This scrambled eggs in a jar hack changes everything

Is there anything more debatable than the correct way to create perfect scrambled eggs? The internet universe is full of scrambled egg techniques and recipes, but here is a hack that begins at the beginning — with the actual scrambling. It's a jar hack — and ever since the world learned you can make ice cream in a mason jar, we've never looked back. 

While some sources, like Food52, suggest hauling out your blender to prepare the best scrambled eggs, and pros like Ree Drummond recommend passing beaten eggs through a strainer before cooking, none of these offer the ease and advantages of a jar. Even bowls and whisks seem like burdens in the face of this hack. 

Lifehacker explains the trick, originally gleaned from an episode of Top Chef Canada, and it actually goes beyond mere convenience to produce even better scrambled eggs than other methods, without all the mess. Indeed, it seems a jar is the key to light, airy scrambled eggs with no stubborn streaks of egg white poking through. To add to the user-friendliness of this hack, it doesn't even have to be a jar — a takeout container with a tight-fitting lid works, too. 

Shake up your scrambled eggs

To hack your way to delicious scrambled eggs, just crack a few eggs into a jar or container, screw the lid on tight, and shake for 20 seconds. The first 10 seconds of shaking will combine the yolks and whites to the ideal state of cohesion, while the final 10 seconds makes them frothy and ready for the pan. 

Well-blended, airy raw eggs produce lighter, fluffier scrambled eggs, according to Southern Living. You may or may not choose to add dairy (milk, cream, or crème fraiche like Gordon Ramsay). As for seasoning, you may or may not be ready for this ground-breaking news, but as it turns out, when you salt your eggs doesn't matter all that much. Now that your eggs are hacked and ready for the pan, be sure to honor your newly-honed scramble skills with proper egg cookery.

What to do once your scrambled eggs are in the pan

Once you're riding high on your cleverly-scrambled eggs, it's important to cook them well. Alton Brown has this process down to a science, and recommends starting with a non-stick skillet over high heat, and a knob of butter (via Food Network). Let the butter melt and pour your shaken eggs into the center of the pan, which will allow excess butter to move to the edges, providing an evenly-buttered surface. Stir the eggs slowly with a rubber spatula, and once big lumps of cooked egg (aka curds) begin to form, reduce the heat to low. Thanks to the jar hack, your curds should be superbly light and airy. 

Next, begin folding the eggs over onto themselves while you shake the pan. As soon as any traces of liquidy, raw eggs have disappeared, turn off the heat and transfer your scrambled eggs to a warm plate for serving. Finally, enjoy the heck out of your hard (but relatively easy) work.