If you want velvety scrambled eggs, don't stir them ― push instead. And for added security, blend the eggs with a little thickened broth. The broth stabilizes the eggs, keeping them extra-moist and resistant to weeping if cooked firm, even if held on a warming tray up to 45 minutes. You can use a wide metal spatula to scramble eggs, but the ideal tool is one of the new flexible silicone spatulas, which push the eggs smoothly away from the pan bottom and sides. Silicone spatulas can withstand heat up to 450°.
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