Scrambled eggs. How can you screw that up.

Softball topic here, but one that get's my goat.

Scrambled eggs is one of the most commonly made breakfast items in the country.

But people do not know how to cook them.

Now I am not Alton Brown. I have no cool protein diagrams to help you out.

The simple truth is this.

Have you even made scrambled eggs and thrown them into a bowl or plate, come back a minute later and the eggs are kinda hard and you notice that there is a bit of water in bottom of the dish?

That is because you over cooked the eggs.

The concept at work here is known as carry-over heat or cooking. The principal says that just because you have removed direct heat from something does not mean that it stops cooking.

Applying this principal, when your eggs are perfectly done in the pan, they will be over done on the serving plate because the residual heat will cook the eggs on the plate.

The answer is really simple. Take the eggs off before they are done.

Good scrambled eggs should have come together in the pan but still have spots that look under done in the pan. Wet and glossy in places.

At that point, don't mess around, get them onto the serving plate, and then don't touch them for 30seconds to a minute. Upon inspection you should now see wonderfully, perfectly cooked scrambled eggs.

Yeah this was an easy one, I am tired.....go away.