Final answer:
Rubbery scrambled eggs are typically due to overcooking which causes the proteins in the eggs to squeeze out moisture and harden. To avoid this, eggs should be cooked slowly on low heat and removed from heat when still a little moist.
Step-by-step explanation:
Rubbery scrambled eggs are most commonly caused by being overcooked. When eggs are cooked for too long at a high temperature, the proteins coagulate excessively, squeezing out moisture and resulting in a rubbery texture. While using old eggs or adding water instead of milk can affect flavor and consistency, they do not directly cause eggs to become rubbery. In contrast, undercooked scrambled eggs would be runny rather than rubbery.
To achieve perfect scrambled eggs, they should be cooked slowly over low heat, and they need to be removed from the heat when they're still slightly moist, as they will continue to cook with the residual heat. This approach prevents overcooking and ensures a creamy and tender scramble. Adding a liquid such as milk or water can also make the scrambled eggs fluffier, but it's the cooking technique that is crucial to avoiding a rubbery outcome.