Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras first. Always liquid. It's very annoying. I think maybe it is because I put the eggs in a bowl right when they are done cooking and that is creating some sort of condensation. Should I wait a bit before plating? Maybe it's something else? I could really use advice. Having runny eggs is a disgrace.
Eggs – Cooking Scrambled Eggs ends up with excess liquid
eggs
Related Topic
- Eggs – How to cleanly slice hard-boiled eggs
- Eggs – How to leave fried eggs intact
- Eggs – Water vs. milk/cream (or nothing) in traditional (French) omelets
- Eggs – Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets
- Eggs – How to ensure that scrambled eggs will be fully cooked
- Eggs – How to make century eggs
- Eggs – How to keep eggs from sticking to a pan while cooking
Best Answer
You've already spotted two of the possible reasons for scrambled eggs to sit in a pool of water: condensation, and the other ingredients in the scramble seeping moisture. The condensation you can deal with by leaving the eggs to sit (off heat) for 2-3 minutes before plating them. You're already taking a stab at making the fillings not wet; aside from cooking them well (and making sure to cook off any moisture), some wet fillings (zucchini, tomatoes, etc.) can also benefit from salting and blotting with paper towels.
However, there's another place for moisture to come from, and that's the eggs themselves. This problem is called "weeping", and affects cooked eggs in all forms (scrambled eggs, quiche, meringues, even boiled eggs). Over time, as cooked eggs sit, their protein structure squeezes out the water in them. Various problems can cause that to happen within minutes, as it is in your case.
Here's some tips for avoiding weepy scrambled eggs:
Some additional references: