TASTE
08/07/2013 08:59 am ET | Updated Jan 23, 2014

9 Mistakes You're Making With Scrambled Eggs

Flickr: jules:stonesoup

Scrambled eggs are one of those dishes that everyone can make, but only few do it right. You may have been making scrambled eggs for years -- and enjoyed them -- but chances are, your scrambled eggs aren't anywhere as good as they can be. When scrambled eggs are made right, they're light and creamy all on their own (without the addition of milk, cream or cheese). Perfect scrambled eggs are amazing in their simplicity.

When scrambled eggs are not made right they can still be totally edible, but they're almost always completely forgettable. They're dry. And they usually need the help of cheese, hot sauce or ketchup to taste good. The good news is that it's so easy to start making perfect scrambled eggs. With just a couple of simple tips to keep in mind, you can make eggs better than Julia Child ever did.

Honestly, how good are your scrambled eggs? If you think they could use some help, check out the common egg cooking mistakes below and start making your breakfast right.

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  • 1 Don't Cook On High
    Flickr: elleinad.
    This is very important. Scramble your eggs on low heat. Sure, it might take longer for them to cook, but it reduces the risk of browning and overcooking. It also gives you more control over the consistency.
  • 2 Don't Overcook
    Flickr: stu_spivack
    The trick with scrambled eggs is to know when to take them off the heat. They will continue to cook with residual heat which can dry them out. Take them off the heat when they still look wet, but not runny. If you follow one tip, let it be this one -- it makes all the difference.
  • 3 Don't Use Old Eggs
    Flickr: Andrea_Nguyen
    Not only do eggs taste best the first week, but they also have porous shells and can easily absorb odor and lose moisture. The less time they spend in your fridge, the better.
  • 4 Don't Forget To Stir
    Flickr: AaronLMGoodwin
    For the creamiest eggs, you'll want to stir often. As you stir, you'll break down the egg curds that are forming making them smaller and softer.
  • 5 Don't Whip Eggs Too Early
    Flickr: brendan-c
    Whisk your eggs just before you plan on adding them to the pan -- and whisk them vigorously. Whisking not only scrambles eggs, but it adds air and volume for fluffy eggs.
  • 6 Don't Add Liquid
    Flickr: loop_oh
    We don't care how many years you've been adding milk, cream or water to your eggs, it stops today. Despite whatever type of logic you've attributed to this addition, the truth is that eggs and added liquid will separate during cooking which creates wet, overcooked eggs.
  • 7 Don't Use The Wrong Skillet
    Flickr: vmiramontes
    Use the right size skillet for how many eggs you're cooking. You don't want to use a huge pan for just a couple of eggs or a small pan loaded up with tons of eggs. Generally, an 8 inch skillet works for two eggs -- and so on.
  • 8 Don't Stop Whisking Too Early
    Flickr: Rachel Tayse
    We don't care how tired your arm gets, keep whisking until the eggs are completely homogenous.
  • 9 Don't Season Eggs Early
    Flickr: quinet
    According to Gordon Ramsay, it's best to season your eggs right at the end of cooking. If you season too early the salt can break down the eggs and they can turn watery.

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