1.The Hack:Seltzer water is the secret ingredient for fluffier scrambled eggs.
- Beat two eggs with two tablespoons seltzer water, a dash of salt, and a dash of pepper.
- Scramble as usual.
This worked shockingly well. They fluffed up nicely and somehow tasted super creamy, even though there was no cream involved in the making of these eggs. I was so impressed, I’ll probably never again make scrambled eggs without seltzer. One of our testers said this tasted like “eating a cloud,” and I’m inclined to agree.
Does It Work? Definitely!
2. The Hack: Orange juice is the secret ingredient for more flavorful scrambled eggs.
- Beat two eggs with one tablespoon OJ, a dash of salt, and a dash of pepper.
- Scramble as usual.
I’m going to be very upfront with you: I do not think scrambled eggs are meant to be sweet, so I was doomed to hate this “hack” from the get-go. But I wasn’t the only one who thought these were gross—everyone who tried them was unimpressed. Maybe I didn’t do it right, because there are tons of people out there touting the effectiveness of this secret ingredient. I guess you should try it if you want your eggs to taste like sherbet? It wasn’t for me, but you do you.
Does It Work? If you like your eggs sweet, go for it. Everyone else, stay far, far away.
3.The Hack: Microwaved scrambled eggs taste great and save time.
- Beat two eggs with two tablespoons milk, a dash of salt, and a dash of pepper.
- Pour the mixture into a mug and microwave on high for 45 seconds. Stir.
- Microwave for 45 more seconds.
The microwaved eggs actually looked a lot better than I thought they would—I was definitely impressed with the fluff. Sadly, they were a bit rubbery for most of us. Not terrible, but not great.
Does It Work? Kind of. Although these eggs are rubbery, the microwave does save a lot of time. Also, this hack could be a lifesaver for students living in dorms.
4. The Hack: Oven-baked scrambled eggs taste great and are good for crowds.
- Beat six eggs with ¼ cup milk, a dash of salt, and a dash of pepper.
- Poured the mixture into a 9×2 baking dish and baked at 350 degrees for 7 minutes.
- Remove the eggs. Stir.
- Bake for 10 more minutes.
A hassle? Yes. Revolutionary? No. Tasty? Sure.
Does It Work? Kind of. This takes a while and is more trouble than it’s worth if you’re feeding just a few people. But, if you’re serving a crowd, this is probably the way to go.
5. The Hack: Make the fluffiest scrambled eggs of your life by boiling them.
- Beat two eggs in a bowl.
- Spin a fork in a pot of boiling water to create a whirlpool effect
- Drop the eggs into the spinning water.
- Wait about 30 seconds, then used a strainer to remove the eggs.
- Add a dash of salt and a dash of pepper to the cooked eggs.’
Confession: I was absolutely terrified of this method. The idea is similar to poaching—another egg-cooking technique that gives me the heebie jeebies.
I was certain that this would result in a (literal) hot mess. But you know what? I was wrong. It was way easier than I expected, and the resulting eggs were damn good. I probably won’t be boiling scrambled eggs on a regular basis, but it’s a cool trick to know.
Does It Work? Bizarrely, yes.