My new go-to method involves placing raw eggs in a boiling vortex of water and then straining them. The finished scrambled eggs come out super fluffy, creamy, and perfectly cooked every time.
Scrambled eggs are simple to make, but they aren't always easy to get right. They can be rubbery if they're cooked over heat that's even a skosh too high, but they can be goopy and runny with too low of a temperature.
After about 20 seconds, I use a strainer to lift the eggs out of the water and into a bowl. They no longer look stringy and are actually light and fluffy.
I like to add butter, salt, and pepper to the eggs or put them on top of toast. They're creamy.
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