Scrambled Eggs in a Jar Are Better
I don’t watch a lot of food TV because I enjoy spending time on TV in Star Trek, but our video producer Joel Kahn does it, and he often gives little tips and tricks that he learns there . thinks it might interest me. He recently shared a scrambled eggs hack that I hadn’t thought of before:
I was looking at Top Chef Canada this weekend (don’t ask) and one chef was making scrambled eggs. Instead of beating raw eggs with a fork, she would shake them in a plastic container like a salad dressing.
To learn more about eggs, watch the video below:
As you know, shaking is my favorite way to emulsify a dressing . It’s quick, easy, less messy than whipping, and the sauce remains emulsified. It’s also like light physical activity – likeusing a kettlebell (remember?).
Joel sent this to me a few weeks ago and I totally planned to give it a try but got distracted by something shiny and forgot. But yesterday I had a passion for scrambled eggs, so I cracked three pieces into a pint-sized plastic container, screwed on the lid (Ziploc container lids do screw on, which is nice) and shake, shake, shake for about 10 seconds.
My dears, this was the yellowest scrambled eggs I have ever seen! I closed the lid and shook for another 10 seconds and they became frothy (but still smooth) scrambled eggs. Similar results can be achieved with a fork, but it takes a lot longer, is a little dirtier (depending on your whipping style), and never completely gets rid of all those whitish streaks. Plus, using a fork isn’t as fun as shaking eggs. Once my eggs were properly shaken, I cooked them in a skillet with a little oil over medium to high heat, fanning them with a spatula until I had a fluffy, tender bunch of eggs that were uniform in color, but more importantly, were delicious. …