You’ve been doing it all wrong. After seeing this, I’m never cooking scrambled eggs any other way

Scrambled eggs, a beloved breakfast classic, are renowned for their simplicity and delightful taste. While the traditional method involves a skillet and some butter or oil, a novel approach utilizing pure boiling water has emerged, promising eggs that are creamy, fluffy, and cooked to perfection. In this innovative recipe, we will guide you through the steps of creating scrambled eggs with boiling water, highlighting the method’s unique advantages. Get ready to revolutionize your breakfast routine with this simple yet remarkable technique.

Ingredients:

Instructions:

1. Boil Water: Fill a saucepan with water and bring it to a boil over medium-high heat.
2. Prepare Your Eggs: Crack the eggs into a bowl, add salt and pepper to taste.
3. Whisk the Eggs: Beat the eggs until the yolks and whites are fully combined.
4. Lower the Heat: Reduce the heat to a gentle simmer once the water reaches a rolling boil.
5. Pour in the Eggs: Carefully lower the bowl with the beaten eggs into the simmering water.
6. Scramble the Eggs: Gently stir the eggs continuously for about 2-3 minutes until they reach your desired level of doneness.
7. Serve Immediately: Use a slotted spoon to lift the scrambled eggs out of the water onto a plate. Top with your favorite toppings and serve hot.

Pros of Cooking Scrambled Eggs with Boiling Water

• Creaminess: Boiling water produces exceptionally creamy and soft eggs due to gentle steam cooking.
• Consistency: Ensures even cooking throughout the eggs.
• Less Fat: Requires little to no added fat, making it a healthier option.
• Faster Prep: Boiling water heats quicker than a pan, ideal for busy mornings.
• Easy Cleanup: Requires only washing the bowl and utensils used for preparation.