Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft, delicate curd and a creamy texture or stirred less frequently as they cook for a larger curd and a firm texture. Whether prepared to order or to serve on a buffet line, scrambled eggs must be served hot, fresh, and moist. In this Chef’s Tip, learn the proper method to produce professional results in your home.
