How to Know When Scrambled Eggs Are Done & How Long It Takes

Scrambled eggs are a straightforward food. It is pretty easy to spot cooked scrambled eggs. When your scrambled eggs are thick with the albumen not so visible, you have achieved a cooked scabbled egg

However, some people believe that scrambling eggs is entirely subjective. They believe that scrambled eggs are done when you want them to be. Whether it is still runny, slightly cooked, or done, it is cooked when you take it out of the pan. 

If you have no specifics in mind and you just want to know exactly when scrambled eggs are considered ‘typically done’, here’s what we think. 

How to Know When Scrambled Eggs Are Done

Typically, scrambled eggs are believed to be done when all the shine and moisture has evaporated and the eggs acquire a dull, dry, and yellow look. But as aforementioned, scrambled eggs are cooked when you think they are. The eggs can be firm, runny, or in between.

How long does it take to cook scrambled eggs?

For runny eggs, you should be looking at 2-5minutes. For moist eggs, 10-15 minutes. Generally, we recommend that the longer your scrambled eggs spend on the fire cooking, the chances that the taste and texture will change. So just monitor things and strop cooking if you think you’ve gotten your preferred taste, look, and texture.

What is the correct texture of scrambled eggs when cooked?

It all depends on how you see it. Typically, firmly cooked scrambled eggs feel less moisturized, and they taste slightly dry while softer scrambled feel less dry and creamier. 

Can scrambled eggs be undercooked?

Yes, runny scrambled eggs that are visibly slimy are considered undercooked

Are watery scrambled eggs safe to eat?

Yes, they are. You can enjoy watery scrambled eggs. As long as it hasn’t been exposed, best believe you’re good to go. You’d be at risk of having food poisoning caused by salmonella if you have runny scrambled eggs.

What happens if you eat slightly undercooked eggs?

Food poisoning caused by salmonella. When you eat raw or uncooked eggs, you are at risk of having salmonella which can lead to food poisoning. 

Salmonella symptoms usually show up within 12 to 72 hours of eating contaminated or undercooked foods, which in this case is undercooked eggs. 

Salmonella symptoms include diarrhea, fever, and stomach cramps.

Why do scrambled eggs go watery and rubbery?

Scrambled eggs get watery when water or milk was added without proper mixing. When the eggs are scrambled, it results in eggs with liquid residue. You can prevent this by mixing the eggs and the milk or water appropriately before cooking. Meanwhile, scrambled eggs that have a rubbery are that way because as the egg is heating, the water gets cooked out of the eggs and they begin to form curds. Protein webs begin to form as moisture leaves the eggs. 

When the eggs are scrambled for too long, the protein webs will be tighter, hence a rubbery textured plate of scrambled eggs.

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Frequently Asked Questions

Should scrambled eggs be runny?

They don’t always have to be. But if you enjoy runny scrambled eggs, then why not. Scrambled eggs are best enjoyed when they are made to your preference.

How would you distinguish a good-quality scrambled egg?

The generic idea of good-quality scrambled eggs is that they should be creamy, soft, and moderately scrambled. It is believed that this way, you can enjoy the creamy flavor and still bask in the moderately-cooked taste.

What is the purpose of milk in scrambled eggs?

Milk is used to prevent the protein web from forming too fast and tightly. Milk helps regulate the rubbery texture of your scrambled eggs. 
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Is it better to use milk or water in scrambled eggs?

For fluffier-textured scrambled eggs, water goes perfectly, but if you intend to enjoy creamier-textured scrambled eggs, use milk instead. Although the taste of scrambled eggs made with water may be a bit bland compared to scrambled eggs made with milk. 

Is it safe to microwave scrambled eggs?

Yes, it is safe to microwave scrambled eggs. Some even believe that microwaved scrambled eggs taste even better than stove-made scrambled eggs. Not so sure how true it is, Ha Ha! If you have to make scrambled eggs in the microwave, please use a microwave-friendly container. 

By Luong Tan

Luong Tan, the creative and passionate founder of Bourbono, is a multi-talented individual with a deep love for the culinary arts. An accomplished food blogger, cookbook author, and former Ambassador of US cuisine in Vietnam (2015-2016), Luong has been on a mission to share his appreciation for food with the world.

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