The more you prep, the more you can sit back and relax when it’s time to actually cook. Chop up your ingredients, measure out your spices, and set yourself up for success and save time later.
For example, most restaurants strain scrambled eggs the day before, then pour out individual portions to cook.
You can do something similar if you’re having people over for brunch — crack your eggs in a container with a tight-fitting lid, mix them up, and keep them in a very cold fridge until you’re ready to cook them.
Plus, ingredients like scallions and greens can be washed, sliced, and wrapped in paper towels or kept in an ice bath until ready to use.
