Technique is essential to perfectly
cooked eggs
No
matter what technique you use, it is essential to use low, gentle
heat when cooking eggs: egg protein begins to thicken at only
144*F (60*C), and toughens rapidly.
The
exception to the above rule would be omelets as the bottom is
cooked rather quickly over medium-high heat, but the surface
remains slightly runny, making for a soft interior when folded.
Serve
cooked eggs on warm, not fire-hot plates, or they will continue
to cook after they are removed from the pan.
