The Biggest Mistakes You’re Making With Eggs (3 of 4)

4. Not whisking your scrambled eggs beforehand

We’re going to be frank with you, boys and girls. If you are waiting until the eggs are in the pan before you whisk them, you only have yourself to blame when your guests eat the finished product and then unfriend you from Facebook. Your initial step before you start cooking them is to whisk them thoroughly in a bowl. This process will create air, and that in turn makes for eggs so fluffy you’ll fulfill your dream of eating clouds without having to break your airplane window and stick your head out, which is absolutely committing a felony, by the way.

5. Not using a non-stick pan

If you ever watch those news debate shows on TV, you’ll notice they’re often interrupting and shouting over each other when discussing which type of pan is best for cooking eggs. Some will claim it’s cast iron. Others will insist you should go with stainless steel. We’re here to say both sides are dead wrong! You should always choose a nonstick pan. Cast iron is ideal for searing, and while this is great when cooking fish or beef, it’s not the method you want when making eggs. Stainless steel isn’t a good idea because the eggs will stick to the pan, resulting in dry, charred crumbs. But with non-stick, your eggs can glide back and forth in peace and harmony with the universe.