You have your own tried and true method for making scrambled eggs, but regardless of which technique you use, you probably always make one mistake: you overcook your eggs. Residual heat, or “carryover” heat, will continue cooking your food even after the pan is removed from the heat and the eggs are transferred to a plate. So, instead of treating yourself to fluffy, soft scramble in the morning, you’re left with a dry, rubbery curds. Fear not—there’s one scrambled egg trick to ensure that you end up with perfect scrambled eggs that are cooked just right every single time. 

Residual heat is the villain, and time and temperature will save the day. Avoid falling victim one of the most common scrambled egg mistakes by taking your pan off the stove when your eggs are still slightly runny and wet, or if they look like they could use another minute. I promise, once you slide the eggs onto a plate, they’ll firm up on their own. Also try keeping the heat at medium-low temperature throughout the cooking process to reduce the chance of overcooking and to have better control over the consistency. That’s it. Simple, huh? Overcooked eggs is a painfully common scrambled egg mistake, but it’s also the easiest to avoid. 

Want more scrambled egg hacks? Start your eggs in a cold pan with cold butter for creamier curds. Or, you can also shake the pan as you add the eggs and let them cook undisturbed for a fluffier scramble. If you want to know how to make the most luxurious scrambled eggs, we’ve got a recipe for that. And, if you don’t feel like cleaning an extra bowl, try the frambled egg, a hybrid between scrambled eggs and fried eggs. 

Now, you can prep your breakfast with confidence and never overcook your eggs again.