What does the low and slow scrambled eggs experiment test?

It tests one variable: heat level. The idea is that eggs cooked gently are creamy. Eggs cooked hot are dry and rubbery.

10-minute experiment

Low and slow scrambled eggs

Same eggs, two very different breakfasts.

The idea

Eggs cooked gently are creamy. Eggs cooked hot are dry and rubbery.

The one thing you change: Heat level

You need

4 eggs, whisked and split into 2 bowls
Butter
A pan
Salt

Steps

Cook the first bowl in butter on low heat, stirring slowly, until just set with no runny egg left. This takes 4 to 5 minutes.
Cook the second bowl on high heat. It will be done in under a minute.
Taste both. Wash your hands after cracking the eggs, and skip this one if anyone is allergic to eggs.

What you should find

The low-heat eggs are soft and creamy. The high-heat ones are firmer, drier and a bit squeaky.

From the app

Cook this with Chef Fizz

Step-by-step mode with timers, in the free app.

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The science behind it

Cook eggs gently

Egg proteins unfold and link up as they heat. Yolks set around 65 to 70°C, whites between 60 and 80°C. So a 63°C egg is soft and custardy, and a 75°C egg…

Read the explainer

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