Here's how to make perfect scrambled eggs, according to science
The next time you're craving a delicious scramble of water, amino acids, lipids, and fats — better known as "eggs" — you might want to use science as a guide. Popular Science has published a delightfully nerdy how-to for your frying pan, including appetizing steps such as:
You can even use science to help you make softer eggs ("continuously agitate the eggs on low heat") or creamier eggs (add cream — it dilutes the proteins). Read the full instructions at Popular Science — and bon appétit!
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Jeva Lange was the executive editor at TheWeek.com. She formerly served as The Week's deputy editor and culture critic. She is also a contributor to Screen Slate, and her writing has appeared in The New York Daily News, The Awl, Vice, and Gothamist, among other publications. Jeva lives in New York City. Follow her on Twitter.
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