Every week, Food52's Senior Editor, Kristen Miglore, unearths recipes that are nothing short of genius.
Today: 40-second scrambled eggs, and the perfect Mother's Day bonding experience.
You may think there are a finite number -- say, 6 -- ways to take your eggs. Breakfast is a multiple choice test, and diner waitresses and short order cooks aren't about to allow a write-in (not to mention busy moms and dads).
Sure, over time we've learned to improve upon the fundamentals, by frying eggs in olive oil or hard-cooking them judiciously rather than boiling their yolks out. But rarely has a new technique been rolled out, especially one that doesn't take 40 minutes. This one takes 40 seconds, give or take.
Adding to their mystique, they're also made without any fat at all, and there's no crusty panRead More »from 40-Second Poached Scrambled Eggs