You've probably seen that magical moment on cooking shows: the chef holds the egg in one hand, taps the edge of the bowl and ploc! The shell cracks open into two perfect halves, without a single piece ...

A bit of salt, fat, and finesse is all it takes. For soft, rich scrambled eggs, whisk thoroughly, salt early, add dairy, and stir slowly over low heat—removing from heat just before they’re done. I ...