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This Is How You Get the Best Scrambled Eggs
J. Kenji López-Alt wants perfect weekday eggs without the fuss. For that, he employs this brilliant technique.
You can leave these eggs on the stovetop for an extra 30 seconds, and they still won’t turn tough or dry the way scrambled eggs typically do.Credit.Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Published Feb. 19, 2021Updated Feb. 22, 2021
We’ve probably all marveled at how creamy long-stirred, perfectly scrambled eggs could be, then decided that 15 minutes of constant stirring is something we’d be willing to do only for occasions that call for the velvetiest of breakfasts.
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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home â that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
Every week in Genius Recipes often with your help! Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
This recipe started as a fix for faster much, much faster egg salad, without having to boil and peel and cool and, with maddening unpredictability, tweeze bits of eggshell.
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As a happy result, we all get egg salad in even better, more customizable form warm, with crispy bits of ham and buttery-soft yolks, if that s your thing. One former egg salad-phobe ate it for dinner four nights in a week. (Hi. I m the phobe.)
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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
Every week in Genius Recipes often with your help! Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
Crispy potatoes steal attention wherever they go, and deservedly so. The contrast of hot, salty crunch to soft, steamy belly is as Pavlovian as it gets. No wonder we ve been pre-heating our pans and fiddling with pH and chasing the singular best technique all this time.