Not stirring enough
Eggs coagulate into curds as they cook; if you don't stir them enough, you'll end up with a chunky scramble with an off-putting, rubbery mouthfeel. To prevent this, keep the eggs in motion by stirring as they cook in the skillet; this helps to break down the curds so that they're smaller, softer, and decidedly non-rubbery.
Cooking over high heat
Eggs make for a great breakfast when you're short on time, but don't rush scrambling your eggs by kicking the burner up to high; you'll risk overcooking them. Scrambling eggs over lower heat increases the control you have over the eggs' consistency and ensures that they won't brown. Also keep in mind that the eggs will continue to cook through once they're removed from the heat, so be sure to cook them until they're just set (they should look wet, but not runny).
Seasoning too early
If you add salt while the eggs are still cooking, it will draw the moisture out of them and break them down, leaving you with a watery, sloppy mess. Instead, season them right before you serve them.
Pro tip: Skip the spatula or wooden spoon, and instead dig into the junk drawer to find a set of leftover chopsticks from the last time you treated yourself to a sushi delivery order large enough to feed a family of four; they make stirring scrambled eggs and breaking down egg curds extra easy.
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Kailley Lindman is a contributing writer for Thrillist Chicago, as well as a freelance food photographer, food blogger at KailleysKitchen.com, and recovering vegetarian. Follow her at @KailleysKitchen.