add a little milk, then beat them well with a whisk to add a little air. I think the milk and a good whisking helps the texture and the air keeps them lighter. I cook them quickly, over a fairly high heat, but if you overheat them you can get a texture change.
Edited by zzGypsy - 9/14/11 at 9:20pm
half and half chicken eggs and duck eggs if you still don't like the texture.
my fav: in a little butter, saute some onions and sliced mushrooms until the onions are cooked and the mushrooms are begining to soften. pour off any excess liquid. add eggs beaten with milk and some shredded swiss cheese. keep the eggs gently moving and turning over in the pan with a spatula until done and the cheese is starting to melt. eat steaming hot!
you may need to experiment with the temperature of your range, too hot and they get a crumbly texture, too low and they get tough. I think they're better in a non-stick pan, rather than in oil or butter... the hot oil cooks the egg too fast and can cause the same texture change as an over-hot pan.
you might also try coddled duck eggs... like hard boiled, but more tender.
cover washed room temp eggs with room temp water in a pan, bring to a full boil. as soon as water boils, remove pan from heat, cover with a lid and let set for 18-22 minutes, depending on the size of the eggs. place eggs in an ice-water bath to rapidly cool them and halt the cooking process. change the water out or add more ice if it warms up past room temperature.
this produces hard boiled eggs with perfect texture, tender and not rubbery, and without the darkening on the outside of the yolk. you might need to adjust the holding time for the size of your eggs to get the yolk done all the way through.
mash the peeled eggs up with some mayo and a bit of pink sea salt, put it on fresh baked bread and you have Food Perfection!
very fresh duck eggs can be hard to peel after coddling/boiling... I usually leave the unwashed fresh eggs on the counter for 3-5 days before coddling them, they seem to peel easier and the egg is not affected by the wait if the shells are intact and they haven't been refrigerated.
duck eggs are without a doubt my favorites... yum!