It is often the simplest meals you crave in the morning, which is why I love scrambled eggs on toast, but this classic breakfast can be easily spoiled, leaving you with a burnt pan. Scrambled eggs may seem straightforward, but making them is more difficult than it appears, as the proteins tighten and dry out very quickly during the cooking process.
This often results in tough or rubbery eggs, which is why scrambled eggs are one of the first recipes chefs learn, as getting the right soft and creamy texture requires careful attention. I have quickly discovered you need to whisk them a lot before cooking your eggs if you do not want them to harden, but it also helps to add a little pinch of baking soda as well. I was recently going through some old-fashioned cooking books and learned that a little baking powder will tenderise the eggs, so you never have to worry about them burning again.
