Delete if not allowed! But, I’m having trouble with cooking eggs now. I used to never have trouble with scrambling them, but for the last 6 months I’ll say, they always end up being “gritty” and sort of “broken” instead of fluffy like they used to be. I’ve stopped putting salt in them before cooking, cuz I read that can affect the scrambling, but they always turn out like this. They look and feel gritty. I don’t add water or milk, and I’ve only put black pepper and salt free Mrs. Dash in it. Can someone tell me what I’m doing wrong? It happened like this randomly one day, and now they turn out like this every time and I want it to stop 🙁 I didn’t change anything when they started being gritty. Is the heat too high? It seems like no matter what type of eggs I buy, the results are the same. I don’t know where I went wrong, but I never had this issue until this year. Thanks in advance!
by Euphoric_Bet
8 Comments
Yeah, try cooking low and slow, stirring regularly. Adding butter/marg/milk/water might help. Don’t add any seasoning until almost finished. ✌️
I always do a splash of water or oat milk. Whisk really well, you should see lots of bubbles. Let stand for 5-10 mins, then cook medium heat.
Letting them stand between whisking and cooking helps with the fluffiness.
Maybe double check your pan or try a different pan? I wonder if the coating is coming off or something.
I always add a tiny bit of sparkling water and a sip of milk
– cook the veggies on their own first
– more butter than you think you need in the pan
– beat the eggs with a little milk
– get the pan pretty hot, then turn it down when the eggs go in. I find you actually want to stir less, not more. Med-low, slow swirls around the pan, scrape the sides, then tilt the pan every 20-30 seconds or so to let uncooked egg hit the pan. Results in nice bigger curds that kind of fold up and have a silky texture. You can toss in the veggies now.
– raise the heat a bit for the last bit few seconds, then slide it on a plate to carry over cook for a minute.
Perhaps cook them at a lower temperature so you can control the texture
A couple of things, just from my opinion.
1. I personally am pro salting the eggs before. The salt does good things for the eggs , its a chemical thing not just for flavor.
2. Add milk or mayo or sour cream or something to make those eggs creamier. ALSO SCRAMBLE THOSE EGGS BEFORE. Whisk until you see some foam forming on the top.
3. Butter…oil… lots of it. Cooking spray, on top of it not having a great flavor, is literally just to stop certain types of nonsticking, but like… its not really necessary if you actually use enough butter or oil (use butter). Sooo, stop using it in my opinion. Oils are not just to stop food sticking, its also for flavor. It fries the eggs a tad, too. All of this is good stuff for flavor.
4. To me, it looks like you are cooking your eggs waaaayyy too long. They literally need only a few minutes in a pan, and they’ll most likely be done. If they still seem a little soft/liquidy? GOOD. Pull them and let them rest on the plate. If the eggs are gritty, it means they are overcooked to hell.
I prefer “large curd” eggs, which happen with high heat and very little time in the pan. Put eggs in pan, let them set up until a bottom starts to form, then flip a few times, then out. Like, less than 2 minutes they should set up. This is my preference, and is the style you’d probably get at any American diner.
If you want creamier, “gordon Ramsey” style eggs, lower slower heat and stir constantly. I don’t really love this, but I know its probably a style some people grew up with.
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At some point, you gotta make a decision , do I want “healthy” eggs or good as hell eggs? If you want good as hell eggs, you want to add milk and butter or other alternatives that roughly perform the same act.
So if you’re adding raw spinach into the eggs and cooking it the spinach is going to release water as it cooks which will be sent out into the also already cooking eggs. This could cause the eggs to separate a little bit and change the texture.
Second recommending Gordon Ramsay’s scrambled egg tutorial and I’d suggest adding the pre cooked veggies and any seasoning at the end to avoid separation.