The food lab better home cooking through science ( PDFDrive ) 132

Repeatwiththesecondegg.
2. Heat the olive oil in a medium nonstick or cast-iron
skillet over medium heat until it registers 300°F on an
instant-readthermometer.Carefullysliptheeggsintothe
oil.Immediatelytilttheskilletsothattheoilpoolsonone
side and use a spoon to spoon the hot oil over the egg
whites, trying to avoid the yolks as much as possible.
Continue doing this until the egg whites are completely
set and crisp on the bottom, about 1 minute. With a
spatula,transfertheeggstoapaper-towel-linedplateand
seasonwithsaltandpepper.Serveimmediately.


SCRAMBLEDEGGS,TWOWAYS
There’sabigdivideintheworldofscrambledeggs...

. . . between those who like them rich, dense, and creamy
(that’s me), and those who like them light, relatively dry,
andfluffy(that’smywife).*Thisisthekindofstuffthatcan
really tear a home apart, so in the interest of maintaining
marital bliss, I decided that it was only right that I figured
out how to make both types of scrambled eggs so that we
couldbothenjoyourbreakfast.
Just like with boiled eggs, cooking scrambled eggs is all
about controlling the coagulation of egg proteins, the
difference being that with scrambled eggs, not only are the
proteins in the whites and yolks mixed together, but you
alsohavetheopportunitytomixinadditionalingredients—