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Eggs are one of the most mistreated items in home kitchens. Here’s how to cook them so that they are delicious — not dry, ugly sponges:

  • Crack a few eggs into a mixing bowl.
  • Scoop some fat (butter, coconut oil, olive oil) into a non-stick skillet. The goal is to have a little more fat than necessary to coat the pan. Set it to medium-low.
  • While the skillet warms, beat the eggs until they’re well-incorporated.
  • Pour the eggs into the pan and stir, slowly and gently, with a silicone spatula.
  • Continually scrape the eggs off the bottom and sides of the pan. That’s where they’ll cook the fastest, and we’re trying to make sweet, slow love to these eggs.
  • Once the eggs stop flowing liquid-like around the pan, remove them from the heat for thirty seconds, continuing to stir.
  • Repeat the process of moving the eggs on and off of the heat, stirring gently and quickly as they set.
  • As soon as the eggs look like they’d stay put on a fork, scoop them onto a warmed plate. They’ll still be extremely soft. Eat ’em with roasted vegetables, a toasted English muffin or just a sprinkle of kosher salt and a fresh crack of black pepper.

    For more details on How to Feed Yourself, pick up the April issue of DIME Entertainment magazine at a coffeehouse near you or read the full magazine online here

Written by

Troy Coll is a New Orleans-born, Mississippi-raised investigator of all things gustatory. A 2007 graduate of The University of Southern Mississippi, Troy has written for a number of now-deceased Hattiesburg publications, along with and Signature Magazine. He also assisted in the efforts of Raise Your Pints, a grassroots organization dedicated to modernizing Mississippi’s draconian beer laws. By day, he runs Mr. Sippi Beverages, Hattiesburg-area bottled water provider. Otherwise you can find him roaming the South, with a glass in his hand and food in his mouth. His non-edible interests include meeting new dogs, making mix CD’s and tweeting a lot. Follow him across social media @TacoHole.

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