I didn’t think I needed to learn anything about making scrambled eggs – what is there to learn? But my sister-in-law, Jane, had a lesson for me in the premier edition of Milk Street magazine. Christopher Kimball – until recently of America’s Test Kitchen – contends that we’ve been doing it all wrong, and now I have to agree. His method: use only olive oil, heat it to just smoking, toss in the beaten eggs and watch them PUFF, turn immediately with a soft spatula and cook within seconds. There is a whole scientific explanation of the chemistry, in the recipe. In summary, you are getting big steam from the hot oil.
We did this wrong – not hot enough – and then I did it again and it was beautiful, delicious, and FUN!
Try it and let me know what you think!
Jan
Jane's Lessons Learned 
Dotty’s Test Kitchen will be doing scrambled eggs tomorrow morning!
Thanks for the new way to cook eggs! I have a few questions:
What is the scientific explanation?
How do you know if you are cooking the olive oil too much?
How is this different from the wonderful puffy egg you can get in the microwave?