A Drop Of Lemon In Your Scrambled Eggs

One of my favorite tips from Samin Nosrat’s Salt Fat Acid Heat. The acid from a few drops of lemon helps the protein in the eggs congeal and the result is wonderfully fluffy scrambled eggs that don’t fall apart.

Basic recipe: Scramble two eggs with salt, meanwhile place your fat in a pan over medium/low heat. Then, add your scrambled eggs to the pan and reach for a lemon (in a pinch I’ve used lime). Squeeze a couple drops of acid, and then use that spatula to flip-flop ‘em all around till you’re ready to serve.