What is the right egg scramble technique for a burrito?

Question

My scrambled eggs always end up either rubbery or too wet by the time I have assembled everything else. If I cook them early they get rubbery sitting in the pan. If I cook them last, everything else has gone cold by the time I add them.

Is there a timing approach that works for getting eggs to the right texture at the right moment in a breakfast burrito assembly?

AvocadoAnna · Answer

Low heat, constant gentle movement, and pull them just before they look done — carry-over cooking will finish them. Then add them to filling that has been allowed to cool slightly (around 140F rather than fully hot) so they do not continue cooking from contact heat inside the burrito. The rest of your components should be warming or holding while the eggs are the last thing you make.

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