Is your idea of a delicious breakfast a plate of fluffy scrambled eggs with a side of toast? You probably grab the non-stick pan and a pat of butter and aim to keep the eggs over a low and even flame. But sometimes small bits of the eggs can get overcooked and browned, which can lead to an annoying clean-up process involving scraping eggs from the bottom of your pan.
Chef Daniel Patterson says we need to change the way we make scrambled eggs. This hack, which uses a swirling whirlpool of boiling water, makes fluffy scrambled eggs super fast. Plus, clean up is a breeze.
Sound familiar? It’s the same method used to make poached eggs. Here’s how to use it for making scrambled eggs, instead:
Make the Fluffiest Scrambled Eggs
- Boil water. Bring four inches of water in a saucepan to a simmer over medium heat. Add a few large pinches of salt to the boiling water.
- Prepare beaten eggs and pour into the boiling water. Beat four eggs in a bowl. Stir the water with a spoon to create a whirlpool in the pan, and then pour in the beaten eggs. Cover and let cook for 30 seconds. Remove the lid and the eggs will be floating on the surface of the cooking water.
- Remove eggs and drain. Lift the cooked eggs from the water with a slotted spoon and allow to drain. We find placing the scrambled eggs in a strainer and gently blotting with a paper towel absorbs any excess water. Place on a plate and add butter, shredded cheese, and/or some chopped fresh chives.
How It Works
Believe it or not, this method works! The hot water gently heats the eggs, causing the air bubbles in the eggs to expand and creating that fluffy texture. Plus, it’s virtually impossible to burn or brown them, leading to perfectly tender eggs every time. Try it yourself—it may just be your new go-to method for cooking scrambled eggs.
