The Food Lab: Better Home Cooking Through Science

preference. For a long time, I was happy with my medium-heat eggs, sacrificing a bit of liquid yolk for th ...

EXTRA-CRISPY SUNNY-SIDE-UP EGGS SERVES 1 2 large eggs 3 tablespoons olive oil (extra-virgin, if you prefer) Kosher ...

Repeat with the second egg. Heat the olive oil in a medium nonstick or cast-iron skillet over med ...

SCRAMBLED EGGS, TWO WAYS There’s a big divide in the world of scrambled eggs . . . . . . between those ...

as well as to control the way the eggs come together by moving them as they cook. For ...

Additives What about common additions to eggs—water, milk, and the like? There are basically two things t ...

larger bubbles in the eggs and lightening them. Milk Increased fluffiness and tenderness Milk is mostly water, which hel ...

them more tender. Cream Not as fluffy, but rich, with an almost cheesy flavor and texture The high fat content of ...

cooling the eggs and letting them set more slowly; this leads to denser, creamier results. With all this data, my ...

below) and letting them rest helped, but if there’s one thing I learned working in French restaurants, it’s th ...

Salt affects eggs by weakening the magnetic attraction that yolk proteins have for one a ...

prior to cooking moist, soft curds Just before cooking Moderately tender and not watery Toward the end of cooking Toughes ...

distributed through the mixture. This takes about 15 minutes—just enough time for you to get your bacon coo ...

Eggs salted at least 15 minutes in advance retain their moisture. ...

LIGHT AND FLUFFY SCRAMBLED EGGS SERVES 4 8 large eggs ¾ teaspoon kosher salt 3 tablespoons whole milk 2 tab ...

Combine the eggs, salt, and milk in a medium bowl and whisk until homogeneous and frothy, abou ...

CREAMY SCRAMBLED EGGS SERVES 4 6 large eggs 2 large egg yolks ¾ teaspoon kosher salt 2 tablespoon unsalted ...

Combine the eggs, egg yolks, and salt in a medium bowl and whisk until homogeneous and frothy, abo ...

HOMEMADE CRÈME FRAÎCHE Crème fraîche is made by allowing heavy cream to spoil in a controlled way. Ba ...

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