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Saw a guy at the Columbus diner pull his eggs off heat 90 seconds early and they were perfect
Sitting at the counter at Tommy's Diner on Broad St last Saturday and the cook next to me slid his scrambled eggs off the burner while they still looked wet and shiny. I asked him why and he said carryover heat keeps cooking them for another minute on the plate. Mine always come out dry and rubbery and I never knew why. Tried it at home with 3 eggs and a nonstick pan and it actually worked, soft curds instead of that sad gray sponge. Does anyone else pull eggs early like this or am I the last one to figure it out?
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