How to make it
6 steps. Tap one when it's done.
Scrambled eggs go rubbery when you rush them. Turn the heat down further than feels sensible and push them around slowly, and you get soft folds instead.
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The stove and the pan the whole way through
6 steps. Tap one when it's done.
Egg proteins are coiled up like springs. Gentle heat unwinds them so they link into a soft mesh that holds water. High heat yanks them tight, squeezing that water out — that's the puddle under rubbery eggs.