本文介绍了一种独特的制作蓬松炒蛋的方法：漩涡水煮法。该方法首先将加盐的水煮沸，然后将打散的鸡蛋倒入沸腾的漩涡水中，盖上盖子煮约20秒，最后用滤网捞出。这种方法不仅能让鸡蛋变得非常蓬松、奶油般顺滑，而且每次都能完美烹饪，避免了传统炒蛋容易出现的过熟或过生的问题。此外，使用这种方法清洁也更加方便，无需费力擦洗粘在锅上的鸡蛋。

🥚 漩涡水煮法制作炒蛋的关键在于先将加盐的水煮沸，形成漩涡，再倒入打散的鸡蛋，利用水的流动性均匀加热鸡蛋。

⏱️ 煮蛋时间大约为20秒，利用玻璃盖可以观察鸡蛋在漩涡中迅速成型的过程，这个过程非常快速，能避免鸡蛋煮老，同时保留了鸡蛋的嫩滑口感。

✅ 捞出鸡蛋后，用滤网过滤多余水分，此时的鸡蛋已经呈现蓬松的状态，口感顺滑，没有橡胶质感，可以根据个人喜好加入调味料或搭配面包食用。

🧹 这种方法不仅制作简单，而且清洁方便，无需费力擦洗锅具，只需清洗滤网即可。

When I tried a variety of hacks for perfect scrambled eggs, I was impressed by the whirlpool trick.My new go-to method involves placing raw eggs in a boiling vortex of water and then straining them.The finished scrambled eggs come out super fluffy, creamy, and perfectly cooked every time.

Scrambled eggs are simple to make, but they aren't always easy to get right. They can be rubbery if they're cooked over heat that's even a skosh too high, but they can be goopy and runny with too low of a temperature.

I've tried many different methods for making scrambled eggs just how I like them — light yellow and fluffy with no rubbery or dry texture — but my favorite involves a boiling vortex of water.

It sounds weird, and I was pretty reluctant when I came across this egg-cooking hack online. But once I tried it, I was converted.

All you need is eggs, salt, and boiling water for this relatively simple process

I start the process by bringing a pot of salted water to a boil, as if I was making pasta. Just as the water begins to boil, I crack some eggs into a separate bowl and whisk vigorously for about 30 seconds.

Then, it's time to make a whirlpool. I stir the water clockwise until it's swirling. While the water is still circling the pot, I pour in the whisked eggs and place a lid over them.

I use a glass lid to cover the pot so I can watch the action unfold as the eggs quickly turn stringy.

When I initially tried this method, I thought it was interesting to watch them cook this way, but I was worried — I didn't think eating long strands of eggs sounded particularly appealing.

After straining, these eggs come out light and fluffy with no rubbery texture

After about 20 seconds, I use a strainer to lift the eggs out of the water and into a bowl.

I might have to blot a little extra water out of the eggs, but otherwise, they no longer look stringy and are actually light and fluffy.

I like to add butter, salt, and pepper to the eggs or put them on top of toast. They're creamy, they're not runny, and impressively, they don't make the bread soggy.

Even better, the clean-up process with the whirlpool trick is minimal

Not only do the eggs come out just to my liking and cook quickly, but the cleanup is pretty easy. There's no need to soak and scrape away caked-on scrambled eggs from a pan.

Instead, you're just cleaning up a pan that held mostly water and a strainer — I like to spray mine down immediately after using it to prevent the eggs from sticking.

Perfect eggs and no-fuss dishwashing? I'll be boiling my scrambled eggs with the whirlpool trick from here on out.

This story was originally published on June 2, 2022, and most recently updated on January 17, 2025.