Cook's Illustrated

Modern, Hearty Scrambled Eggs

When I’m running low on time, energy, groceries, or all three, I like to whip up my “emergency eggs”: I just chop up whatever leftover cooked vegetables are stashed in the refrigerator, toss them in a hot skillet with beaten eggs, and stir until curds form. Whether they’re for breakfast, brunch, or dinner, these healthful scrambles always satisfy, even if they are a little rough around the edges. But I knew that if I gave them some attention, I could come up with recipes worth repeating.

My fresh take on scrambled eggs meant staying away from heavy add-ins such as meat and cheese and mundane vegetables such as onions and bell peppers. As I experimented with more contemporary options, I nixed spinach and Swiss chard; they tended to weep after cooking, making the eggs watery. Superdelicate greens, such as baby arugula, were also out: They liked to clump, which made them difficult to disperse

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