My daughter and I eat a lot of scrambled eggs for breakfast, and I make them over medium-high heat and get them in and out of the pan as fast as possible. But according to Food Network host Tyler Florence, whose son Hayden (19 months) is also an egg aficionado, I’m doing it wrong.
“My son, he loves scrambled eggs,” said Florence when I spoke to him on the phone recently. “Farm-fresh organic eggs, a little bit of whole milk, two tablespoons of butter and a nonstick pan. Cook eggs at a low temperature, because the temperature reacts with the protein in eggs and makes them very rubbery. Light, fluffy, billowy eggs, that is achieved with a low, slow cooking process.”
This is how they make scrambled eggs in France, often to showcase luxurious ingredients like truffles or lobster, and exactly the opposite of how I make them at home. So I gave it a try. The eggs were more flavorful and buttery, but they took ten minutes to make and my daughter and I both, no surprise, preferred the chunky texture of the eggs we’re used to.
While I had Florence on the line, I asked him if he had any other advice for cooking for small children.
“Don’t be afraid of salt! You wonder why kids go running and screaming into the arms of the clown. Don’t be afraid of a little bit of butter. I’d rather give my child organic, natural butter versus trans fats and fast food.”
There; I couldn’t agree more.
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