If you're looking for different ways to cook
creamy and light eggs — including a few that don't even require additional ingredients
— here are some of the best scrambled egg hacks. You might just discover your new favorite
scrambled egg technique — and your taste buds will definitely thank you. Who would think to cook eggs in boiling water
for a breakfast scramble? Chef Daniel Patterson, that's who. Patterson broke all the rules when he threw
out his nonstick skillet for a saucepan. According to Bloomberg, the "eureka" moment
came when he realized that eggs are poached in water all the time. So, why not scramble them in water, too? Here's how it works: You stir about four inches
of boiling water to create a whirlpool. Then you pour in your whisked eggs, cover
the pan with a lid, and count to 20. When you uncover the pot, the eggs will be
floating on the surface of the water. From here, you can pour them out into a strainer,
shaking off any excess water, and season them with salt and pepper. They don't taste watered down or weird; just
light, fluffy, and delicious. Adding milk to your eggs makes them rich and
creamy, and plain old water will lighten them up. But if you really want to say goodbye to dense
eggs forever, add a splash of seltzer water. According to The Kitchn, adding one tablespoon
for every two eggs is all you need to create a light and airy scramble. The bubbles in the water will expand when
the eggs hit the hot skillet, creating pockets of air that give the eggs the perfect amount
of lift. It doesn't have to be a fancy sparkling water,
and you'll probably want to skip all the popular flavored versions. You could also use club soda, but it does
have added minerals that may affect the flavor of the eggs. It sounds hard to believe, but eggs cooked
in the microwave may actually turn out better than the ones you cook on the stovetop, according
to Epicurious. Just grease a microwave-safe bowl or a coffee
cup and crack an egg or two into it. Add a tablespoon of milk or water, then whisk
them vigorously like you would if they were going into a hot pan. Cook the eggs in the microwave for 30-second
intervals, stirring after each session, until the eggs are cooked to your liking. It's as easy as that. The eggs taste surprisingly delicious, and
they're almost fluffier than stovetop eggs. "I like livin' with Mom." She makes great eggs!" This method is perfect for single-serving
eggs, and it's a great option for creating a grab-and-go breakfast on busy mornings. It works pretty well for up to four eggs,
but that's about the limit, so don't choose this hack if you're cooking for a crowd. When Food Network tweeted a video of Martha
Stewart's unique egg scrambling technique, fans were enthralled. Instead of pouring the eggs into a skillet,
she used the steam wand of a cappuccino machine to cook them — you know, the piece that's
usually used to steam milk for your coffee drinks. She placed it directly into the raw eggs,
turned it on, and it steamed the eggs in a matter of seconds. It sounds weird, but it makes sense. Steam is just hot water vapor, and it cooks
the eggs more gently than boiling water, resulting in tender, creamy eggs. Martha's addition of butter didn't hurt, either
— it added a super rich flavor. Sounds like we've all been using our coffee
maker wrong this whole time! "It is a conversation piece in your kitchen,
too. Scrambled eggs a la cappuccino machine." The best scrambled eggs not only have a light
and fluffy texture, but they're also super soft with an unforgettably creamy flavor. The easiest way to ensure your eggs turn out
that way isn't with thin ingredients like water or milk, but rather with something that's
thick and creamy on its own: sour cream. According to The Kitchn, a spoonful of sour
cream will really enhance the texture of your eggs while adding a slightly tangy flavor
that's pretty close to irresistible. The key to this technique is all in the timing. Instead of scrambling the sour cream into
the eggs after you crack them, it's best to wait until they're almost ready to serve. Crack the eggs into a bowl and whisk them
like normal. Add the eggs to a hot pan and gently pull
the egg towards the middle of the pan, lifting and pulling the egg to form large curds. When the eggs are mostly set but still a little
runny, fold in one heaping teaspoon of sour cream per egg. If you don't have sour cream on hand, you
can also use Greek yogurt for a similar effect. Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite
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