Here’s How to Use The ‘Whirlpool’ Method to Make the Perfect Plate of Scrambled Eggs

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Regardless of how you may think you like your eggs, the way you ask for them to be made is about to change for the foreseeable future. 

While it may be hard to re-imagine the simple process of cracking an egg over a hot pan or beating them first with a whisk, the whirlpool method changes the way eggs are delivered from the stove to your plate.

So forget the omelette, sunny side up, poached, or over easy eggs because scrambled egg yolk and egg whites are all you’ll be needing; plus a pot of water.

Thanks to an online egg experiment created by Coi chef Daniel Patterson who found the hack to a perfect plate of eggs, the whirlpool method whips up eggs fluffier than a stack of pancakes.

To start, grab a pot of salted water and bring to a boil.

As soon as you notice the water boiling, crack a few eggs into a bowl and whisk well; after whisking the yolk, stir the water clockwise until it’s swirling like a whirlpool.

While the water continues to circle, pour the eggs into the pot and place a lid over immediately, and after about 20 seconds carefully lift the whirlpool eggs out of the water and place onto a separate plate.

Blot with a paper towel for any access water and you’ll soon find all of the characteristics you want in a simple plate of eggs featuring a light, airy, and most importantly a fluffy scrambled breakfast!

Not to mention the scrubbing and cleanup is at minimal too.

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