Perfect Scrambled Eggs

cook's illustratedWe think that a while back we had a post relating how when we first began writing professionally we wrote video scripts and many of them involved processes. For example:

  • How to assemble and install an oil burner in a furnace
  • How to dissemble, inspect, repair and re-assemble a gas turbine engine
  • How a machine produces #10 envelopes
  • How an aftermarket product keeps diesel fuel from gelling in cold weather.
  • And more.

We recently came across an issue of Cook’s Illustrated, a magazine dedicated to food and cooking.We had never seen it before. And in it are processes for making meals, processes we know as recipes.

But here is what we found curious. Take the above mentioned scrambled eggs. If like us you prefer your scrambled eggs light and fluffy, not like cover board, Cook’s tells you how to make them that way and what happens when you don’t.

Here’s an excerpt.

“As the proteins in the eggs continue to heat, they unfold and then bond together to form a latticed gel in a process known as coagulation. The texture of the eggs depends on exactly how much unfolding and bonding occurs.”

So the process/recipe is not only how to make perfect scrambled eggs but why do it a specific way.

Very cool.

Comments welcomed!



About Bob McCarthy

Originally from the Northeast, I now call Southwest Florida home. I have been a professional copywriter and editor since 1979, both freelance and in house. I have had article published in regional, national and international magazines. Plus, a video for which I wrote the script won an industry award as Best Training Video.
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