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A lot of what gets passed around as fact in the food world is based on myth and people justifying their jobs. Scrambled eggs is one such thing. I have been seeing many, many write-ups lately on how to make perfect scrambled eggs, both on websites and TV. Most standard recipes have been covered a million times and it's hard to come up with new things to talk ...


You can try to cook an omelette. It worked perfectly for me, except I have added some extra vegies to it.


It should be easily usable in applications where the egg texture is not that important. Find a recipe which needs both eggs (not whipped) and a liquid, and add the liquid to the overwhipped egg until the foam has subsided. Add the yolks back in (such recipes generally call for whole eggs). This should work with different types of griddle cakes: pancakes, ...

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