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.