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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
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.