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If you’re a cooking fan, chances are you’ve heard of the culinary guru that is J. Kenji López-Alt. He’s the author of
The Food Lab; writes for the New York Times and has had many a viral cooking moment.
We’ve written about his cooking hacks a few times before (here’s his secret to perfect scrambled eggs).
As a quality chef should, López-Alt knows his way around an egg, and recently one of his tips in this space has been getting a lot of attention by way of a lovely little write up in Bon Appetit. That tip comes from