3. Low-Heat Scrambled Eggs
Five-star chefs use low heat for creamy, fluffy scrambled eggs, avoiding the rubbery texture of high-heat cooking.
How to Do It
Whisk 2–3 eggs with a splash of milk or cream
Heat a non-stick pan on low, add 1 tsp butter, then pour in eggs
Stir gently with a spatula for 5–7 minutes until soft curds form
Serve immediately
Tip: Add a pinch of salt after cooking to maintain creaminess.
4. Baked Eggs in Ramekins
Baking eggs in ramekins, or “shirred eggs,” delivers a rich, custardy texture, perfect for gourmet brunches.
How to Do It
Preheat oven to 375°F (190°C)
Grease a ramekin with butter, crack 2 eggs into it, and add 1 tbsp cream
Bake for 10–12 minutes until whites are set but yolks are runny
Sprinkle with herbs and serve hot
Tip: Add spinach or cheese for extra flavor and nutrition.
5. Perfect Sunny-Side-Up Eggs
Five-star chefs master sunny-side-up eggs with crisp edges and runny yolks using low heat and a lid.
How to Do It
Heat a non-stick pan on medium-low, add 1 tsp olive oil
Crack 2 eggs into the pan, cover, and cook for 2–3 minutes
Serve when whites are set and yolks are runny
Tip: Use a glass lid to monitor cooking without lifting.
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