Microwaving and baking the dish in the oven were the worst methods, as they made the eggs rubbery. Mixing boiling and room-temperature water with the raw eggs made them light, bouncy, and delicious.
Wet scrambled eggs are not for me, and the orange color these took on from a long time over heat, unfortunately, made them really unappealing to me. The results from incorporating boiling water ...
Eggs provide high-quality protein, vitamins like B12, and minerals like selenium, all of which are necessary for good health. They also provide biotin, which is better absorbed when eggs are cooked.