Problembeginnerdraft
Scrambled eggs turn watery
Also searched as: dry scrambled eggs, rubbery scrambled eggs, water in scrambled eggs
In short: Too much heat: the proteins contract and squeeze out water. The scrambled egg is then dry and watery at the same time.
Picture it
Like an orange in a press: the harder you squeeze, the more juice ends up next to the egg on the plate.
What happened in your kitchen?
Question 1
What heat did you cook at?
All causes, by frequency
- Cooked too hot
Above about 80 °C the proteins contract strongly and squeeze out liquid.
Next time: Low heat, stir constantly · Take off the heat while it still looks too wet
- Too long in the pan
The egg keeps cooking in the hot pan.
Next time: Put it on the plate straight away
- Watery ingredients
Tomatoes, mushrooms or salt added early draw out water.
Next time: Fry vegetables first · Salt just before the end
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier