The perfect egg in twenty seconds

London connoisseurs among us know that you really eat the absolute best scrambled eggs in the British capital. If you happen to be frolicking around my favorite city, make sure you quickly plop down in the delightful benches of my all-time favorite Granger & Co. The freshly cracked eggs there are the best you will ever taste in your life. I have tried multiple times to uncover the secret behind the perfectly creamy and airy delicacy, but unfortunately: chef's secret.

 
Many chefs have their tips and tricks when it comes to the perfect scrambled eggs. One adds a splash of cream, while the other whisks endlessly and immerses the mixture in a shitload of good salted butter.

But now there is a British Michelin chef who has praised not only the tastiest but also the fastest scrambled eggs as his signature dish. And he does this not with an overload of calorie-rich additions and with the help of tricky kitchen gadgets. All you need is a whisk, a bowl, and a pot of boiling water. In just twenty seconds, you will have a freshly made specimen on your plate., just take a look yourself…