Ditch Scrambled Eggs: Easy Egg Pockets Will Change The Way You Eat Breakfast

Even if you have a foolproof technique for fluffy scrambled eggs, having the same breakfast every day eventually feels same-y. But you can keep the same protein-packed premise and just switch things up a little, like in the case of this brilliant hack: making morning egg pockets. Instead of whisking your cracked eggs all together, you keep the yolk whole and tuck it into a layer of folded egg white like a little delicious envelope.

This hack works so well because of what happens to an egg when it cooks — egg-white proteins tighten when they are exposed to heat, which is why the clear liquid quickly turns white and firm. It is important to keep the heat at a steady medium-low, however, so that the white can set without turning chewy. And while there are many tricks to separate eggs, this one is easier than it sounds too — simply crack your egg directly onto the pan with a spatula in between. The egg white will slip through the spatula's cracks onto the pan below but you'll keep the yolk safe. Then, once the egg whites have cooked, place the yolk in the middle and gently fold the egg white over the yolk from opposite sides, creating a pocket. Gently flip it and cook for another minute or two, depending on how firm you like your egg yolk. 

The most ingenious part of making these little egg pockets is that the yolk basically becomes the filling itself. When you make scrambled eggs, the yolk disappears into the rest of it, and on fried eggs it just sits on top. This trick is a little closer to a poached egg. It stays intact until you cut into it, then it turns into a runny sauce for whatever it is sitting on — whether you're eating on sourdough with avocado, on an English muffin with sausage, or even on rice with scallions and soy sauce.

And outside of being a clever social media trend, it does have a place in the wider world of folded and stuffed egg dishes. In fact, cuisines around the world have often found fun ways to turn eggs into something far more interesting than simply fried. Take the Japanese tamagoyaki for example, which builds layers of cooked egg into a compact roll. This version simply makes the yolk itself the star of the center, and that way, you don't need to concern yourself too much with other additions. A little drizzle of chili oil certainly won't hurt, but between the crispy egg white and the luxurious yolk spilling out, you've basically got all textures and flavor bases covered.