How to Make Scrambled Eggs Without Turning Them Rubbery

The most common mistake with scrambled eggs is too much heat and too little attention. High heat turns eggs into dry, rubbery chunks. The fix is simple: low heat and constant stirring.

Use a non-stick pan on low-to-medium heat. Stir continuously with a spatula, breaking up the curds as they form. The crucial part — pull them off the heat before they look done. Residual heat finishes the cooking. Add a knob of butter or a spoonful of cream cheese at the end for extra creaminess. The whole process takes 3-4 minutes but the texture difference is night and day.