If you’re like us, scrambled eggs are a household staple. If you do keto, or just know that loading protein in the mornings is the way to go – scrambled eggs are a must. Also, I am not too proud to admit it, we do breakfast for dinner at least once every couple of weeks. When you get home at the end of a long day, sometimes some scrambled eggs are the thing that just fits the bill.
We’re in the “scrambled eggs multiple times a week” club at our house. We have finally found the secret that works best for us to create the type of eggs that seem like they’re a combo of eggs and clouds. Add it to the list of things you must try at least once.
Our secret? A copper egg bowl.
As you can tell, based on what the new ones look like – we have gotten our money’s worth out of this one. It’s super easy when you’re cracking your eggs just separate the whites and the yolks beat the whites to a light fluff and then add the yolks back in. Yes, it’s an extra step, but I promise, it’s worth it. There’s even real science behind it.
It’s the perfect thing if you use egg whites in recipes. If you REALLY want to up your scrambled egg game – separate your eggs, beat the whites to soft peaks, then fold your yolks back in. Holy moley.
I get it, do you really need another bowl just for eggs? No. Marie Kondo would probably not endorse this strategy, but if you eat as many eggs as we do (this is in part because we have ducks, chickens, and quail in our yard adding to our addiction) eating egg clouds sparks so much joy. Toss some cheese on top to spark all the joy. Ha.