Recently, I learned I've been making scrambled eggs all wrong. If you want perfect scrambled eggs, watch this video. Starting with a cold pan makes the difference. Since using this method I have had perfect eggs every time. Smooth, creamy and easy clean up, too. Take a look at Bridget Hallinan's video tutorial.
A good rule of thumb for cooking with dairy products, including cream, milk, eggs, butter, cheese and mayonnaise, is: patience! Sauces made with milk, cream and cheese may curdle for several reasons: not enough fat content. Skim milk will curdle more than heavy cream, and low-fat creams and cheeses are more likely to curdle than their whole-fat compadres. too high heat. Cream sauces must be cooked at low temps. Use a thermometer to ensure temperatures stay lower than 175 degrees F. too much acid. Cream should be added last (with exceptions like lemon juice). Wine can be very acidic, and should be reduced. any ingredients should be of medium temperature before cream is introduced, as it will separate at boiling. How curdling occurs: Dairy fats combine to form a rubbery mesh, which squeezes out water. One possibility to prevent curdling is Carrageenan. There are three kinds, and Lambda Carrageenan is best for sauces because it is water soluble. It is derived from red seaweed