How To Know Exactly When Scrambled Eggs Are Done

Scrambled eggs are easy to make, easy to love, and easy to burn. While you may think you've got nothing left to learn on the subject, culinary masters still have some tricks up their sleeves to teach us. One crucial aspect of cooking the perfect scrambled eggs is determining the exact moment the eggs are ready to take off the heat. According to Kyle Mendenhall, the senior director of culinary innovation at Snooze A.M. Eatery, it might not be the moment you expected. The expert gave some advice on the subject in an exclusive conversation with Food Republic about all the fatal mistakes to avoid while making scrambled eggs. 

The key, it turns out, is to remove the pan from the heat while the eggs are still slightly runny. While this may seem a little scary to those nervous about foodborne illnesses like salmonella, the technique works for the same reason that resting grilled meats for half the cooking time does. The early removal allows the eggs to rise from their own internal heat without becoming hard and overcooked. "You should remove the eggs from the heat 'one level' below where you want them to finish on your 'done-ness' scale," Mendenhall shared, adding that you know they're overcooked if they "... Have a firm texture and some bounce to their bite." 

Even if you follow Kyle Mendenhall's advice, you may still be at risk of overcooking your eggs if you let them sit in the pan for too long. Chef Nelson Serrano-Bahri, director of innovation at the American Egg Board, told Food Republic that the residual heat from the pan can still overcook the eggs, even if you turn the heat off at the right time. That's why he says moving your eggs to a plate as soon as the heat is off will allow their internal temperature to rise without external heat pushing them over the edge.

Another pro tip for ensuring perfect, not-overcooked scrambled eggs comes from Bobby Flay. The celebrity chef and burger czar says that it's crucial to begin stirring your eggs as soon as they hit the pan, and to maintain continuous movement until they're done. Not only does this allow you to mold the shape of the eggs, as faster stirring will result in smaller egg curds as opposed to the larger curds that come from slow, deliberate stirring, but it also ensures a consistent temperature throughout the scramble. 

There's nothing worse than going to stir your eggs and realizing the bottom has become an overcooked, solid block while the top is still runny. By maintaining a constant presence, you can control the texture and doneness of your eggs — and be ready for the exact moment it's time to turn off the heat.