For Great Scrambled Eggs, Slide Your Pan On And Off The Heat

On this episode of The Scrambled Eggs Show!, we turn to a Chicago chef who's been making waves around town for his fluffy, buttery biscuits: Zeeshan Shah, known as The Biscuit Man. We figured a guy who's proficient at brunch would be the ideal guide to great scrambled eggs. The takeaway from Shah's lesson: You should spend as much time cooking your scrambled eggs off the stove as you do on. It's really using your instincts to gauge whether the pan is too hot or not. When in doubt: Move it off the burner to regulate the heat. Because once you overcook your eggs, you can't go back the other way.