Sunday-morning breakfasts were a hallmark of my childhood. I'd wake up to the floating aromas of bread toasting and the bacon sizzling on the griddle. My favorite part, however, was always the eggs.

When a steak starts cooking, it's the fat that speaks first, sizzling as those streaks of intramuscular fat begin to soften and melt, releasing flavor compounds and lubricating the fibers around them.

Scrambled eggs have long been a quintessential American breakfast food. And while they are pretty easy to whip up in the comfort of your own kitchen, they also require a certain finesse to truly ...