They say there's more than one way to scramble an egg, and one chef says he's found the best way yet.
Michelin-starred chef Daniel Peterson says scrambled eggs taste better when you cook them in boiling water. That's right, you cook it as if you're poaching the egg.
Patterson, who founded Coi in San Francisco, says the boiling water method for scrambled eggs is far superior to other ways thanks to the easy cleanup, and avoiding any health risks associated with using Teflon-coated nonstick pans.
People who have tried the new method have come back with mixed reviews. People say the eggs are light and fluffy, but also quite watery and still left quite a mess in the kitchen.
Watch the video and let us know what you think. Will you try boiling your scrambled eggs next?