This is why your fluffy scrambled eggs fail

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: fluffy scrambled eggs.

Do you ever wonder why your scrambled eggs never come out of the pan just right and deliciously fluffy? Are you often left with a rubbery or just mushy mess on your perfectly toasted slice of bread? There's a good chance you've made one of the mistakes below. But don't panic, help is on the way.

Since we can't all fry an egg like a star chef, almost everyone can use some recognition and advice. These are common mistakes when making scrambled eggs, and the solutions.

You don't store the eggs properly to begin with
Loosely in a cozy basket shaped like a chicken on the countertop, for example. According to the Nutrition Center, eggs are best stored in their own packaging in the fridge. In the box, they can't dry out (don't forget that the shell is very fragile), you protect them from absorbing odors from other foods in your fridge (hello stinky cheese), and the coolness makes them best resistant to the growth of harmful bacteria. This way they stay fresh the longest.

You don't whisk them with a whisk
You're a bit impatient and you crack the eggs directly into the pan. Don't do that. Whisking them in a bowl with a whisk (or a fork if necessary) adds the necessary air to the mixture to make them, yes, fluffy later.

You don't use cream
Too bad, because your scrambled eggs will be flatter in taste. You want the depth of some creamy fat, so definitely whip in some cream or whole milk while whisking. Also nice: a spoonful of cream cheese.

You use a metal spatula
Assuming you never do that in a non-stick pan, it's also not recommended in another frying pan. Preferably use a good silicone spatula, as the thin flexible edge helps you to loosen those important edges of the egg mixture from the sides of the pan.

You have the heat too high
You don't want rubbery overcooked scrambled eggs, so keep the heat somewhere between low and medium-low. Put butter in the pan and add the whisked eggs before the butter is completely melted and gently stir in the melting butter.

You turn off the heat too late
Don't wait until you have ‘crumbly’ pieces of egg in your pan, but turn off the heat when it still looks somewhat moist. The heat from the pan will continue to work for a bit and cook the egg a little further, so be timely. Keep stirring gently until the very last moment, when you scoop it out of the pan.

Bonus points…
…for adding some fresh herbs! Save the herbs with ‘harder’ leaves like rosemary for something else and finely chop soft herbs like tarragon, chervil, or chives for scrambled eggs.

Text: FavorFlav