For Heavenly Scrambled Eggs
- Use a nonstick skillet. Stainless steel and cast-iron pans will do the job, but they’re much more difficult to clean.
- Hold the liquid. Contrary to popular belief, milk or cream is not essential.
- Whisk vigorously. Wait to whisk the eggs until just before cooking. This incorporates air, yielding fluffier scrambled eggs.
- Cook low and slow. To avoid dry, overcooked eggs, cook over medium-low heat. Our favorite tool for stirring? A rubber spatula.
- Stay put and stir. Don’t walk away from your eggs. Stir constantly for small curds, less frequently for larger curds.
- Don’t overcook. Remove pan from the heat while eggs are still slightly moist; they will continue to cook while standing.
- Season at the end. If you add salt at the beginning of cooking, you run the risk of overseasoning your eggs.
For The Perfect Fried Egg
In a small bowl, crack a fresh egg. In a medium skillet, melt 2 tablespoons butter over medium-high heat. Once butter has melted, reduce heat to medium. Add egg to pan, and cook to desired degree of doneness.
For Sunny-Side Up
Cook until edge of egg white is set, 2 to 3 minutes (white surrounding yolk will not be set). Cook 1 minute more to set remainder of white.
For Over Easy
Follow directions for Sunny-Side Up. Carefully flip egg, and cook an additional 30 seconds.