The Takeaway

George Weld says:

• "You want to beat them up a little bit ... to just to break the yolks. You don't want to whip or overblend them."


• Use whole butter. The water in it turns to steam as it cooks and helps the eggs fluff up.


• "You always want to cook scrambled eggs over low heat—it keeps the proteins from becoming too tough."


• For smaller curds, move the eggs more frequently.


• For larger, fluffy curds, don't move them quite as much.


• Watch the whites—that's the key to knowing when your eggs are done. Plate the eggs just after the whiles begin to lose their translucency.

About the Chef

George Weld is a self-taught cook who grew up in Virginia and the Carolinas. He has been cooking eggs since 2004 at his restaurant, Egg, in the Williamsburg section of Brooklyn, New York. In 2005, Egg was named best breakfast in New York by New York magazine and has been featured or reviewed in the New York Times, the New York Daily News, Japan's Title magazine, and Charleston magazine.

Egg's address is 135A North 5th Street, Brooklyn NY 11211; 718-302-5151. It is open 7 a.m. to noon weekdays, 8 a.m. to 11:30 a.m. weekends.

About the Video Folks

cia_b is a Filipino New Yorker who writes with her mouth full at writingwithmymouthfull.com.

When not dealing with scut as a medical intern, Stan Kang flexes his one creative muscle by making still and moving images.

More in this series: How to Poach an Egg, How to Make a Rolled Omelet