He says he takes the eggs off the heat to prevent them from overcooking for 30 seconds and puts them back on the heat repeatedly. I just don’t understand why he can’t just use a lower heat and leave the eggs on the burner.
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Even on low heat, you are constantly adding heat to the pan. By taking it off the burner, you are letting the pan cool slightly and therefore cooks the egg differently. It’s a chemistry thing. Changing various inputs during the cooking process – ie heat, order of added ingredients, amount of ingredients, stirring, etc – can have an immense effect on the outcome. He also says not to add salt too early or it will make things runny.
I have done eggs his way and it comes out vastly different than just leaving it on the burner on low.
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