The Real Reason Your Scrambled Eggs Turn Out Rubbery Every Time

It isn't the eggs. It's one habit you do without thinking.

Rubbery, weeping scrambled eggs almost always come down to one thing: too much heat, too fast.

Egg proteins tighten and squeeze out water when they get hot quickly. That's the rubber texture and the watery puddle on your plate.

Drop the heat to low and stir gently and often. It takes a couple of extra minutes, but the curds stay soft and creamy.

Pull them off the pan while they still look slightly underdone. Residual heat finishes the job, and nobody eats overcooked eggs on purpose.