Why Are My Scrambled Eggs Watery?

There’s nothing better than waking up to tasty scrambled eggs in the morning; this easy-to-cook breakfast is a flavorful way to start your day.

As someone who adores scrambled eggs, I’d hate to see all my effort go to waste if my scrambled eggs turn out watery, and if you are in the same situation, you will do too.

A common reason people give for runny eggs is that when scrambled eggs are overcooked, they become watery, but that is not always the case.

Allow us to take you through the wide range of factors that cause scrambled eggs to get watery.

Why are my scrambled eggs watery?

Here are the reasons why your scrambled eggs may be watery:

  • Overcooking the eggs
  • Making use of a skillet that isn’t ideal
  • Adding seasoning too early
  • Cooking the eggs at a high temperature
  • Making use of stale eggs
  • Not stirring the eggs when cooking them
  • Cooking the eggs with vegetables or liquid
  • Whisking the eggs earlier than you should

Let us explain these in detail

Overcooking the eggs

If your scrambled eggs are not going from the skillet to the plate right after turning off the heat, it’ll be problematic to leave them in the skillet because they continue to cook even after the heat is off, resulting in overcooked eggs.

You can turn off the heat for about 1-2 minutes before you initially intend to, as the eggs will still be cooking in the pan.

Making use of a skillet that’s not ideal

The more eggs you intend to scramble, the bigger your skillet choice. Overcrowding a small skillet with eggs will result in runny eggs.

Adding seasoning too early

Adding seasoning to your scrambled eggs just before or at the early stage of cooking may cause them to get watery. You can prevent this by adding seasoning as the end of the cooking nears. You can also season the eggs 15-30 minutes before cooking.

Cooking the eggs at a high temperature

Letting your scrambled eggs cook at a high temperature does more harm than good. Instead, it is best to cook your scrambled eggs under low or medium heat.

Make use of stale eggs

Old eggs don’t come out the same as fresh eggs when cooked. They tend to retain moisture more than fresh eggs, hence causing your eggs to be watery.

Not stirring the eggs when they cook

Stir your scrambled eggs while they cook to give a creamier turnout rather than a watery one.

Cooking the eggs with liquid or vegetables

If you like adding liquid to your scrambled eggs, they’re the reason the eggs turn watery.

The eggs cook differently from the liquid in the skillet, hence liquid residue.

On the other hand, vegetables naturally come with water, so adding them to your scrambled eggs without letting them saute first will cause your eggs to be watery.

Whisking the eggs earlier than you should

Whisking or beating the eggs long before you begin to scramble them can result in them being watery. You can instead whisk the eggs just before pouring them into your skillet.

Read also: Why Does Yogurt Get Watery Before And After Opening?

Why are my microwaved scrambled eggs watery?

The reasons why microwaved scrambled eggs may become watery are similar to some of those we gave for skillet-cooked scrambled eggs:

  • Cooking with old or stale eggs.
  • Cooking the eggs with too much water or milk.

A slightly different reason from those for skillet-cooked scrambled eggs is cooking the eggs in the microwave for a short time. Short cook time in the microwave can lead to watery residue in your microwaved scrambled eggs.

Are scrambled eggs supposed to be watery?

No, scrambled eggs are supposed to be moist and creamy by general standards.

Are watery eggs safe to eat?

Watery scrambled eggs are safe to eat. The major problem with runny scrambled eggs is how unpleasant they can look or taste, but if you somehow manage to look past them, runny scrambled eggs are safe.

Raw eggs with runny yolk indicate staleness and quality decline. However, they are still safe to eat.

How to make runny scrambled eggs

You’ll need a nonstick skillet, four large fresh eggs, a silicone spatula, 1/8th teaspoon of kosher salt, half a tablespoon of butter,


  1. Place your nonstick skillet over medium heat or low heat and add your butter in to melt.
  2. Break your eggs into a bowl, add your salt, and whip till the eggs are well-whipped.
  3. As the butter bubbles in the skillet, add the eggs to the skillet and stir continuously in tiny circular motions. Do this until the eggs thicken and you notice some egg curds forming.
  4. Vertically stir the eggs, making longer vertical lines until the curds become bigger.
  5. When the eggs are moist with some parts still a bit runny, remove the skillet from heat and stir before serving.

Read also: Want To Make Eggs Over Easy, Over Medium, Over Medium-Well, Over Well, And Over Hard? Here’s How

How do you know when scrambled eggs are done?

In actuality, scrambled eggs are done when you think they’re; preference plays a significant role here.

However, scrambled eggs are generally perceived done when the eggs have thickened and lost most of their moisture.

How do you fix runny scrambled eggs?

If your scrambled eggs turned out watery, here’s an easy guide to fixing it:

  1. Throw out the excess liquid from the eggs.
  2. Saute the solid or semi-solid egg curds to remove any more excess liquid.

Alternatively, you can sprinkle some flour on the eggs while cooking to absorb the moisture.

Tips for ensuring scrambled eggs are well-cooked

  • Use a nonstick pan and spatula.
  • Use a big pan for a large number of eggs.
  • Make sure your eggs are well-whisked.
  • Scramble your eggs on medium-low heat.
  • Add your seasoning 15-30 minutes before cooking or towards the end of cooking the eggs.
  • Stir continuously.
  • Please don’t use too much liquid or don’t use liquid at all, and continuously saute your vegetables before using them for scrambled eggs.
  • Turn the heat off before the eggs become cooked, as they will continue cooking in the pan.
  • Break your eggs in a bowl, not directly into the skillet.

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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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