You Cooked Scrambled Eggs Badly – Chefs share four common mistakes

While scrambled eggs seem like one of the easiest dishes to prepare, there are many ways breakfast can go wrong.

Overcooking them will give you a chewy texture, while mixing them too much will make the eggs taste like mush.

But thankfully, professional chefs have revealed the common sins home cooks are guilty of. Check out his top four tips below …

1. Always drain the eggs before cooking

A Michelin-trained chef has revealed his top tips for improving your breakfast-making skills.

Nyesha Arrington, who appeared in Bravo TV’s Top Chef, says you should always filter eggs before cooking them as it gives them a more palatable texture.

He told Mashed: “Scramble the eggs and then drain them because the albumin has a higher water content. So it doesn’t dissolve.

“You really want to filter out any part of that to get a really smooth and nice looking texture.”

2. Season the eggs after cooking, not before

Gordon Ramsay said you can negatively affect the texture of your eggs if you season them before cooking.

In a YouTube video that has been viewed 40 million times, the celebrity chef warns home cooks not to season eggs too soon.

He advised: “Start with three eggs and don’t season them.

“If you put the salt in now, it breaks the eggs and starts turning them into something very watery.”

Instead of adding salt or pepper, which alters the texture, the chef adds the butter.

He explained: “It’s important to wear it from the start because it gives it a nice velvety finish.”

Then, when the eggs are cooked, Gordon uses salt, pepper and chives to add more spice to his breakfast.

3. Don’t use milk

Did you add milk to scrambled eggs?

While many of us assume that the ingredient produces creamier results, apparently it doesn’t.

Italians believe that adding milk is a “mortal sin” because it dilutes the flavor.

Chefs also often accept this rule, with chef Anne Burrell saying she prefers to add water instead.

According to the host of Worst Cooks in America, a tablespoon of water provides a softer texture.

You also need to keep them from getting too thick or hard and freezing.

According to delightfulthe famous chef explained: “It helps to make the eggs nice and fluffy”.

He added: “Milk contains milk solids which will turn brown; I want soft, light, lemon yellow eggs.

4. Keep the temperature constant

Unfortunately for many home cooks, it’s all too easy to scramble eggs too much.

And according to French-Australian chef Manu Feildel, it’s because people turn the temperature too high.

The famous cook, who presents My Kitchen Rules, says that overcooking the eggs makes them thick in texture.

The professional chef recommends putting the pans over medium heat.

Then you have to melt a little butter in it before adding the eggs when they start to boil.

During the cooking process, it is important to keep the stove at a constant temperature.

Manu explained: “Don’t let your pan get too hot.

“If the pan is too hot, the eggs will cook too quickly, they will burn and instead of being delicious and fluffy, they will have a chewy texture.”

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