Alton Brown's Secret To Better Scrambled Eggs Isn't What You Think

The internet loves eggs — whether it's how to cook the fluffiest scramble, how to expertly fold a pepper and onion omelette, or how to flawlessly poach an egg for a Benedict-inspired breakfast, the internet just. Loves. Eggs.

That being said, there are a whole lot of tips out there, ranging from professional chefs' preferred ingredient lists to secret stovetop methods (the kind that only a stereotypical dad who cooks Sunday breakfast for the kids might know). That's not to say they're bad tips — we're particularly fond of frying up a few eggs in leftover bacon grease (or using seltzer water if you're vegan) — but there's more to a good batch of eggs than what they're cooked in and with.

While everyone online is full of opinions on how to make the eggs, chef Alton Brown is approaching the breakfast corner of the internet from a new angle: He's schooling us on how to serve said eggs instead.

Brown's scrambled egg secret isn't in the ingredient list — it's in how you serve them

Alton Brown shared his favorite scrambled egg tip in an interview with Food Network. Instead of letting your eggs cook to completion in the pan, he recommends taking them off the stove one minute before they're done and plate them on a warmed dish. Since eggs cook quickly, they'll finish up on the heat of the plate, making them the ideal consistency and fluffiest possible texture at the first bite.

The most crucial step here is preheating where you'll be serving the eggs, Brown explained to Food Network, since "cold plates suck the heat right out of food." You can toss the plate in the oven on low (if it's safe to do so), submerge a pile of them in some hot water. Or, as The Spruce Eats notes, you can even stick the dish in the microwave for a minute or two (we're personally on board with this one).

All that matters is keeping the heat on the plate, so that the eggs don't cool down and dry out immediately after leaving the pan. Otherwise, by the time your toast is perfectly crisped and your glass of orange juice is poured, you're going to be stuck with a cold, sad scramble — no matter how many fancy ingredients the internet told you to use.