Adam Ragusea-style Script, Written by AI

Title: The Secret to Better Scrambled Eggs is… Waiting

Script:

So, I didn’t used to like scrambled eggs. I know that’s borderline treason for a food guy to admit, but I didn’t. Not because I didn’t like eggs, I just didn’t like scrambled ones. Every time I tried making them, they were kind of dry, kind of squeaky, and kind of sad.

Turns out the secret to better scrambled eggs is waiting. Waiting just… like, ten minutes. Not for cooking. For mixing.

Let me show you what I mean.

Three eggs. Crack ’em into a bowl. Doesn’t have to be a fancy bowl — this is the one my kid painted at one of those Color Me Mine places. You could use a mug. Doesn’t matter.

Now I whisk these together with a pinch of salt. I like to salt them now, not later. And yes, that does start to denature the proteins and make the texture silkier, if you let them sit. Which… we are.

You let this sit for ten minutes. Room temperature. Go feed your cat. Or scroll TikTok. Or, if you're like me, forget about them entirely and come back twenty minutes later when your pan is already smoking.

In the meantime, here’s my little nonstick skillet. It’s not fancy. It’s not expensive. But it works. If yours doesn’t, you might want to check out HexClad, sponsor of this video. Their hybrid pans have a stainless steel lattice that protects the nonstick surface and actually lasts more than a year. I’ve been using mine for eggs, pancakes, cheesy stuff—anything sticky. Use my code down below for 15% off. Thanks, HexClad.

Back to the eggs.

Now that they’ve had a good soak in their own saline bath, we’re going to cook them low and slow. I’m using a knob of butter. Medium-low heat. And I’m going to pour the eggs in when the butter is just foaming.

Then I stir. I like to use a silicone spatula, but use whatever you’ve got. If you’re stirring constantly, you’ll get super small curds, very soft. If you let them sit for a few seconds between stirs, you get bigger curds. More classic diner texture.

I don’t want them to fully set in the pan, because the carryover heat will finish them after I plate. So I kill the heat when they still look a little wet. That’s not undercooked — that’s correctly cooked scrambled eggs.

And that’s it. They’re delicate, creamy, eggy in a way they aren’t when you beat them right before cooking. A little chopped chive if you're feeling fancy. Maybe some hot sauce. Maybe toast. Or maybe just eggs. Because sometimes, eggs are enough.

So yeah, it turns out scrambled eggs weren’t the problem. I was.