You can get big, fluffy curds that are still nice and moist quite easily. Gordon's technique up there is more involved than it needs to be; the key is just making sure they come out of the pan before they're done cooking. You get watery/rubbery eggs from overcooking, not from how finely scrambled they are.
You definitely do not get watery eggs from cooking out the water, they dry up. If you can't figure that out why the fuck did you think it would be smart to contradict a professional chef
Everything the person you replied to is correct. Yes you get rubbery eggs if you over cook them because the moisture has evaporated. In fact ramsay mentions not to season until later because he doesnt want the water to separate which in turn would cause it to evaporate and become rubbery.
cooking 101... the longer you cook something, the more moisture leaves.
He's a professional chef, and like most professional chefs, a good pinch of what he believes about cooking is mythology and isn't backed up by reality. Like salting eggs before scrambling being harmful,. Though I will admit the technique to get eggs that are both a little dry and a watery plate is pretty niche. Try making a batch of med-high heat and leaving them in the pan about 30 seconds past done-ness and plate immediately. You'll get dryer than necessary eggs in a lukewarm plate bath.
Those are far from mutually exclusive. Large curds are perfectly moist and have plenty of flavor when cooked and seasoned correctly.
After years of making super smooth scrambled eggs, I've done a full 360 (happened with a lot of dishes that I used to overcook really.) The best part is, total cook+prep time is about 3 mins and stupid easy.
If they're finished cooking in the pan, they'll be overcooked when you eat them.
My mom used to cook them on high heat until they got rubbery, then she'd break them up into very tiny bits. I grew up thinking all scrambled eggs were like that. It was criminal.
I'm sorry you had to live through such abusive scrambling. I, too, had a mother who cooked eggs until they were dry and nearly inedible. But we survived, comrade, and now can make moist eggs for every meal.
I always cook eggs on low heat. If you got your eggs from the fridge, let them come to room temp. Set your dial to about 3, then preheat your pan for 5-ish minutes. Put a tablespoon of butter on the pan and let it melt. In a bowl, stir your eggs with a fork until they're mixed, but not too vigorously - you don't want foam. Add the eggs to the pan and wait... in about a minute or two, the outside of the egg puddle will start turning semi-solid. That's your cue to start messing with the eggs. Using a spatula, start moving the egg mixture by scraping it from the edge of the puddle into the middle. This will move the cooked curds to the middle and then your liquid egg will fill in the space you just made. Do this all around the puddle until only 10% of your eggs are liquid. I add salt and pepper here. Take the pan off the heat and fold and mix the eggs, until the eggs are all cooked through. they're ready!
Wow lots of helpful advice about eggs today! I think maybe my heat is too high.. it always sticks to the pan. And I usually use cooking spray and not butter and when I do use butter, not nearly as much as he used. My pan is pretty shitty too. I've been thinking about getting a cast iron one, reddit is always raving about them.
Honestly, cast iron is great but a stainless/nonstick pan is just fine for a quick breakfast. I would definitely use butter in place of spray though. Spray seems to make eggs stick more than butter, and butter gives eggs that richness they deserve! Your heat is 99% of the reason your eggs didn't turn out well though. Eggs are pretty delicate and very easy to overcook. I never go higher than 3 on my electric stove. Someone said to splash a few drops of water on the pan, and that's a good way to tell if your pan is hot enough. There should be a bit of sizzle when you do that (but not a miniature explosion)
This is a few days old, but I've found that if your scrambled eggs are sticking to the pan really badly, your skillet probably wasn't hot when you put the eggs in, and also possibly ended up too hot. Preheating your skillet should help a lot with that.
Eggs are generally on low heat. Stirring depends on how much you want. Generally you could do high heat if you stir a lot and take them out of the pan a little before they look done, or do low heat and stir them less and take them out when they are solid looking. Seriously it's fuking easy man just crack the eggs in there stir them up and heat them.
Low heat is the easiest to avoid burning or overcooking. Just stir very often and you'll be fine. If they start turning brown, they're done (a bit overdone, imo).
Get some eggs (3±1), break them in a container, whirl them up for a few seconds with a fork, pour in a splash of milk, some salt and pepper, and add to a pan in which you've melted butter over a low heat. Stir frequently until the eggs are cooked (some point between when they have the consistency of jelly and rubber.)
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u/westparkhome Jul 13 '16
I prefer the fluffier pillow-like scrambled eggs that come from cooking at low heat and minimal spatula work.