Scrambled eggs are the sweatpants of breakfast—comforting, soft, and never judgmental. Whisk them with a splash of milk or cream, then push them around a pan on low heat until they form fluffy curds. Low heat is key, or you’ll end up with rubbery regret.
A Guide to Different Types of Eggs
You can go dry and diner-style or wet and French-style, and both are valid. Just don’t overcook them, unless you enjoy chewing on yellow erasers. Add cheese, and you’ve basically become a brunch hero.
Poached: The Fancy One (But It’s Not That Hard)
Poached eggs look like something from a cooking show, but they’re secretly not rocket science. Crack a fresh egg into barely-simmering water with a splash of vinegar, and let it swirl into a ghostly little cloud. The result? A tender white and a molten yolk that pours like lava.
The trick is to not boil the water—if you see bubbles that look angry, you’ve gone too far. Also, don’t stress if it looks like a torn napkin; no one at brunch will judge you once they pop that yolk and it oozes over everything.
