In an article he wrote for Fine Cooking, Chef Barry recommends using chopsticks instead of spatulas or wooden spoons to stir a skillet of scrambled eggs. Chopsticks help to break up the eggs into smaller, more delicate curds while also nudging away cooked portions away from hot areas of the pan to make room for the raw parts. On top of this, wooden chopsticks are great for nonstick pans, Chef Barry's preferred pan for cooking eggs.
For Chef Barry's other egg scrambling counsel, take a look at the full article:
• How to Make Scrambled Eggs by David Barry, Fine Cooking No. 116
Do you ever use chopsticks when cooking?
• Related: Cook's Confession: I Can't Use Chopsticks
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