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I finally figured out the cold pan trick for scrambled eggs after 40 years of cooking
I've been cooking scrambled eggs since I was a kid, and they always came out dry or stuck to the pan. Last month I saw a video where this chef said to put butter in a cold non-stick pan, crack the eggs in, then turn on the heat. I thought that was crazy because my mom always heated the pan first. But I tried it last Tuesday morning, and man, the eggs came out so soft and creamy, no sticking at all. It took like 8 minutes on low heat, stirring slow, and they were perfect. I burned a whole batch of toast that day because I was too focused on the eggs, but that's the Brigade life for you. Has anyone else had success with weird cooking tricks that seem backwards?
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sanchez.pat14d ago
Tbh, eight minutes is way too long for eggs. High heat and fast stirring give you that fluffy texture, low heat just turns them into a weird paste. Ngl, your mom was right about heating the pan first, that's how you get that nice golden crust without wasting your morning.
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hayden_nelson856d ago
Nah, low and slow is the way for soft scrambled eggs, fast heat just makes em rubbery.
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