Tuesday Tip

It seems like there are dozens of ways to cook eggs, but one of my favorite is in an omelet.  It is probably my love for stuffed food that makes me look at an omelet with complete and utter awe.  Of course, the omelet bar at my local buffet is a favorite, but it has been said, that I can make a pretty mean one at home as well.  You can too by following this one simple step.

Bring your eggs to room temperature before cracking them and scrambling them.

Why, you ask?  I am not exactly sure of the science behind this but I think it has to do with the fact that by allowing the eggs to come to room temperature, you are loosening the whites which will give you a fluffier product when scrambled.  Personally, I have noticed that the eggs seem to come out of the shells a little quicker once cracked.  Believe me it works.

To bring eggs to room temperature you can do one of two things.  First, you can leave them sitting on the counter for about an hour.  (Who has time for that?)  The other way is better.  Submerge the eggs in warm water (WARM NOT HOT) for five minutes, or just enough time to allow your skillet to heat up. Once the eggs have come to room temperature, crack, scramble, cook in your favorite toppings and enjoy!