SCRAMBLED EGGS ON TOAST

For creamy scrambled eggs, cook them on medium-low heat. This prevents the eggs from getting tough and allows them to form soft folds. Stir the eggs slowly with a spatula to achieve a smooth, custardy texture and remove them from the heat just before they are fully set, as the residual heat in the pan will finish cooking them, ensuring they remain creamy. Avoid adding too much liquid, such as milk or water, as it can make the eggs overly runny and prone to overcooking. Perfectly cooked scrambled eggs should look shiny and moist, indicating they are creamy and not dry.

Take the eggs off the heat just before they are completely cooked to avoid overcooking them. The residual heat in the pan will continue to cook the eggs, even after removing the pan from the heat, preventing them from becoming dry. The right time to take them off the heat is when they are mostly set but still a little runny.

The secret to reheating scrambled eggs is using gentle heat and adding moisture. On the stovetop, place the eggs in a non-stick pan over low heat, add a bit of butter or milk, and stir gently until they are warmed through. In the microwave, put the eggs in a microwave-safe dish, sprinkle them with water or milk, cover with a damp paper towel, and heat on low power in 15-20 second intervals, stirring between each. In the oven, preheat to 150°C, place the eggs in an oven-safe dish, cover with foil, and heat for 10-15 minutes, stirring occasionally.