Scrambled Eggs

My advice to anyone who’s considering learning how to cook is to start with breakfast. For some, breakfast is the easiest meal to create, but I’ve learned that it can actually be the hardest. Breakfast requires special attention; if you move too quickly, your meal may be undercooked, and if you move too slowly, it may be overcooked.

Let’s take eggs as an example. Everyone may have their own method of preparing eggs. Some may pour them straight into a hot pan, while others might crack the eggs into a mixing bowl and then whisk. Both methods aren’t wrong; it all depends on how you want the final dish to be presented. Pouring egg yolks into a hot pan may result in a sunny-side-up presentation, whereas cracking an egg and whisking the yolks indicates you are making scrambled eggs.

Scrambled eggs require visual attention. You must watch the edges of the pan and gently pull in the runny, gelatin-like mixture around the edges. After about 60 seconds of this, you may want to add salt and pepper. Just before your eggs are fully cooked, you can add your cheese. You never want to leave the heat on the pan while the cheese is melting. Instead, cover the pan with a lid and allow the steam to melt the cheese.

By now, we’ve discovered that scrambled eggs take more effort and require more attention. This cooking method is no different from working on your cooking skills. You might burn your pan, overly season your yolks, or even create rubbery-textured eggs. The point is to master it until you perfect your craft. Your plate is your canvas, and so is your cooking.