Eggs and butter. That's all you need for truly amazing scrambled eggs. Unfortunately, eggs and butter are also the key ingredients in really bad scrambled eggs, the rubbery, flavorless kind you find too often in diners and restaurants. The fact is, your eggs will always live and die by how they're handled on the stovetop. Cook them too long and you extract the moisture and, with it, the flavor. But if you cook them gently and slowly, over low heat, you'll have the best eggs you've ever tasted. Crack them directly into the pan and, instead of scrambling them, slowly push them about with a rubber spatula. The whites stay white, the yolks a rich yellow. After a few minutes, you have scrambled eggs that are deeply flavored and wonderfully soft. It's that simple, and they are that good.
• 2 tablespoons butter
• 6 eggs
• Salt and pepper
1. In a nonstick pan over low heat, melt the butter. Then crack the eggs directly into the pan. Let them sit for about
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Eggs and butter. That's all you need for truly amazing scrambled eggs. Unfortunately, eggs and butter are also the key ingredients in really bad scrambled eggs, the rubbery, flavorless kind you find too often in diners and restaurants. The fact is, your eggs will always live and die by how they're handled on the stovetop. Cook them too long and you extract the moisture and, with it, the flavor. But if you cook them gently and slowly, over low heat, you'll have the best eggs you've ever tasted. Crack them directly into the pan and, instead of scrambling them, slowly push them about with a rubber spatula. The whites stay white, the yolks a rich yellow. After a few minutes, you have scrambled eggs that are deeply flavored and wonderfully soft. It's that simple, and they are that good.Read More »from How to Cook Perfect Scrambled Eggs
By Oliver Strand, GQRead More »from Get the most from your butcher
The first time I went to a butcher was in college. I wish I could say it was my idea, but the inspiration belonged to my roommate, Robert, a sophomore from Burbank, California, who was trying to transform himself into a sophisticate who knew the best vintages of the past ten Bordeaux and Napa harvests. (He memorized the cheat sheet in Wine Spectator.) Robert decided that we would invite friends over for a steak dinner and that we would, in his words, serve the finest beef known to mankind.
Now, this was fifteen years ago, long before the current fascination with meatmen-butchers weren't photogenic dudes with tattoos, they were middle-aged guys with missing fingers. Our neighborhood butcher shop was busy and reassuringly spotless; the tile floor sprinkled with sawdust. It was only when our number was called that I realized Robert didn't have a plan. The butcher asked what we wanted, and Robert calmly stepped behind me and gave me a little push.
I didn't know what
By Will Welch, GQ
It's a trend we've been seeing on the arms of Italian, French, and American editors loitering outside fashion shows for a few seasons now: a stack of mix-and-match bracelets in an unfussy array of colors and materials. Well, the look's not only for insiders anymore-wearing bracelets just went pop. "Kanye bought a bunch of our bracelets at Fred Segal before Coachella," says Ben Burkman of Burkman Bros. "We sold out of them, but don't worry. We had more made." Some call them "friendship bracelets" as a nod to teenage summers spent at sleepaway camp; we prefer to think of them as an easy way to co-opt some of the swagger of rock stars and swashbuckling seafarers. Doesn't matter if you're into $300 designer pieces or you just steal your girl's hairbands-the key is to pile them up until you've lost count and wear them till they fall off.Read More »from How to Pull Off That Wristband Thing
By Julianne Smolinski, GQRead More »from Don't Be The Worst: The Fight Against Whimsy
In the past year, I've learned to avoid men who want to take women out for baked goods.
To most women, this doesn't say, "Wow, this is the kind of guy I want to let kiss frosting out of my bangs." This says other things. Like, "This guy probably has one of those bracelets that will alert his parole officer if he drinks," or, "I need to change my Google image results to look less like somebody who can be lured out of the house by pastry like some kind of Brothers Grimm orphan."
Or worse yet: "This is one of those whimsy guys."
Fellows, I beseech you: No more whimsy.
Before I go any further, let me say that sometimes whimsy is great. I like a taxidermied armadillo holding a beer can as much as the next girl, and I think that turning a bunch of old Airstreams into a pricey motel is an important step in taking some of the stigma out of trailer living. But I would like to suggest that we take a scented panda eraser to whimsy in the realm of adult, grown-up
By Gavin McInnes, GQRead More »from What I Gave Up to Be a Dad
The most beautiful word in the English language may be "Daddy" and the first time you hear your kids say it, your heart explodes. You know what else explodes? Your life-it's blown to smithereens. Especially if you have the party-real-hard habits former Vice co-founder and current Street Boners blogger Gavin McInnes had. He's given up about a hundred things to be a father. Here's a few.
Related: Tina Fey Talks Parenthood, Breast Pumps, and the Tyranny of the Blonde
Women complain about being invisible after 35 but they are not exactly drinking down gallons of old guys with their eyes. If you ogle women at dad age, you get a "You're kidding, right?" look from them and if you're with your kids the look becomes, "Die!"
No Female Friends
"Bye honey, I'm going camping with Lesley for a few days." Yeah right. Every female friend you had in your single days was either someone you wanted to get with or someone you wanted to help you get with someone else.
By Mark Kirby, GQRead More »from How to Brew the Best Iced Coffee At Home
No one seems to understand why iced coffee costs so much more than the regular stuff. Sure, some theories exist: that it's more labor-intensive, that plastic cups are more expensive than paper ones. But on an unseasonably warm spring day recently-when people were lined up out the door of the Starbucks across from my office, waiting to buy iced coffees that cost 30 percent more than hot ones-another idea occurred to me. Namely, that coffee chains and convenience stores had converged on a simple truth: Like flip-flops and sundresses, iced coffee is one of the undeniable pleasures of summer. And regardless of how high the price, people will just pay more for it.
See also: 10 Secrets of a Lower-Calorie Lifestyle
Well, coffee barons, your days of ripping us off are officially over. Making iced coffee from scratch requires less effort than brewing it hot, and if you do it right, you'll produce a smoother, richer, less bitter concoction than anything you'll find in