My eggs keep coming out crunchy

Achieving the perfect texture for eggs can sometimes be tricky, especially when they turn out crunchy or rubbery instead of soft and tender. This common issue often stems from overcooking or cooking at too high a temperature. When eggs are cooked for too long or exposed to high heat, the proteins tighten excessively, leading to that unwanted crunchy texture. To mimic the soft, fluffy eggs served at popular breakfast spots like IHOP, it is essential to focus on temperature and timing. Cooking eggs over medium to low heat helps proteins set gently without becoming tough. For scrambled eggs, stirring constantly and removing them from heat just before they appear fully cooked ensures residual heat finishes the cooking process to a creamy consistency. Boiled eggs turning crunchy inside might indicate they have been boiling too long or retained heat too long after cooking. To prevent this, use a timer for boiling and immediately place eggs in cold water once done to stop the cooking process. This also helps make peeling easier. Additionally, using fresh eggs and not overcrowding the pan are good practices to maintain ideal texture. Experimenting with cooking methods such as steaming or poaching can also provide different textures to suit your preference. Avoiding crunchy eggs requires attention to heat control, timing, and cooking techniques. With practice and care, you can easily recreate tender, delicious eggs at home similar to your favorite breakfast restaurants.