Your Eggs Could Be Better. XOXO, Our Editor in Chief

The only thing Bon Appétit editor in chief Adam Rapoport likes more than making last-minute changes to copy right before the magazine goes to print (ha-ha! Just kidding, boss!) is a properly-cooked egg. Scrambled, fried, poached, on pizza… the man is obsessed with eggs, and we’ve got the ‘grams to prove it. Along with the multitudinous pictures Rapo shares, here are his best tips for cooking them. Let’s take a look back at some of his greatest hits, and bring a pen—we’ll be taking notes.

The first food column I wrote for GQ back in 2003 was about how to make scrambled eggs. The general conceit was that really bad scrambled eggs (rubbery, bland) are made with eggs, salt and butter; and that really good scrambled eggs (tender, creamy, rich) are made with eggs, salt and butter. It’s all in the technique. This doesn’t apply to everything we cook, but it does for a lot. I nicked this technique from my mom: over med-low heat, melt butter and crack (good) eggs directly in the pan. Season with salt. Split the yolks with a rubber spatula and move it all about now and then, keeping the whites white and they yolky parts yellow. Just when you think they’re almost done, they’re done. Keeping em moist is key. Adding chives is nice, so is mixing in some grated parm. For these, I just topped with some Maldon and chile flakes.

A photo posted by Adam Rapoport (@rapo4) on Nov 15, 2015 at 7:53am PST

Scrambling? Keep the Yolks and Whites Separate
No homogenous pale yellow eggs allowed here. Rapo says that keeping the yolks and the whites separate when scrambling (use a rubber spatula) is the way to go. …read more

Source:: Bon Appetit