Scrambled Scrambled Eggs: Michelin Chef shared Ingenious Cunning


  • 4 large eggs
  • butter
  • salt and pepper to taste


1. Pour about 10-12 cm of water into a saucepan and bring the water to a boil.

2. At this time, whip 4 eggs. Spoon create a whirlpool effect in a saucepan and pour the eggs into boiling water, cover with a lid.

3. After 20 seconds, the ready-made talker can be pulled out of the water using a skimmer.

4. Fried eggs need to drain a little and add butter.

Add eggs only in boiling water, the water should bubble. This will “keep” the scrambled eggs in the center of the saucepan, and it will turn out to be even and beautiful.

Bon Appetit!

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