Cook Perfect Fluffy Scrambled Eggs in WATER?๐Ÿ’ฆ

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Let’s see what happens when we cook scrambled eggs in water. #emmymade

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15-Second Scrambled Eggs:
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The inspiration for today’s video: Xiaoying Cuisine:

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00:00 Intro
00:17 Sponsorship
1:13 Introducing the recipe.
2:32 Start cookin’.
3:04 Bring water up to the boil.
3:45 Pouring the beaten eggs into the water.
5:07 Tasting the plain eggs.
6:26 Making the sauce.
6:37 Adding the vegetables.
6:54 Making the cornstarch slurry.
7:22 Adding seasonings.
7:54 Tasting the eggs and sauce.

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Music courtesy of Epidemic Sound and ‘Sprightly’ from iMovie. You’ve made it to the end – welcome! Comment: “Is it time for breakfast?”

22 Replies to “Cook Perfect Fluffy Scrambled Eggs in WATER?๐Ÿ’ฆ”

  1. Poached scrambled eggs! Thatโ€™s brilliant! Why on earth wouldnโ€™t it work? Thanks!

  2. No baby. Dry fried scramble only for me ๐Ÿ˜ฃ๐Ÿ˜ฃ๐Ÿ˜ฃ๐Ÿ˜ฃ

  3. I always cook my scrambled eggs with water. My granddaddy taught me this technique when I first started to learn to cook (I'm a late genXer๐Ÿ˜‰). You can also do it with milk. Great vid as always Emmy and keep up the great work.

  4. Thank you for the consistent cheer!
    Especially welcome today!

  5. What Emmy is trying to say isโ€ฆ mmm fluffy but watery. Sauce can save this.

  6. Hey Emmy! I don't know if you know this but you can actually poach (or scramble) an egg in the microwave with a mug of water and a little salt. Salt the water and crack an egg into it. Stick it in the microwave for a few minutes (depending on your microwave, water temp, and desired egg) and spoon it out when done. Great for a quick egg to add to ramen. ๐Ÿ™‚

  7. I could see if I needed to make a large quantity of scrambled eggs and wanted to be sure they were evenly cooked, this water method could be ideal.

  8. What is the difference between regular soy sauce and dark soy sauce? Is their a taste difference or just the color?

  9. This makes perfect sense to me. Iโ€™ve been adding water to my eggs for years (often adding it right after pouring the eggs in, which I believe puts the water through the egg and spreads out underneath) to create steam.

    But suddenly I want to try seasoning the water first to see what that does. Hmmm.

  10. Idk I'm gonna try this, but I might put them on paper towel, the water is making me nervous ๐Ÿ˜‚

  11. I like t put the eggs in a cold pan and use a silicone spatula to fold / pull strings through the eggs at low heat.

  12. That looks like a lot more work for less delicious eggs. I have no trouble with scrambling eggs, so I just do not see the point.

    The sauce looks good, and I imagine it would be lovely with eggs, but not cooked that way.

Comments are closed.