How hot does a stove have to be make scrambled eggs?

You don't need to measure the temperature of your stovetop to make scrambled eggs! Here's why, and how to get the perfect scramble:

* It's about the pan, not the stove: The key is the heat of the pan, not the stovetop setting. A hot pan will cook the eggs quickly and evenly, preventing rubbery, overcooked eggs.

* Medium heat is best: Start with a medium heat on your stovetop. Let the pan get hot for a minute or two before adding the eggs.

* The "sizzle" test: You'll know the pan is ready when a drop of water sizzles and evaporates almost immediately.

* Adjust as needed: If the eggs are cooking too quickly, reduce the heat. If they're taking too long, increase the heat slightly.

Remember: The best way to learn the perfect heat for your stove and pan is to experiment! Pay attention to how your eggs cook and adjust the heat accordingly.