Cooking eggs

Sure, I know how to make an alright poached egg and a decent omelette. The same goes for scrambled eggs: they’re pretty hard to mess up completely.

But the problem is that they can be tricky to get professionally, jaw-droppingly good, either.

That’s an issue shared by Redditor Timtronic125, who reached out to r/AskCulinary – a forum for home cooks to ask chefs and kitchen pros how they work their culinary magic – about how to make the perfect scrambled eggs.

“Usually when I attempt to make scrambled eggs, they... end up being the usual kind of dry clumps of scrambled egg with lots of colour variety between yellow and white.

“How do I make those thick yellow flaps with uniform colour like one would see on a breakfast sandwich?” they wondered.

Here are some of the responses:

1) “When cooking, tilt the skillet [or pan] over the heat, and slowly pull the curds to the cooler side.”

“Once the last bit is just starting to set, remove [them] from [the] skillet [or pan]. My eggs went from horrible to fluffy and great after

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