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Finally figured out how to stop burning my scrambled eggs after 30 years
Was at a diner in Cleveland last month and watched the cook pull the pan off the heat a full minute before they looked done. Tried it at home and now my eggs come out perfect every time. Anyone else ever have one of those 'why didn't I think of that' kitchen moments?
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wendy7229d ago
Yeah I gotta be honest, that trick never worked for me. I tried it after seeing a chef do it on YouTube and my eggs came out runny and cold in the middle. The thing is, diner cooks use way higher heat than home stoves, so their carryover cooking is different. If I pull mine off too early they just sit there getting sad and watery. What actually fixed my problem was using a lower heat setting and a nonstick pan with a little butter, then just being patient. I found that if I keep the pan on the burner the whole time but keep stirring with a rubber spatula, they come out creamy without burning. That extra minute off the heat thing never gave me consistent results, it's like the eggs just didn't finish cooking properly.
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the_sean29d ago
Hold on though, diner stoves actually run on lower BTU output than most home gas ranges, not higher. They just heat up more evenly because of the heavy grates and constant use.
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