Your scrambled egg game just got better, and there’s only the smallest chance you’re going to go back to your old ways.
I don’t watch a lot of food-focused television programming — because I like to spend my TV time on Star Trek — but our video producer Joel Kahn does, and he will often pass along little tips and tricks he picks up there that he thinks might interest me. Recently, he shared a scrambled egg hack I had not thought to try before.
I was watching Top Chef Canada this weekend (don’t ask), and one cheftestant was making scrambled eggs. Instead of beating the raw eggs with a fork, she shook them in a plastic container like a salad dressing.
As you know, shaking is my favourite way to emulsify a dressing. It’s quick, it’s easy, it’s less messy than whisking and the dressing stays emulsified. It also feels like light physical activity — kind of like using a Shake Weight (remember those?).
Joel actually sent this to me weeks ago, and I fully planned to try it, but I got distracted by something shiny and forgot. But yesterday I had a hankering for scrambled eggs, so I cracked three into a pint-sized plastic container, screwed the lid on (my Ziploc container lids do indeed screw on, which is nice), and shook shook shook for about 10 seconds.
My dears, these were the most uniformly yellow scrambled eggs I’ve ever seen! I put the lid back and shook for another 10 seconds, and they became frothy (but still uniform) scrambled eggs. Similar results can be achieved with a fork, but it takes a lot longer, is a bit messier (depending on your whisking style), and never quite gets rid of all those whitish streaks. Also, using a fork simply isn’t as fun as shaking the eggs around.
Once my eggs were properly shook, I cooked them in a pan with a little butter over medium-high heat, swooping them around with my spatula until I had a fluffy, tender pile of eggs that were uniform in colour but, more importantly, delicious.
This article has been updated since its original publication.