The ideal setting of heat on a stove to cook scrambled eggs is typically medium-low to medium. Cooking scrambled eggs over high heat can lead to overcooking and result in dry and rubbery eggs.
Here's a step-by-step guide to cooking scrambled eggs on a stove:
Preparation: Crack the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are fully combined. You can also add a splash of milk, cream, or water for extra creaminess.
Heat the Pan: Place a non-stick skillet or frying pan on the stove and turn the heat to medium-low to medium. Give the pan a minute or two to warm up.
Add Fat: For extra flavor and to prevent sticking, you can add a small amount of butter or cooking oil to the pan.
Pour the Eggs: Once the pan is heated, pour the beaten eggs into the center of the pan.
Stir Gently: As the eggs begin to cook, gently stir them with a spatula or wooden spoon. You can stir more frequently as they start to solidify.
Remove from Heat Before Fully Cooked: It's essential to remove the eggs from the heat source just before they're fully cooked. They will continue to cook a bit from the residual heat in the pan.
Seasoning: Add salt, pepper, and any other desired seasonings to taste.
Serve Immediately: Scrambled eggs are best served immediately while they are still soft and creamy.
Remember that cooking times may vary depending on your stove and pan, so it's essential to keep a close eye on the eggs while cooking. With a little practice, you'll find the perfect heat setting and technique that works for you.