There are literally dozens of ways to cook an egg. When it comes to scrambled eggs, there are all sorts of different techniques and approaches. Cooks are always coming up with new ways to scramble eggs. One suggested method that’s currently making the rounds on social media is to boil your scrambled eggs in water. Now, I once worked as a breakfast cook, and I’ve certainly poached an egg in boiling water. And I am aware of how egg drop soup is made. But boiled scrambled eggs was new to me, so I had to try them out for myself.
I’m not the only one who was surprised. One of the videos that set off the trend even expressed surprise. “I was today years old when I learned you can cook scramble eggs in boiling water,” says TikTok creator Azure MacCannell in their video.
How Do You Make Scrambled Eggs in Boiling Water?
Well, this is a very literal recipe. All you need is water, eggs and a pot. No oil, no butter.
To start, boil water in a pot, then whisk up as many eggs as you want in a bowl. Once the water is boiling, give it a stir so that it swirls, then pour in the whisked eggs. The eggs will cook very fast, in a minute or so, floating on top of the water. Using a slotted spoon, remove the eggs by draining as much water as possible. According to advocates of this method, the eggs will be fluffy, tender and never dry or overcooked.
How Did Scrambled Eggs in Boiling Water Work Out?
The cooking is sound. The whisked eggs will quickly boil and they are fluffy. But for me, the method leaves something to be desired on a couple of levels.
First of all, it’s nearly impossible to drain all the water from the eggs. I tried it with both a metal strainer spoon and a mesh skimmer and neither totally drained the water. So, yes, the scrambled eggs aren’t dry. But, on the other hand, they’re pretty damp.
Secondly, the eggs may have been fluffy, but they also didn’t have much flavor. Taste is what you lose by not cooking the eggs in butter or healthy oils. Certainly, you can load up your boiled scrambled eggs with salt, pepper, hot sauce and other seasonings. But, skipping the fat hinders flavor.
Now, to be clear, this is all personal preference. If you’re trying to totally cut oils or butter out of your diet, this is a likely better method than cooking the eggs in a nonstick pan. But if you want great-tasting scrambled eggs, I’d recommend the tried and true.
New Ways to Eat Scrambled Eggs
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
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One weekend morning, My husband and I wanted a breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouthwatering result.—Mary Lill, Rock Cave, West Virginia
This sunny specialty is colorful. My eight grandchildren often enjoy these egg-packed pitas for Saturday morning brunch or with a light salad for supper.
I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas
My mother-in-law introduced me to this recipe, and now it's my kids' favorite breakfast. They really love it. —Jacque Hunt, Heyburn, Idaho
I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey
My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.—April Nissen, Yankton, South Dakota
I love these easy cast-iron scrambled eggs that use fresh ingredients I usually have on hand. They make a quick and simple breakfast! —Bonnie Hawkins, Elkhorn, Wisconsin
Here's how to tell if your eggs are fresh
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When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game—or any time friends drop by for coffee. —Sundra Hauck, Bogalusa, Louisiana
Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota
We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.
When my family visits, I love to make my nephew Robbie happy by making any breakfast with pork and cheese. I created this as a twist on the traditional breakfast sandwich. —Kelly Boe, Whiteland, Indiana
I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri
Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!—Patricia Nieh, Portola Valley, California
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Every bit as quick as scrambled eggs are meant to be, this hearty dish— with red pimientos and green parsley or chives— is nice for hectic Christmas mornings.
We make this during holidays or on mornings when we know we're going to have a busy day. You can substitute whatever vegetables your family prefers. It’s also good with steak. —Delisha Paris, Elizabeth Cty, North Carolina
This hearty combination of sausage, hash browns and eggs is just right for any breakfast. &mdash:Bonnie Roberts, Newaygo, Michigan
My tostadas feature the ingredients of a classic Denver omelet: ham, cheddar and green pepper. I also make a zesty Mexican version with chorizo and pepper jack and a Reuben with corned beef and Swiss. —Joi Sinclair, Atchison, Kansas
I make these fluffy scrambled eggs when family comes for breakfast or when I just want to do something extra special for myself in the morning. My favorite cheese for this recipe is freshly grated white cheddar, but whatever you have in the fridge works! —Kailey Thompson, Palm Bay, Florida
For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona