Scrambling some eggs for breakfast? Be warned: They're "one of the most overcooked dishes in America," food writer Michael Ruhlman tells NPR. "We kill our eggs with heat." What we should really be doing, he says, is cooking them "very slowly over very gentle heat." That way, "the curds form," and "the rest of the egg sort of warms but doesn't fully cook and becomes a sauce for the curds. So it should be a creamy and delicious and delicate preparation." The root of the problem, he claims, is fear: Many of us "are afraid of (our) eggs." In fact, "I've never gotten sick from an egg—that I know of."