Eggs are wet. Pan is off. You're not done yet.
Two moves that work
Move 1 — cold butter, right now. Drop a small cold butter cube into the pan. It drops the temperature fast. Buys you 30 seconds to work.
Move 2 — back on the lowest flame. Return the pan. Fold the eggs gently every 10 seconds. Watch them — don't walk away.
Pull 5 seconds before they look done. They finish on the plate.
What to avoid
- High heat — makes rubber, not rescue.
- Fast stirring — breaks the curds apart.
- A lid — adds steam, adds moisture, makes things worse.
At a glance
| What you see | What to do |
|---|---|
| Wet and pooling | Add cold butter, return to low heat |
| Glossy, soft folds | Pull off heat immediately |
| Matte and firm | Already done — plate and eat |
The cold butter trick works because fat absorbs heat faster than protein sets. You get a window. Use it.
One rule: low and slow fixes runny. Nothing fixes overcooked.
