11 Scrambled Egg Hacks to Transform Your Breakfast Routine

If you ever make a recipe that calls for egg whites but no yolks, don't throw them out! Use the yolks next time you scramble eggs for added flavor and richness.

With your left hand, shake the pan (vigorously pull it toward and away from you about a few inches). Simultaneously, use a rubber spatula to scrape the eggs, which begin to coagulate at the bottom and sides of the pan.

If you need a visual of this, check out Jacques Pépin at 3:19.

The best fat to use when scrambling eggs is clarified butter (or ghee), rather than regular butter or olive oil. It's best for high-heat cooking, and regular butter burns really easily and can negatively affect the taste of your eggs.

Poached or scrambled? How about a combination of both? Food 52 figured out how to make poached scrambled eggs, and the result is pretty incredible. There's no fat involved since you cook them in water just like poached eggs, but the whisked eggs keep their scrambled consistency thanks to the ingenious technique.

The trick to getting these creamy scrambled eggs in 15 seconds is . . . cornstarch.