Throughout my life, I have tried almost every kind and style of eggs possible. From a shakshuka to a deviled egg, I’ve even sampled a traditional, Chinese hundred-years egg. Based on my extensive experience, I believe that scrambled is the best way to eat eggs due to the ease of preparation and ideal eating experience.
Scrambling eggs is the best preparation option because it creates almost no mess and gives you the perfect mix of white and yolk in every bite. There’s no need for a complicated recipe, the process is hard to mess up, and there is plenty of room for slight undercooking or overcooking.
This isn’t just a personal preference as other students also prefer scrambled eggs as opposed to other kinds.
“Scrambled eggs are better because the white and the yolk are mixed together, while the hard boiled eggs separate the two and sometimes have a weird smell,” said senior Anna Sopcik.
Hard boiled eggs hold a mushy but solid yolk in the center, which greatly contrasts with the springy and opaque consistency of the white, creating a texture nightmare. There are those, however, who argue that it’s possible to make a hard-boiled egg in a way to avoid this.
“The warm and jammy hard boiled egg is portable, and the inside of the yolk is very rich,” said Eunice Feller. “Scrambled eggs that sit for more than 20 seconds start feeling like a soft hockey puck.”
While I hate to disagree with Chef, first, I don’t think the average person finds it very easy to make a “jammy” hard-boiled egg. As to her negative view of my preferred dish, when scrambled eggs are made, they are meant to be eaten fresh on almost every occasion, and they are so quick to make, that’s not really a problem most of the time. In addition to that, when making scrambled eggs, adding other ingredients can help prevent dryness and can also elevate the dish.
“Scrambled eggs are easy to make,” said senior Vaughn Ewins. “You can add pretty much whatever you want – some salt, pepper, and some cheese.”
Unlike hard boiled eggs, where you have to prepare a large pot of water to boil them and peel the shell after, scrambled eggs only require you to crack it open and mix, which is much easier.
Another common egg preparation that some prefer is poaching eggs, but that requires even more concentration, such as constant attention during its boil so the whites don’t break and to make sure it’s removed from the water at just the right time, making scrambled eggs the easiest to cook. For those who say poached eggs are good in lots of different recipes, like eggs Benedict, I actually think scrambled have the greatest versatility.
“You can mix scrambled eggs in fried rice for dinner,” said Ewins.
You can also make egg sandwiches with scrambled eggs if you let them set into more of a cohesive form.
Some believe that scrambled eggs don’t always consist of a fluffy texture, so they aren’t as forgiving in combination with other foods.
“Scrambled eggs can be really dry if you don’t make them right,” said WHS speech therapist Brandon Jurewicz.
Even when scrambled eggs are dry, they work better with condiments compared to the other styles, but some may argue that sunny-side-up eggs don’t need condiments because they are more complex on their own.
“You can dip your toast and pancakes and anything else inside of [the yolk],” said Jurewicz. “It adds another layer of texture with the smooth yolk and the yolk just tastes very good especially with seasoning,” said Jurewicz.
In some cases, a sunny-side-up does have that extra layer of texture when you cook it perfectly, but when the yolk breaks, which happens all the time, it ruins the whole dish. It is also difficult to find the perfect consistency for a sunny-side-up. From most situations I’ve experienced, the runny egg yolk from a sunny-side-up always drips and gets everywhere, which is a hassle to eat with other foods. When a fried egg is added to a dish, it doesn’t combine with the rest of the dish as well as scrambled eggs. With a scrambled egg, it holds the full flavor of the egg within each bite.
“When the yolk and the white is combined, it makes an overall better flavor,” said Kai Larsen. “I don’t like when the yolk and the white are separated.”
That is the biggest advantage to scrambling: a fried, poached, or hard boiled egg has two distinct sections that need to be balanced in order for each bite to feel like a whole. So whether you want a quick breakfast or snack of a couple of eggs to eat immediately, or you want to add eggs to a dish for extra protein, the easiest way to enjoy them is clearly scrambling.
