There’s Only One Right Way to Cook Scrambled Eggs

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There’s Only One Right Way to Cook Scrambled Eggs
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It’s also the easiest.

I’ve eaten at least two eggs almost every day of my adult life. Eggs are good for you. They’re high in protein, low in calories, and contain a host of essential vitamins and minerals.

Generic supermarket eggs, as my grandmother says, have no taste. Farm-fresh eggs taste, well, like eggs. They are bright, clean, and substantive. The yolks sit high and have a tinge of carrot-orange to their yellow. They resemble the morning sun.Generic supermarket butter, as my grandmother also says, fucking sucks. Higher-end butter tastes rich and creamy. It possesses a certain heartiness. The color is a deep yellow, like an ear of summer corn. It resembles good eggs.

Scrambled eggs can quickly move from uncooked to that weird wet dog smell off-gased by overcooking. You can minimize your risk of wet dog eggs by a gentler approach and a closer eye.I don’t beat my eggs separately in a bowl. It’s a waste of time. It’s a waste of a bowl and a whisk and minute of your morning.

Step 5: Don’t add anything.People do weird things to scrambled eggs as they cook. They add cream. They add salt. For some reason they add pepper or chives. Stop all that.

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