You’re beating the eggs up
Don’t over beat — or over scramble — once your eggs are in the pan.
Chef Nick Korbee of Egg Shop in New York City told TODAY that methods like “scrambling eggs in the pan,” and not in a separate bowl before they hit the heat, is basically a form of egg cruelty. “This leaves scrambled egg more than shell shocked, and relegates their otherwise perfect ‘eggnatomy’ to a lifeless separated mass of mixed proteins and fat.”
So how much is too much beating? Be gentle, Korbee advised. “I prefer to scramble eggs with a fork [not a whisk] until well combined, but not fluffy or otherwise aerated.” If you’re seeing a ton of bubbles in your pre-scrambled eggs, you’ve probably gone too far.
