Add leftover egg yolks to your scrambled eggs.

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.

Whisk with one hand and shake the pan vigorously with the other.

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 [5].

Add orange juice.

Yep, really. We'll go ahead and tell you the secret ingredient in these secret-ingredient scrambled eggs [6] is a dash of orange juice, and it makes such a difference. The slight amount of sweetness and tanginess adds a whole new layer of flavor.

Scramble eggs like a chef.

How do you achieve evenly cooked, custardy scrambled eggs [7]? Professionally trained chefs keep the heat at medium. They use one hand to slightly shake the pan in a circular motion. Simultaneously, the other hand (holding a spatula) stirs the eggs continuously in the opposite direction until the eggs set.

Scramble eggs in the microwave.

Sounds gross, but it works. You can microwave an omelet [8] in one minute.

Use clarified butter.

The best fat to use when scrambling eggs [9] 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.

Turn an egg wash into scrambled eggs.

Egg wash [10] has a myriad of baking uses, but usually you only need about a tablespoon's worth. Instead of tossing it out, whisk in extra eggs, a splash of cream, and a pinch of salt; then scramble it up for breakfast.

Cook them low and slow, in a pot, and mostly off the heat.

That's the secret in Gordon Ramsay's scrambled eggs recipe [11], and the result is unlike anything you've had before. If you're into supercreamy (no cream involved) scrambled eggs, you'll never make them another way again.

Poach scrambled eggs.

Poached or scrambled? How about a combination of both? Food 52 figured out how to make poached scrambled eggs [12], 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.

Get custard-like scrambled eggs.

Just a touch of heavy cream makes a world of difference in scrambled eggs. Add a tablespoon, and you'll get soft, custard-like eggs [13].

Get soft eggs without doing the low-and-slow method.

The trick to getting these creamy scrambled eggs in 15 seconds [14] is . . . cornstarch.