For Better Scrambled Eggs, Make Them Sunny Style
From the tiny quail to the mighty ostrich, we've been eating birds' eggs for hundreds of thousands of years, and cooking them in every fashion imaginable. Just when you thought an egg couldn't be more of a home cook's BFF, there's a way to turn a good plate of scrambled eggs into something truly great: Add a sunny-style egg yolk. We know a packet of soup mix will amp up the flavor and the best way to cook scrambled eggs to maximize their nutrition, but throwing another egg yolk into the pan gives the finished dish a richness that is unmatched.
The trick is to add the extra yolk when the scrambled eggs are just about done. While it's protected from the direct heat of the pan, the indirect heat from the eggs will ensure the yolk is cooked enough to be edible, while staying fabulously runny when cut open. Add the yolk too soon and you risk it getting mixed in with the scrambled eggs. That's not completely disastrous, because your dish will still taste a little richer, but ideally you want the full-on, runny yolk situation for maximum enjoyment.
All that being said, beware of the dangers of an undercooked yolk. Make sure to use pasteurized eggs, which have been treated to destroy salmonella, per the FDA's recommendation.
What to do with those leftover egg whites
While adding extra yolks boosts the richness (and nutrient levels) of your scrambled eggs, the next question is: What to do with all those leftover whites? If you're not throwing them into the scramble mix, you can save them in the fridge, and use them to amp up the protein in your next omelet. Many people presume this gloopy bit doesn't taste of much but it's actually where you'll find a lot of the egg flavor. Whisking one or two extras until they're super-frothy, before adding them to an egg-white or whole-egg omelet will make them so fluffy, you'll never use any other way of making them.
A whole egg wash makes home-made pastries sparkle, but whites on their own will do just as good a job. Home bakers looking for gluten-free options should reach for egg whites for their next batch of cookies, while combining them with batter mix makes amazing waffles, and we love turning them into egg-white ribbons for ramen or soup. So whenever you are whipping up a dish that requires just the yolks — definitely don't throw those whites away!
@kaitsliving can never decide between scrambled or over easy this is a game changer #food #invention #eggs