Scrambled eggs are one of the most versatile dishes for breakfast. Follow the tips below to find out more on how to cook scrambled eggs on stove. Lighten up. Cooking spray and water can be substituted for butter and milk. Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat. How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
