You stir eggs in a pan using a heatproof rubber spatula or wooden spoon, typically in a circular motion, after allowing them to initially cook undisturbed for a few seconds.
Here's a more detailed breakdown of the stirring process when making scrambled eggs:
- Prepare the Pan: Heat your pan (preferably non-stick) over medium-high heat. A shimmering surface indicates it's ready.
- Pour in the Eggs: Pour the whisked egg mixture into the pan, swirling it to coat the bottom evenly.
- Initial Cook: Let the eggs cook undisturbed for about 5 seconds. This allows a base to form.
- Stirring Action: Use a heatproof rubber spatula or wooden spoon to gently stir the eggs in a circular motion. Keep the spatula in contact with the bottom of the pan to prevent sticking.
- Continue Stirring: Continue stirring until the curds are just set, which should take about 20 seconds more, depending on the heat and amount of eggs. The key is to stir gently and not overcook them. Overcooked eggs become dry and rubbery.
- Remove from Heat: Take the pan off the heat while the eggs still appear slightly moist, as they will continue to cook from the residual heat.
Why Stirring Matters:
- Even Cooking: Stirring ensures the eggs cook evenly throughout the pan.
- Curd Formation: Stirring helps to create the desired curd size and texture.
- Prevents Sticking: Keeping the eggs moving minimizes sticking and burning.
Alternative Stirring Techniques:
While circular stirring is common, you can also use these methods:
- Push and Fold: Push the cooked egg from the edges toward the center, allowing uncooked egg to flow underneath. This creates larger, softer curds.
- Random Stirring: A more haphazard approach that results in varied curd sizes.
Ultimately, the best stirring technique depends on your personal preference and the desired texture of your scrambled eggs.
