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There’s more than one way to crack an egg, and even more ways to scramble it up. Using their personal favorite methods, our chefs demonstrate five different methods for achieving tender, succulent curds to help you get eggcellent results.
Scrambling an egg isn’t difficult, per se—when quickly whisked and cooked over high heat, you’ll have breakfast ready in 60 seconds or less. But achieving curds that are fluffy and creamy, rather than hard and lumpy, requires a little more technique and a bit of egg science. The chefs are not only working to level up breakfast’s most basic centerpiece, but create a “bulletproof” recipe that will give you great results every time while also giving you the wiggle room to customize and cook eggs to your own personal preference.
If you’re in a hurry and not down with dirtying lots of dishes first thing in the morning, check out chef Kyl Haselbauer’s super fast cold-start technique. If you want to look at scrambled eggs in a whole new way, you need to see chef Grant Crilly’s “reverse” method.
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