The French Secret to Better Eggs

Today's Tip

In France, scrambled eggs are cooked low and slow, stirred constantly with a wooden spoon. The result is creamy, almost custard-like curds that bear no resemblance to the rubbery American diner version.

Try This

Tomorrow morning, cook your eggs over the lowest heat setting for 8-10 minutes, stirring gently. Remove from heat while still slightly underdone. They finish cooking on the plate.

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