I cook everything in butter, or beef/bacon fat. It just tastes better. Olive oil doesn’t “go” with eggs.

Scrambled eggs are best made with room temperature eggs. It makes them easier to mix. I add salt and pepper, a little cream, and chopped parsley before I cook. The chopped parsley compliments the flavor of the eggs, and makes mixing them faster and more thorough. The cream makes them creamy. Fluffy is for omelette’s.

Fried eggs are best made from chilled eggs straight out of the refrigerator. It helps them keep their shape. I like them crispy around the edges, and “just done” sunny side up so I cook in a fairly hot pan covered with a lid. I like Crystal hot sauce on them.

Pro tip I heard from a hotel chef: to prevent fried eggs sticking to the pan. Oil or butter the pan first, and crack the eggs into it while the pan is cold. It works, but so does a non stick fry-pan…

PS – my scramble is low and slow, with milk, but just gently stirred, not whisked. Was always told you stir a scramble, whisk an omelette. Remove from heat early, while just cooked. Serve on toast. No cheese, herbs, etc required.

PPS – Watch the movie Big Night for a scene of omelette cooking. Hey how many other movies demonstrate the art of omelette cooking, eh?

For my method — we’ll call it ‘the David’ — I start by taking my medium-size skillet and spraying it down with a light coating of canola oil (I prefer the unsaturated fat of plant oils [olive oil can be used as well, but it clashes with the flavor introduced later] rather than using butter, as it is a less healthy saturated fat). I then throw the skillet over the burner, crank it up to high heat and turn the to fridge. From the refrigerator I simply grab 2 eggs and some salsa. I have developed this method using Pace salsa which works great because of both its liquid salsa part which is necessary to thin the final product because I do not use milk/cream (extra fats & a bit of laziness), and its chunky vegetable pieces that add great texture and flavor. So with the skillet still heating up, I crack open both eggs directly into the skillet, open the salsa, and pour the desired amount (my preferred amount usually equals about 1/5 of the pans total contents – just enough for some robust flavors while still leaving the main course of the meal to the eggs) directly on to the eggs. By this time the egg white has begun to take its firm characteristic along the bottom of the pan so it’s time to start turning, mixing, and flipping until the cooked to taste. I prefer the eggs still slightly moist with a hint of runnyness though your tastes may differ. Eating a bit of raw egg doesn’t bother me one bit – in fact, ‘the David’ is actually quite amazing if you prepare it along side some hash browns, cook eggs to be slightly more runny that you would if prepared alone, and when done cooking mix the egg into the hash browns and eat together seasoned with some cracked pepper.

Anyhow, there you have it: delicious, seasoned eggs in about 2 minutes flat with practically zero mess! Rinse/wipe out your pan before sitting down to eat, and you’re good to go for tomorrow morning’s breakfast and the day ahead of you!

When it comes to the perfect scrambled egg however, I suggest pulling your eggs off the heat just prior to being fully cooked (still a bit moist), as they will finish cooking from the residual heat after you plate them.