will come out from the sides. repeat this, until there is no liquid egg left.
you can now turn off the heat and gently stir and keep turning the parts to check if there is any uncooked eggs. scrambled egg is almost like egg curds, and the trick is to keep the curds large enough.
tip: scrambled egg is one dish that is more technique than anything else. the utensils you use and how you use them will decide the dish’s fate. it is important that you use a non-stick skillet/ pan and a wooden/ rubber spatula. also, it is important to turn in the egg with a light hand and not 