Troubleshooting Your Scrambled Eggs

Watery eggs come from syneresis – overcooked proteins squeezing out moisture. The fix is usually lower heat and pulling earlier while eggs still look wet; too much added liquid can also cause separation.

Troubleshooting snippet

Watery scrambled eggs are caused by syneresis—when proteins are overcooked and squeeze out their internal moisture. To fix this, lower your heat and remove the pan while the eggs still look wet. Adding too much liquid (more than 1/2 tablespoon per egg) can also cause separation.

The Diagnostics Matrix

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Symptom	The "Why" (Root Cause)	The Fix (Next Time)
Watery Puddle	Syneresis (Overcooking). You cooked them until "dry" in the pan, so they squeezed water out on the plate.	Stop sooner! Pull when they look wet. Limit milk to ½ tbsp/egg.
Rubbery / Tough	Heat Shock. Pan was too hot. Proteins seized instantly into a hard mesh.	Drop heat to Medium-Low. Gentle folds, no frantic stirring.
Dry / Crumbly	Carryover Overkill. You forgot the eggs keep cooking for 60 seconds after leaving the pan.	Pull 30 seconds earlier. Plate immediately.
Gray / Green Tint	Sulfur Reaction. Overcooked for too long. Iron in yolk reacted with sulfur in white.	Reduce cook time. Lower heat.

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Myth Busting: "Salt Makes Eggs Watery"

‍FALSE.

You may have heard celebrity chefs say to salt at the end. Modern food science proves otherwise.

The Truth: Salting 15 minutes before cooking dissolves the salt into the egg, buffering the proteins. This actually makes the eggs more tender and less likely to weep.
The Takeaway: Salt early. It's your insurance policy against rubbery eggs.

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