My eggs are rubbery

What it is

Lower heat, and take them off while they still look slightly underdone — carryover finishes them. For scrambled, off the heat and stirring is often enough for the last stretch.

Why it works

Egg proteins set from about 62 °C. Past that they keep contracting, and the network expels water — which is why overcooked eggs are both firm and weeping. It is not the cooking that made them rubbery; it is the last thirty seconds.

When to use it

Scrambled eggs, omelettes, frittata, custards, quiche.

What goes wrong

High heat throughout; cooking to the point where they look right in the pan; adding salt very early in scrambled eggs and then holding them; leaving them in a hot pan while plating.

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My eggs are rubbery

What it is

Why it works

When to use it

What goes wrong

More on this shelf

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