There’s Only One Right Way to Cook Scrambled Eggs

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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