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8 Ways to Make Better Scrambled EggsScrambled eggs, as a concept, are very straightforward, but there are endless ways you can tweak them to manipulate their flavor and consistency. I do not claim to know them all (I just said, they are endless), but I do have a few favorites I turn to time and again—for both fluffy and creamy scrambles—and I’d love to share them with you now. © Illustration: Vicky Leta
Add last nights leftovers to your scrambled eggs
Not sure what to do with your leftovers from last night’s dinner? You certainly don’t want them to go to waste, but a repeat dinner two nights in a row doesn’t sound like the best idea, either.
Luckily, most leftovers taste amazing when added to your scrambled eggs the next morning. From day-old roasted veggies and cooked chicken to that last cup of chili or the weekend pot roast, there is arguably no easier way to use up leftover food than by throwing it all into your infinitely forgiving egg scramble. Since your cooked meals have already been well-seasoned with plenty of time to meld flavors, incorporating them into eggs means you get to enjoy an insta-meal loaded with goodness and skip the hard work. If this sounds too good to be true, just give it a try. You’ll be wasting less food and eating better breakfasts in no time.
If youre not boiling your scrambled eggs, you may be making them wrongShutterstock
Okay, this method is weird, and it seems all kinds of wrong. We’ve all heard of cooking eggs in boiling water for dishes like egg drop soup or cracking an egg into ramen to fancy it up. But who would think to cook them in water for a breakfast scramble? Michelin-starred chef Daniel Patterson, that’s who. Patterson broke all the rules when he threw out his nonstick skillet for a saucepan. According to Bloomberg, the “eureka” moment came when he realized that eggs are poached in water all the time. So, why not scramble them in water, too?
Here’s how it works: Start by bringing four inches of water to a boil over medium heat. In a large bowl, beat two to four eggs until they’re well blended, whisking for at least 30 seconds to incorporate as much air into the mixture as possible. Then, get ready for the magic to happen as you stir the water to create a whirlpool. Pour in the eggs, cover the pan with a lid, and count to 20. When you uncover the pot, the eggs will be floating on the surface of the water. From here, you can pour them out into a strainer, shaking off any excess water, and season them with salt and pepper. They don’t taste watered down or weird at all; just light, fluffy, and delicious.
Cornstarch creamy Scrambled Eggs [ edit
Ingredients [ edit
- 3 large eggs
- 3 tablespoons unsalted butter
- 1.½ tablespoons whole milk
- 1.¾ teaspoons cornstarch or potato starch
Procedure [ edit
- In a separate cup, whisk together the milk and cornstarch until it is free of lumps.
- Add the milk cornstarch mixture to your eggs, and beat until smooth. +Season with salt.
- Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns.
- Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up…about 3 seconds… 1, 2, 3 …Then remove the skillet from the heat. (yes, remove!)
- After removing the skillet from the heat, start stirring the eggs, making 1 full circle per second… 1, 2, 3, …9, 10, 11, … (If you use a mini skillet instead of a large one, it may need a few more seconds).
- After 11 to 12 seconds, the eggs will have absorbed all the butter but remain partially undercooked. This is when you transfer them onto a plate. Do not wait until they look fully cooked! (+5 seconds more for every +3 extra eggs you’re scrambling, but I would not make more than 6 at once!)
- Season with black pepper to taste and serve.