{"id":44453,"date":"2015-10-23T11:15:24","date_gmt":"2015-10-23T15:15:24","guid":{"rendered":"http:\/\/dailyburn.com\/life\/?p=44453"},"modified":"2016-08-05T12:46:00","modified_gmt":"2016-08-05T16:46:00","slug":"how-to-make-scrambled-eggs-more-amazing","status":"publish","type":"post","link":"https:\/\/dailyburn.com\/life\/health\/how-to-make-scrambled-eggs-more-amazing\/","title":{"rendered":"13 Ways to Pimp Your Scrambled Eggs"},"content":{"rendered":"
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Photo: Pond5<\/a><\/figcaption><\/figure>\n

Scrambled eggs: Breakfast of the gods, or just plain old boring? Packed with protein, antioxidants<\/a> and vitamin D<\/a>, there\u2019s no question that eggs make for a filling and energizing<\/a> meal.<\/p>\n

Yet, despite all they have to offer, even the most devoted health nut can get sick of the same \u2018ol scramble<\/a> day after day. That\u2019s where these sneaky cooking techniques and delectable add-ins we\u2019ve gathered come into play.<\/p>\n

Think of these ideas as a choose-your-own-adventure guide \u2014 experiment with one, five, or all 13, and challenge yourself to try new ingredients and preparations on a regular basis. Look out, oatmeal<\/a> \u2014breakfast just got a whole lot more interesting.<\/p>\n

RELATED:<\/strong> Egg Whites vs. Whole Eggs: Which Are Healthier?<\/a><\/p>\n

How to Make Scrambled Eggs\u00a0Even More Amazing<\/strong><\/h3>\n

1. Crack the eggs in a separate bowl<\/strong>. Sorry, lazy chefs \u2014 dropping eggs right into a pan is a surefire way to end up with a streaky, lumpy mess. Instead, <\/span>crack the eggs into a bowl<\/a> and stir them thoroughly with a fork, or whisk them until the whites and yolks have fully combined. Then they\u2019re ready to add to the pan.<\/span><\/p>\n

2. Skip the milk<\/strong>. This may blow your mind, but adding milk, cream or water to eggs before scrambling them is a common mistake that results in <\/span>an inconsistent texture<\/a>. Nix these additions and simply warm a pat of butter or coconut oil in the pan before adding the whisked eggs.<\/span><\/p>\n

RELATED:<\/strong> 7 High-Protein Breakfast Hacks (No Stove Required)<\/a><\/p>\n

“Guarantee that eggs stay fluffy and moist by <\/span>cooking them in the oven.”<\/p><\/blockquote>\n

3. Salt smarter<\/strong>. Conventional wisdom about when to salt your eggs is mixed at best. Yet, in his new book <\/span>The Food Lab<\/em>, author J. Kenji L\u00f3pez-Alt says his blind taste-test experiments prove you should salt 15 minutes <\/span>before <\/em>you cook your eggs. The salt prevents the protein molecules in the eggs from binding, yielding a softer scramble. (For more hacks from <\/span>The Food Lab, <\/em>click here<\/a>.)<\/span><\/p>\n

4. Choose the right pan<\/strong>. Using a pan that\u2019s too large or too small can throw off the eggs\u2019 consistency. A good rule of thumb<\/a> is that an 8-inch pan works well for two eggs. No matter its size, let the pan warm up for a bit before adding eggs.<\/p>\n

RELATED:<\/strong> 12 Brilliant Meal Prep Ideas to Free Up Your Time<\/a><\/p>\n

5. Use low heat<\/strong>. Even when you\u2019re ravenous, it\u2019s worth taking the time to <\/span>cook eggs slowly<\/a> (that means no turning up the flame to \u2018high\u2019). This will help them stay soft and fluffy instead of turning brown or overcooked.<\/span><\/p>\n

6. Don\u2019t stop stirring<\/strong>. Pans tend to be hotter around the edge, so use the spatula to <\/span>push the cooked bits of egg toward the center<\/a> of the pan. The runny, uncooked bits will stream back<\/a> out toward the edges; continue this motion until the cooked eggs are all collected in the center. Keep stirring the eggs in the center so they cook evenly and don\u2019t form large chunks (unless large chunks are your bag \u2014 in which case, stir less often).<\/span><\/p>\n

RELATED:<\/strong> 8 Quick and Easy Egg Sandwich Recipes<\/a><\/p>\n

7. Turn off the heat before they\u2019re done<\/strong>. Even after you remove the pan from heat, eggs will continue to cook (the fancy term for this is \u201ccarryover cooking\u201d). <\/span>Switch off your burner<\/a> when the eggs look wet but not runny, and let them sit in the pan for another minute or two. Then plate and serve.<\/span><\/p>\n

8. Try the microwave<\/strong>. Pressed for time? Make <\/span>microwaved scrambled eggs<\/a> in under three minutes (just don\u2019t tell Alton Brown). All you have to do is stir them every 45 seconds until they\u2019re cooked!<\/span><\/p>\n

RELATED:<\/strong> 20 Low-Calorie Snacks You\u2019ll Want to Eat Every Day (Under 200 Cals!)
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