The Scrambled Egg Tip You Never Knew You Needed

I was scrolling through TikTok the other day and stumbled across a new-to-me scrambled egg technique. At first, I thought, Do we really need a new and possibly more complicated method for a food that is known for its simplicity? However, the method I’m sharing with you today couldn’t be quicker, easier, more straightforward, or more satisfying. 

I make a lot of scrambled eggs, and was fairly certain that my very traditional method was just fine—maybe even great. However, the video’s author asserted that scrambling the egg whites before the yolks changed his life. With a proclamation like that, I knew I had to put my skepticism aside and give it a try. After watching several more TikTok tutorials, I went straight to the fridge and pulled out my two prettiest eggs. 

How This Method Works

Directions:

1. Begin by cracking two eggs into a buttered pan set over medium-high heat. 
2. Gently separate the whites from the yolks and scramble them with a spatula.
3. Break the yolks and fold them into the whites during the last few seconds of cooking. 

As I moved my spatula around the pan, I was immediately struck by the genius of the method: Leaving the yolks whole at the start of the process and concentrating solely on the whites dramatically decreases the possibility of weird, snotty, undercooked bits. It also allows the yolk to become a rich sauce for the scrambled whites. It’s a quicker, easier way to enjoy a buttery, runny yolk that is typically only achieved with poaching or boiling.

The results were fantastic, flavorful, and downright luxurious. I love the ease of simply cracking eggs into a hot pan without any whisking or fussing over them at the outset. I also love being able to enjoy a runny yolk without standing over a pot of boiling water for 20 minutes or turning on the oven. 

Tips and Tricks

I do have a few notes, though. I found it a little difficult to separate the whites from the yolks once they were in the hot pan. It made me think that a simpler way to achieve this result would be to separate the eggs before cooking them, scrambling the whites first and stirring in the yolks at the end.

I also like to add a little cream to my scrambled eggs, seasoning with salt and pepper before they go into the pan. Next time, I might add a splash of half and half, salt and pepper to my separated and whisked egg whites, and then fold through the yolks at the end. What do you think about this technique? Have you tried it? We’d love to hear your thoughts.