Rubbery eggs come from high heat, overcooking, or too little fat.
Common causes
- Heat too high
- Overcooking
- Not enough butter/oil
- Using the wrong pan
1. Heat too high
Eggs cook fast and toughen.
Quick fixes:
- Use medium‑low heat
- Cook slowly for softness
2. Overcooking
Even 30 seconds too long matters.
Quick fixes:
- Remove from heat early
- Let residual heat finish the job
3. Not enough fat
Fat keeps eggs tender.
Quick fixes:
- Add a little butter
- Use a non‑stick pan
What to try first
Lower the heat — it makes the biggest difference.
When to start again
If eggs turn grey or rubbery.