When cooked, scrambled eggs need to be moist and silky. If overcooked they take on a rubbery texture. To avoid overcooking you often need to pull the pan off the heat while the eggs are still a little runny — the French use the term “baveuse” to describe this texture.
Scrambled eggs for one
for 1 people
Tamara West

By
Celia Hay
Qualified professional chef, wine expert, educator, restaurateur and book publisher.
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