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13 Legit Ways To Upgrade Scrambled Eggs

Small changes, big difference.

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Scrambled eggs: the one food that just about everyone makes.

That's because they're cheap, easy to make, and the perfect last-minute meal.
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That's because they're cheap, easy to make, and the perfect last-minute meal.

But sometimes they can be a bit....sad.


But lucky for us, chefs have some pretty legit methods for making them that'll prevent you from ever eating a sad scramble again.

Here are 14 of their most genius techniques:

1. Gordon Ramsay makes his in a pot and takes them off the heat every now and then to make sure they don't overcook.

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He continues this back-and-forth cooking technique until they firm up (but are still creamy) and immediately seasons them with salt, pepper, and a teaspoon of ~cold~ crème fraîche to stop the cooking process. (We actually tried his method and it was SO good). See how he does it here.

2. Chrissy Teigen adds a TON of heavy cream and slowly cooks them over low heat.

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Like, seriously low heat. She says, "this process could take anywhere between 20 and 30 minutes." Get her recipe here.

3. Ina Garten also cooks hers over low heat and adds a ton of fresh herbs to the mix.

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She adds whole milk, salt, pepper, fresh parsley, scallions and dill to her eggs before she starts cooking them. Get her recipe here.

4. Julia Child smeared her pan with butter before cooking them and added a splash of heavy cream at the last minute.

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She cooked them in the buttered pan over low heat and added the cream (or butter, your choice) as soon as they thickened up to stop the cooking process. Get her recipe here.

5. Bon Appétit hits theirs with an immersion blender to make sure the yolk is completely mixed in with the white.

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They say the mixture should be, "homogenous and pale yellow in color." Get the recipe here.

6. Marcus Samuelsson adds goat cheese and kale to his scramble for the perfect fridge clean-out meal.

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He starts by cooking garlic, green onions, and shallots to build a base of savory flavor. Get his recipe here.

7. Martha Stewart doesn't add anything to her eggs, but pushes them towards the center as they cook.

This gives them a ruffled, omelette-like texture. See her do it here.

8. Wolfgang Puck cooks his with a ton of diced onions.

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He cooks the onions until slightly browned and adds his eggs directly to them to create a hash-like mixture. See how he does it here.

9. Thomas Keller strains his eggs through a fine mesh sieve and finishes them with crème fraîche.

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This gets rid of any impurities that might prevent your scramble from getting creamy. Get his recipe here.

10. The Pioneer Woman (AKA Ree Drummond) also strains her eggs, but adds smoked salmon and half-and-half.

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She adds chopped smoked salmon to the mix right before it's completely cooked to amp-up the flavor. Get her recipe here.

11. Anthony Bourdain cooks his over high heat and ~just barely~ whisks them.

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He whisks them, but not too much — he's aiming for a "ripple of white and yellow." He cooks that mixture over high heat and specifically says to stir them in a figure-eight motion. See how he does it here.

12. Heston Blumenthal cooks his over a pot of simmering water (AKA in a bain-marie) to slowly turn them into a creamy custard.

This method takes a while (and a ton of stirring), but the gentle heat prevents them from drying out. See him do it here.

13. Alton Brown cooks his over high heat and swears by serving them on a warmed plate.

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He stresses the importance of the hot plate and says, "I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking." Get his recipe here.

Let's get crackin'!

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