How to cook scrambled eggs properly

Scrambled eggs are a simple dish, yet for some reason, many people fail to make them. The problem is that many people make the same mistakes when preparing them. In this short article, we'll explain them and show you how to cook them correctly.

Common mistakes when cooking scrambled eggs:

1. Using eggs straight from the refrigerator. Almost all recipes call for eggs at room temperature. If you store eggs in the refrigerator, take them out first and let them warm up slightly. Only then can you use them.

2. Adding too much oil to the pan will cause the eggs to spread too much. A light spray of oil is sufficient before cooking.

3. Adding oil to a pan that's too cold or too hot. Oil should be added to a slightly warm pan, and the pan should be heated slowly until you're ready to pour the eggs into it.

4. Cracking eggs directly into the pan can damage the yolk or introduce shells into the fried egg.

5. Trying to place an egg on a plate before it's cooked through on one side will almost certainly result in damaged yolk and runny yolk.

Now that you know your main mistakes, let's learn how to make fried eggs correctly.

1. Remove eggs from the refrigerator at least 2 hours before using them.

2. Take a nonstick frying pan and spray it with vegetable oil. Heat the pan over medium heat. Crack the egg into a cup or small bowl.

3. When the pan is hot enough, carefully pour the egg into it. If the egg spreads too much, it means the pan isn't hot enough or you've added too much oil. Hopefully, this isn't the case, and you'll get it right.

4. If you want the yolk half-cooked, fry the egg for 4 minutes. If you like a very soft yolk, 3 minutes will be enough. Remove the egg from the pan with a silicone spatula. Now you can transfer it to a plate or bun. You can fry the egg on both sides.