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Home Cooking 19

how to - hard scrambled eggs that aren't watery

fldhkybnva | Sep 19, 201205:25 PM

I have read most of the threads on Chow discussing scrambled egg technique, but havet yet to come across an answer to this question as most seem to describe the best way to make soft or medium eggs. Any tips to make hard scrambled eggs without the 2 tbsps pool of liquid that always ends up in the bottom of my pan? Details on my technique if helpful: whisk eggs, add to pan preheated on low-very medium, let them settle for 45 seconds to 1 minute, stir the cooked eggs to top, and repeat until just done, then toss with cheese and remove. They are never cooked to the browned stage and are always just to the point of hard but I always end up with that annoying puddle of liquid. It's easy enough to pour it off the plate (yes, acceptable as it's just me), but I'd like to work on the technique to avoid this in case I ever need to make eggs for someone else and not have to explain why I am holding the plate or pan over the sink to drain the eggs :)

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