Scrambled eggs can either be fluffy and fantastic or sad and rubbery. To make sure they stay on the tender side of things, Cook’s Illustrated recommends whisking in salt before the eggs even touch the pan.
Photo by Karen.
When added to raw eggs, salt actually helps to break up the egg proteins, preventing them from bonding tightly and resulting in super tender curds. Just sprinkle in a pinch, mix to incorporate and scramble as usual. For extra credit, get them super fluffy with the help of your trusty immersion blender.
How to Cook Eggs Better: 12 Tips to Try Today [Cook’s Illustrated]