What is the effect on scramble eggs if cooked too quickly or long?

Cooking eggs too quickly can create a dish that is undercooked and runny. The whites may not be fully set, and the color of the eggs may remain a bit translucent. The texture of the eggs will also be soft, and they may even be a bit slimy or watery.

On the other hand, cooking eggs for too long can result in overcooked eggs. The whites of the eggs may turn rubbery and tough, and the yolks can become dry and crumbly. The flavor of overcooked eggs can also become unappetizing, as the high heat can cause them to develop an unpleasant burnt taste.

Therefore, it is important to cook scrambled eggs over low to medium heat, stirring them frequently to ensure even cooking. This will allow the eggs to cook evenly and thoroughly without overcooking them and developing a rubbery texture.