3 Cool Scrambled Egg Techniques

Heat the blade of a steak knife with the lighter and prick the caps of the bottles to make a small hole in their center. Remove the caps and pour 2 eggs into each bottle using the funnel. Season with salt and pepper and close the bottles to mix well. Add beet juice to one of the bottles. Cut 4 discs of parchment paper the same size as the bottom of a pan and cut out heart, butterfly, and star shapes in the middle of each disc. Place a disc on the hot oiled pan and drizzle the yellow or red egg over it using the hole in the cap. Serve hot and enjoy.

Beat 4 eggs, season with salt and pepper, and pour them into a pan of hot oil through the holes in the colander. Stir the eggs slightly on the pan so that they cook all over. Serve on a plate and add diced ham, halved cherry tomatoes, and chopped parsley.

Beat 4 salted and peppered eggs in the pitcher and pour some into the ladle held over the flame of a gas stove. Coat the sides of the ladle with a thin layer until the omelet cooks. Add some ham and mozzarella off the heat and fold the omelet over to make a dumpling. Repeat with the rest of the egg and enjoy!