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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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.
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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.
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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.
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Let's get crackin'!
via BuzzFeed/Food