It's easy to make scrambled eggs, but they aren't always correct. If they're cooked over heat that's too high, they can be rubbery, but they can also be goopy.
I like scrambled eggs that are light yellow and fluffy with no rubbery or dry texture, but my favorite way to make them is by boiling water.
I was a bit hesitant when I saw this egg-cooking hack online. I was converted after trying it.
The process begins when I bring a pot of salted water to a boil.
It's time to build a whirlpool. The water is swirling. I put a lid on the eggs while the water is still circling the pot.
I put a glass lid on the pot so I can watch as the eggs turn stringy.
I thought it was interesting to watch them cook this way, but I didn't like the idea of eating long strands of eggs.
I use a strainer to get the eggs out of the water.
I might have to add some water to the eggs, but otherwise they are light and fluffy.
Adding butter, salt, and pepper to the eggs is something I like to do. They don't make the bread soggy and are creamy.
The eggs come out quickly and are easy to clean up. There is no need to remove scrambled eggs from a pan.
I like to spray mine down after I use it to prevent the eggs from sticking, instead of cleaning up a pan that held mostly water and a strainer.
Is there a better way to cook eggs and wash dishes? The whirlpool trick will be used to cook my scrambled eggs.
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