggs look 80% done

  • Still look slightly wet and glossy
  • Remove from heat immediately
  • They’ll continue cooking (carryover heat)
  • Serve immediately on a warm plate
  • Add cheese and herbs if desired

⚠️ If they look fully cooked in the pan, they’re overcooked on the plate!

Visual Guide: Done vs. Overdone

✅ Perfect

  • Soft, large curds
  • Slightly glossy
  • Creamy texture
  • Holds shape but jiggles

❌ Overcooked

  • Small, tight curds
  • Dry, matte appearance
  • Rubbery texture
  • Weeps liquid

Troubleshooting Guide

Problem Cause Solution
Rubbery texture Heat too high Lower temperature, stir more
Watery eggs Undercooked Return to heat briefly
Dry, crumbly Overcooked Remove earlier next time
Uneven curds Poor whisking Whisk eggs thoroughly before

Questions?