"Eggs cook so quickly, you aren't going to save any time by cooking them in large batches and then heating some up each morning. In the time it would take to reheat them, you could just cook a fresh batch."
"Most people tend to overcook scrambled eggs - they should be removed from the heat when they still look wet and glossy - and they'll finish setting up on the plate."
"Reheating scrambled eggs is just going to leave you with overcooked, rubbery eggs. It's true, this is one of those foods that just don't reheat well."
Scrambled eggs represent a deceptively simple dish that separates skilled cooks from novices. Chef Wolfgang Puck used scrambled eggs as a test of fundamental culinary ability because even trained chefs frequently fail to execute them properly. The key to mastering scrambled eggs is understanding they cannot be made in advance. Reheating scrambled eggs produces rubbery, overcooked texture. Since eggs cook extremely quickly, preparing them fresh takes no more time than reheating a batch made earlier. Most people overcook scrambled eggs; they should be removed from heat while still appearing wet and glossy, finishing their cooking on the plate.
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