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I'm obviously not near my kitchen...

I was reading on lifehacker about cornstarch in scrambled eggs, then some of their other articles on scrambled eggs, and I was thinking that the thing I miss most with scramble eggs is that golden, runny yolk that I shoot for with eggs over easy. also, I'm just not a fan of runny whites.

so, anything bad come to mind with:

  1. separate eggs, pasteurized eggs, of course
  2. heat pan with fat
  3. add whites & fat as you would for regular scrambled eggs
  4. remove from heat, season
  5. allow to cool a bit if necessary
  6. stir in yolks
  • 3
    You might like the texture you get when you crack the eggs into the pan, let them cook for a moment, then start the scrambling. See cooking.stackexchange.com/a/79668/67 – Joe Jun 21 at 16:10
  • @Joe looking forward to trying this tomorrow morning! – jim Jun 22 at 0:51
  • Do you want scrambled eggs, or over-easy? – elbrant Jun 22 at 15:30
  • tried Joe's suggested crack, cook for a bit, and scramble. great texture, nice to be able to tune both the browning of the whites and runniness of the yolks, but a lot of the yolk stayed on the pan. thank you! – jim Jun 30 at 17:40
  • tried scrambling the whites, then stirring in the yolks. if it's too runny for your taste, then zap in the microwave for 15-20 seconds. much easier pan cleanup. delicious and I'll be making my scrambled eggs this way from now on – jim Jun 30 at 17:46

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