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I tried cheese curds from Culver's, Zaxby's, and Freddy's, and I found the best in the Midwest

Healthy South Indian breakfast options for summer

10 Foods to avoid eating with curd for better digestion and health

Unleashing nature's potential: Besan for glowing skin

Pre-packed and <keyword id="14314091" type="General" weightage="20" keywordseo="labelled-food-items" source="Orion">labelled food items</keyword> like meat, fish, curd, paneer and honey will now attract GST, a tax that will also be levied on the fee that banks charge for the issue of cheques. This after the <keyword id="6355040" type="General" weightage="50" keywordseo="gst-council" source="Orion">GST Council</keyword> - the highest decision-making body on the levy of goods and services tax - accepted most of the recommendations of a group of ministers from states on withdrawing exemptions with a view to rationalising the levy, officials said. The panel headed by <keyword id="161813" type="General" weightage="20" keywordseo="Union-Finance-Minister" source="Orion">Union Finance Minister</keyword> <keyword id="129243" type="General" weightage="50" keywordseo="nirmala-sitharaman" source="Orion">Nirmala Sitharaman</keyword> and comprising representatives of all states and UTs, on the first day of the two-day meeting accepted the GoM's recommendation for reviewing the exemption from GST that packed and labelled food items currently get. So pre-packed and labelled meat (except frozen), fish, curd, paneer, honey, dried leguminous vegetables, dried makhana, wheat and other cereals, wheat or meslin flour, jaggery, puffed rice (muri), all goods and organic manure and coir pith compost will not be exempted from GST and will now attract a 5 per cent tax. Similarly, an 18 per cent GST will be levied on fee charged by banks for the issue of cheques (loose or in book form). Maps and charts including atlases will attract a 12 per cent levy. Goods that are unpacked, unlabelled and unbranded will continue to remain exempt from GST. Besides, a 12 per cent tax on hotel rooms below Rs 1,000/day will be levied, as against a tax exemption currently. GST rate rationalisation is important to boost the weighted average GST rate that has fallen to 11.6 per cent, against 14.4 per cent at the time of launch. The GST Council also recommended a correction in the inverted duty structure for a host of items, including edible oil, coal, LED lamps, printing/drawing ink, finished leather and solar water heater. The Council is likely to discuss on Wednesday the demand for an extension of compensation paid to states for revenue lost from their taxes such as sales tax (VAT) being subsumed into a national GST, besides a 28 per cent tax on casinos, online gaming and horse racing. Non-BJP ruled states such as Chhattisgarh want the compensation regime to be extended or the share of states in the GST revenues be increased to 70-80 per cent from the current 50 per cent. And to drive their point, they cited a recent <keyword id="6354977" type="General" weightage="50" keywordseo="supreme-court" source="Orion">Supreme Court</keyword> ruling that decisions made by the Council are not binding on states and any decision not taken unanimously could potentially lead to unraveling of the landmark economic reform. The report of the state finance ministers on GST systems reforms, which recommended biometric authentication of high risk taxpayers and real-time validation of bank accounts too was cleared by the Council. As per data on revenue growth collated for the Council meeting, only five out of 31 states/UTs, Arunachal Pradesh, Manipur, Mizoram, Nagaland, and Sikkim, registered a revenue growth higher than the protected revenue rate for states under GST in financial year 2021-22. With regard to e-way bill on intra-state movement of gold, gold jewellery and precious stones to check evasion, the Council recommended that states can decide on the threshold above which the electronic bill is to be made mandatory. A panel of state ministers had recommended the threshold to be Rs 2 lakh and above.

Pre-packed meats, curds, paneer and puffed rice will now attract GST

<ul class="summary-list"><li>Renard's <keyword id="26528" type="ORGANIZATION" weightage="60" keywordseo="cheese">Cheese</keyword> is known for making some of the best <keyword id="11234181" type="UNKNOWN" weightage="60" keywordseo="cheese-curds">cheese curds</keyword> in Door County, <keyword id="567797" type="ORGANIZATION" weightage="60" keywordseo="Wisconsin">Wisconsin</keyword>.</li><li>Renard's was founded in 1961 and has been making artisanal cheese for over 57 years.</li><li>The company sources its milk from nearby family farms.</li></ul>Following is a transcript of the <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>. Medha Imam: Cheese curds! Can you name a more quintessential <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> in Wisconsin? Wisconsin cheese curds have a signature orange color, they have a unique flavor that can vary depending on the batch, and, most importantly, when you bite into them, they must, must squeak, which tells you the curd is a good one. We're here in Door County, and we're about to meet Chris Renard, a third-generation artisanal cheesemaker who's been making cheese his entire life. They're going to show us how milk turns into this savory, squeaky snack. The process itself takes four hours. It starts with cheesemakers releasing 20,000 pounds of pasteurized whole milk into a large open vat.Chris Renard: All the milk that comes in today we'll make into cheese tomorrow. For every 10 pounds of milk, you get about 1 pound of cheese on average.Medha: Luckily, Wisconsin is the perfect place to get all this milk locally. The state has about 1.3 million <keyword id="52148" type="PERSON" weightage="60" keywordseo="cows">cows</keyword>. And with that much dairy available, they take cheese production seriously. It's the only state in the United States that requires a special license to sell any cheese of any kind, including curds. Chris gets his milk from 24 family farms in the area that work together with the dairy plant as a cheesemaking ecosystem.Chris: Depending on the milk that comes in that day, the temperature outside, what the cows have eaten at the time of the year, every vat of cheese will have a slightly different flavor.Medha: All that pasteurized milk gets mixed with just a little annatto seed coloring to give it that orange hue. Wisconsinites prefer their curds orange, while cheesemakers on the East Coast stick to white cheddar. For a vat that holds 20,000 pounds of milk, Renard's adds only 29 ounces of coloring.Chris: The seed comes from either South Africa or South America. It does not affect the flavor.Medha: What does affect the flavor is the rennet. Unlike cheesemakers in Europe, Chris doesn't use animal rennet to make his cheese curds, which together with the starter cultures breaks down the milk into cheese.Chris: The rennet we use is a microbial rennet. We've found it works the best with the cheese. That rennet does a really nice job of setting it up, and the enzymes of the rennet help with the aging process.Medha: And so we see over here, just observing in the room, it's getting really steamy.Chris: We cook everything with a bath with steam. So no matter what time of the year it is, it's always warm in the cheese factory. Cooking it for a couple reasons. One, it's gonna help firm that cheese up and take some of the moisture out. But it also -- you want the starter to be at the optimal temperature.Medha: What temperature range do you want to be in for this?Chris: We're gonna cook this to 100 degrees.Medha: What happens when the cheese mixture gets to 100 degrees?Chris: We will shut off the steam so it doesn't get any hotter. But what we'll also do is then we keep agitating. The reason is, is we want to firm this curd up. We want the nice squeaky cheese curd you're gonna get. If your starter cultures don't get to the right temperature, you'll have an off flavor. So, once the cheese firms up, the milk coagulates and it gets nice and firm, then we'll take wire knives, and we run that through. And that is cutting it into curds and whey.Medha: Those wire knives are called cheese harps, and they've been around since the 1960s. Once the cheese is cut, it takes about two and a half hours until you see actual curds start to form. Cheesemakers here aim for a nice even cut. The more even the cut, the more the whey is expelled and the cheese sticks together.Chris: We're stirring it right now to keep it from clumping. One of the reasons we do what we do hands-on is we can watch and control all that. We don't have to worry about a malfunction of equipment. We're literally doing it. What we're doing right now is checking to make sure the cheese curds are firm. We want the right firmness to move on to the next process. If you leave it too soft, the proteins, calcium, some of that's gonna expel out in your whey.Medha: As soon as cheesemakers like Chris approve the texture and pH level, whey is removed from the vat and pumped into a cream separator. The cream is sold to Pine River Dairy to make butter, while the whey is sold off to make whey proteins. Once a majority of the whey is drained, cheesemakers draw the curd to the sides of the vat and let the whey continue to drain down the center. This process is called ditching.Chris: We're pushing the cheese to the sides, and we're firming it, pushing it together so it's one solid piece.Medha: Am I doing this right?Chris: You're doing it good. Yes, push right -- there you go.Medha: Like that?Chris: Yep.Medha: Or too much?Chris: No, you're OK.Medha: And then one more?Chris: Yep. Push it just so it firms up, there you go.Medha: Oh, so you don't have to push that hard!Chris: This big mass of cheese is gonna get trimmed into slabs. And those slabs will be about 20 pounds.Medha: And so what are you doing now? You're cutting the...Chris: We're gonna level it off, and then we're gonna break up all this cheese on top so it all gets matted into one slab.Medha: Oh, I see. What do we do? I just do this?Chris: You can break it up, yep.Medha: Oh, my God! So we're breaking it up so that it can layer on top.Chris: So it's gonna knit all back in together as we roll it over and stack it up.[Medha grunts] This is a good hand massage.Chris: Right now, this moisture you're feeling in here is probably in the 43-to-45 range. So it's a higher moisture percentage. We don't want it too firm, too hard.Medha: And why?Chris: 'Cause you want to keep the squeak, the moisture in it. The rubbery texture.Medha: Hopefully I'm helping. [laughs]Chris: You are.Medha: And what are you doing now?Chris: What we're doing is we're gonna take all the fines, the smaller curds, and we want to mill it in so we get as much of our yield as possible.Medha: So grab it?Chris: Pick up the front. Slide your hand down the cut side.Medha: This way?Chris: Yep. And turn it right over it. And then you're gonna just slide it nice and tight. We wanna mat and knit all this cheese together in one solid slab.Medha: Oh, gravity will mold it, basically.Chris: Mold it together, yep. Now we're gonna flip it one more time, and then we are gonna cut it and stack it.Medha: Like -- OK.Chris: I'll let you get the first one, and I'll get the rest.[Medha grunts][laughing] OK!Afterward, Chris checks the acidity level of the cheese. And if it is in the correct range, they will begin to mill it up into cheese curds. And what if it doesn't hit your desired pH level?Chris: We'll leave it to sit. That's one of the things about being a small artisan plant. We can leave the cheese sit if it's not where we want it, and don't have to force it through.Medha: The cheese is washed with warm water to expel any extra whey, then salted three times. This is done to seal in and enhance the flavor and also control the pH of the cheese.Chris: We're breaking up all the clumps just so we get the salt to distribute evenly. The salt's absorbing into all the small pores in the piece of cheese.Medha: So, is this the final product?Chris: This would be cheese curds.Medha: And what's the difference between a cheddar curd flavor and a plain curd flavor?Chris: One of the differences you'll notice, like a young cheddar compared to a young Colby, in the first seven to 10 days you're not gonna taste much difference at all in flavor. But after that 10-to-14-day range, when the cultures start really getting a foothold in the cheese, the flavors will start to differ faster. My cheesemakers probably try one curd out of every batch they make.Medha: Oh, my gosh, can we try?Chris: Yes, we can.Medha: Are we allowed to? Wow. I love the texture of your cheese curds.Chris: Thank you.Medha: That's wonderful. In total, a plant like Renard's can sell about 1,500 to 2,000 pounds of cheese curds a day. Some of the curds are sent to be breaded at restaurants to fry, while others are packaged and sold fresh at stores. Chris wouldn't let me return to Chicago without trying Renard's myriad of curd flavors. So, we're going to try the different flavors of cheese curds that Renard's has for us. All of these cheese curds are their cheddar cheese curds, but they have different seasonings on top.All right, let's give it a go. Mm! Can you hear the squeaking? I don't know if you can hear it. This is so squeaky. It feels so fresh. And it has a little hint of ranch. As you can tell, it's the ranch flavor. It's a little bit moist, but it's also in between a soft mozzarella and a hard, aged cheddar. It's basically smack-dab in the middle, where you get the softness of it, but it's also, it has a little bit of a bite. Not too much. But it's super tasty. And you can tell that this was salted. And then the seasoning on top is really what I prefer. I could pop these in like popcorn. Have to come back to Door County to try out these curds. OK, I'm doing it. Oh, my God. [laughing] We did it!- And your pants are still white!- I know!- With white pants!- Look at that! You can be fashionable and milk a cow.

How real Wisconsin cheese curds are made at this 60-year-old creamery

<ul class="summary-list"><li>In the US it's known as "<keyword id="908059" type="PERSON" weightage="60" keywordseo="Swiss-cheese">Swiss cheese</keyword>." <keyword id="11234182" type="UNKNOWN" weightage="60" keywordseo="emmentaler">Emmentaler</keyword> has iconic holes in it, and it's also the world's largest <keyword id="26528" type="ORGANIZATION" weightage="60" keywordseo="cheese">cheese</keyword>.</li><li>We visited the Emmentaler Shaukaeserei in town of Affoltern in Emmental, east of Bern, to see how it's made.</li><li>Eighty percent of the production of all Emmentaler AOP comes from this region, with 150 producers.</li></ul>Cheese production started in the area east of Bern over 200 years ago. It's a hilly region, so good for cattle grazing. 17,700 tons of Emmentaler are produced each year in this region by 150 family dairies, with 16 distributors. Emmentaler is made in various regions in <keyword id="103" type="COUNTRY" weightage="60" keywordseo="Switzerland">Switzerland</keyword>: Aargau, Bern, Glarus, Lucerne, Schwyz, Solothurn, St. Gallen, Thurgau, Zug, and Zurich. It was granted AOP protection from the EU in 2002, meaning that these areas are the "protected designation of origin." But there are a few qualifications for this. The milk has to be from dairy farms no fewer than 20 kilometers away. And it must be produced using raw milk. The Emmentaler Schaukäserei show dairy opened in 1989.The world-famous holes? They're created by a reaction in the bacteria. After one month of storage, a strain of bacteria, Propionibacterium shermanii, consumes lactic acid and releases carbon dioxide. These bubbles become trapped in the cheese rind and form holes (also known as eyes).The size of Emmentaler wheels is heavily regulated, as most have a diameter of 80 to 100 centimeters. They need to be a minimum 75 kilograms and maximum 120 kilograms. For cheese produced here, a kilogram costs 19 Swiss francs, or $19, so one wheel could cost over $1,900. The cheese is matured to a four-month classic, eight-month "Reserve," 12-month "AOP extra," and 24-month vintage.Ninety-five percent of cheese sold with Emmentaler label are fake Emmentaler. The brand Emmentaler Switzerland actively pursues 'copies' of the cheese. Each cheese can be identified by its bacteria, as well as a bespoke cheese number on the rind. Special thanks to the <a href="https://www.geneve.com/">Geneva Tourist Board</a> and <a href="https://www.myswitzerland.com/en-gb/">My Switzerland</a>.EDITOR'S NOTE: This <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword> was originally published in September 2019.

How Swiss Emmentaler cheese is made

<ul><li>For the first time, cigarette business contributed to less than half of ITC’s total sales. </li><li>Since 1996, the non-cigarette business grew 21-fold. </li><li>Tough regulations and tax are posing challenges to the company’s cigarette business. </li></ul>It took over two decades but Indian Tobacco Company or ITC successfully transitioned from selling cigarettes to other businesses like fast moving consumer goods like wheat flour, ready-to-eat foods, shampoos and soaps amongst others. For the first time in its century-long history, cigarette business contributed to less than half of its total sales. For the financial year that ended in March 2019, the cigarettes business accounted for 45.8%, as per<a href="https://brandequity.economictimes.indiatimes.com/news/business-of-brands/how-itc-s-strategy-to-reduce-revenue-dependency-on-cigarettes-worked-in-its-favour/69781151"> an ET report</a>. ITC has since diversified into hotels, agriculture and FMCG. It now has successful brands under its kitty like Ashirwaad, the consumer wheat flour brand, Yippee which is a ready-to-eat snacks brand, Bingo chips and Vivel; apart from incense sticks. Moreover, ITC’s chain of hotels has 90 hotels in India, and is expanding internationally too. Since 1996, the non-cigarette business grew 21-fold, and it is also pushing in money behind it. As much as 80% of capital deployed is flowing into other businesses. Up in Smoke The 109-year-old company which started as Imperial Tobacco Company while the country was still under British rule, shed its reliance exclusively on tobacco 60 years into business. The company had predicted decades back that times will get tough for this business, and moved into other areas. And, its predictions have come true, affecting its flagship business. Tough regulations and taxes in the industry are posing challenges to the company’s cigarette business with over 15 popular brands that include Gold Flake, Navy Cut, Players, Scissors and Capstan. “A punitive and discriminatory taxation and regulatory regime, together with sharp increase in illegal trade in recent years, continue to pose significant operating challenges to the legal cigarette industry in the country,” ITC said in its annual report, released on June 13. The taxation on cigarettes after the implementation of Goods and Services Tax, went up by 20%. Between 2011-12 and 2017-18, the tax on cigarettes has trebled. In fact, cigarettes are the most taxed tobacco item, as it is 55 times higher than other tobacco products, effectively turning smoking, unaffordable.

As cigarette business goes up in smoke, ITC pads itself with candy and curds

Justin Sullivan/Getty ImagesThe governor of Wisconsin wants all his instagram critics to kick back with a cold beer.After Wired published an article Thursday <a href="https://www.wired.com/story/scott-walker-instagram/">criticizing</a> Republican governor Scott Walker for having a boring Instagram feed, Walker decided to hit back at the "liberal media" - by posting a photo of a beer."For those in the liberal media who don't like my Instagram, Facebook or Twitter, I have a simple response," <a href="https://www.instagram.com/p/BWOLHkYFe5t/?taken-by=scottwalker&amp;hl=en">wrote</a> Walker in an Instagram post Thursday. "Can I get you a beer?"The response, which Walker followed by a barrage of tweets and Instagram posts of other Wisconsin food items and scenes, earned the Republican governor some support - along with a fair dose of ridicule - on social media.

Wisconsin governor fires back at Instagram 'haters' by posting shots of beer and cheese curds

New Delhi: <keyword id="22930355" type="General" weightage="20" keywordseo="Janmashtami-festivities" source="keywords">Janmashtami festivities</keyword> across the country led to a <keyword id="22930356" type="General" weightage="20" keywordseo="business-surge" source="keywords">business surge</keyword>, with transactions exceeding Rs 25,000 crore, according to the Confederation of All India Traders (<keyword id="20143308" type="General" weightage="20" keywordseo="CAIT" source="keywords">CAIT</keyword>). These figure highlight the robust consumer spending during the festival driven by the vibrant celebrations of <keyword id="20126824" type="General" weightage="20" keywordseo="janmashtami" source="keywords">Janmashtami</keyword>, marking one of the most commercially active periods of the year. CAIT's National General Secretary and Member of Parliament from Chandni Chowk, Praveen Khandelwal, stated that during this significant festival, large-scale sales were observed, particularly in flowers, fruits, sweets, deity costumes, decorative items, fasting sweets, milk, curd, butter, and dry fruits. Khandelwal said that festivals like Janmashtami are an important part of the Sanatan economy, which strengthens the nation's economy. CAIT's National President, BC Bhartia said that Janmashtami was celebrated with great enthusiasm across the country, especially in North and West India, where the festival was celebrated with much joy. <keyword id="20187217" type="General" weightage="20" keywordseo="Krishna-Janmashtami" source="keywords">Krishna Janmashtami</keyword> was celebrated on August 26 this year across the country. Devotees traditionally fast and decorate temples and homes with flowers, diyas, and lights. Temples were decorated attractively, and there were large crowds of people visiting them. He highlighted that the special attractions of the Janmashtami festival included digital tableaux, selfie points with Lord Krishna, and many other delightful scenes. In cities, there were numerous bhajans, religious dances, and discourses by saints and sages. Various social organizations also organized large-scale Janmashtami celebrations. According to scriptures, Janmashtami is celebrated on the eighth day of the dark fortnight of the month of Bhadrapada. It is the day Lord Krishna was born. Earlier this month, the CAIT anticipated a festive trade of over Rs 12,000 crore across the country during the Rakhi festival. In 2022, the business during the Rakhi festival stood at around Rs 7,000 crore, in 2021 it was Rs 6,000 crore, in 2020 it was Rs 5,000 crore, in 2019 it was Rs 3,500 crore, and in 2018 it was Rs 3,000 crore, as per Khandelwal. The trade body said that the markets are witnessing a massive rush for shopping, and people are very enthusiastic about the festival.

Janmashtami festivities drive business across India, sales exceed Rs 25,000 crore: CAIT

<keyword id="19956758" type="General" weightage="20" keywordseo="Finance-Minister" source="keywords">Finance Minister</keyword> <keyword id="19916618" type="General" weightage="20" keywordseo="Nirmala-Sitharaman" source="keywords">Nirmala Sitharaman</keyword> on Tuesday called on <keyword id="19895704" type="General" weightage="20" keywordseo="President" source="keywords">President</keyword> <keyword id="19934334" type="General" weightage="20" keywordseo="Droupadi-Murmu" source="keywords">Droupadi Murmu</keyword> before presenting the full Budget for 2024-25. As per established tradition, the finance minister met the President at the Rashtrapati Bhavan before heading to Parliament. President Murmu offered 'dahi-chini' (curd-sugar), considered auspicious, to Sitharaman before she left for Parliament to present the Union Budget. The Union Cabinet met thereafter to clear the Budget. Before the actual presentation in Parliament, the Cabinet headed by Prime Minister Narendra Modi will approve the Budget for fiscal 2024-25 (April 2024 to March 2025). Expectations are running high as Sitharaman presents her seventh Budget in the Lok Sabha on Tuesday. The Budget would give a glimpse of the Modi government's performance in the past 10 years while outlining the roadmap to make India a developed nation. Sitharaman continued with the tradition she set in 2019, carrying the budget speech in a 'bahi-khata', which she used after dropping the briefcase tradition. She keeps a digital tablet in a red 'bahi khata' style pouch. The economy is projected to expand by 6.5-7 per cent in the current fiscal, as per the Economic Survey tabled in Parliament on Monday. SEE ALSO:<a href="https://www.businessinsider.in/budget/news/union-budget-2024-live-updates-finance-minister-nirmala-sitharaman-key-announcements-23-july/liveblog/111942008.cms" target="_blank"></a> <a href="https://www.businessinsider.in/budget/news/union-budget-2024-live-updates-finance-minister-nirmala-sitharaman-key-announcements-23-july/liveblog/111942008.cms" target="_blank">Union Budget 2024 Live Updates: Finance Minister Nirmala Sitharaman to present her record seventh consecutive Budget today</a><a href="https://www.businessinsider.in/budget/news/heres-a-quick-overview-of-pm-modi-3-0-governments-first-budget-to-be-presented-by-fm-nirmala-sitharaman-today/articleshow/111944393.cms" target="_blank"></a> <a href="https://www.businessinsider.in/budget/news/heres-a-quick-overview-of-pm-modi-3-0-governments-first-budget-to-be-presented-by-fm-nirmala-sitharaman-today/articleshow/111944393.cms" target="_blank">Here's a quick overview of PM Modi 3.0 government's first budget, to be presented by FM Nirmala Sitharaman today</a><a href="https://www.businessinsider.in/budget/news/economic-survey-2024-industries-grow-by-9-5-fueling-economic-growth-to-8-2/articleshow/111923191.cms" target="_blank"></a> <a href="https://www.businessinsider.in/budget/news/economic-survey-2024-industries-grow-by-9-5-fueling-economic-growth-to-8-2/articleshow/111923191.cms" target="_blank">Economic Survey 2024 – industries grow by 9.5%, fueling economic growth to 8.2%</a>

Finance Minister Nirmala Sitharaman meets President ahead of Budget speech

<ul class="summary-list"><li>I made scrambled eggs using different <a href="https://www.insider.com/best-scrambled-eggs-recipe-chef-bobby-flay-review-2022-3">well-known tricks and a few methods</a> I had never heard of.</li><li>Microwaving and baking the dish in the oven were the worst methods, as they made the eggs rubbery.</li></ul>It seems that almost <a href="https://www.businessinsider.com/best-scrambled-eggs-recipe-chef-bobby-flay-review-2022-3">everyone has their own special method of making scrambled eggs</a> — there are so many ways to change the flavor and texture.I love to throw scrambled eggs on breakfast sandwiches or mix them with veggies, but I had never found the ideal method to get a soft texture that isn't too wet or dry.So, I decided to try a mix of easy and unique tricks for making the classic breakfast.<h2>I first tried the 'low-and-slow' method, a technique I've actually tested before</h2><div type="image" title="Eggs are mixed in spatula in a pan" height="3024" width="4032" msid="115315135" hostid="261" sizebytes="536750"></div>I've previously tried making scrambled eggs on very low heat for a long amount of time à la <a href="https://www.businessinsider.com/best-scrambled-egg-recipes-review-from-celebrity-chefs">Tyler Florence's recipe</a>. <a href="https://www.buzzfeed.com/jesseszewczyk/chrissy-teigen-scrambled-eggs">Chrissy Teigen's method is similar</a> in that she makes a very soft scramble by cooking eggs over the lowest heat for 20 to 30 minutes.I followed this same method, and <a href="https://www.businessinsider.com/which-chef-has-the-best-recipe-for-deviled-eggs">my eggs took about 30 minutes before they were solid</a> enough to move from pan to plate. However, their orange, gooey appearance put me off, and I couldn't bring myself to take a bite.<div type="image" title="Runny, orange eggs sit on a plate on a black table" height="3024" width="4032" msid="115315159" hostid="261" sizebytes="500850"></div>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.<h2>The results from incorporating boiling water shocked me the most</h2><div type="image" title="Ribbons of scrambled eggs in a pot of boiling water with a lid" height="3024" width="4032" msid="115315191" hostid="261" sizebytes="407712"></div><a href="https://www.bloomberg.com/news/articles/2017-08-29/you-are-making-scrambled-eggs-all-wrong">This method</a> seemed like one of the weirdest tricks of the bunch because it involved mixing a bowl of boiling water so that it swirled — like a whirlpool — and then pouring in whisked eggs.I did just that, and the eggs instantly firmed up into delicate ribbons. This looked pretty gross, to be honest, but it was also fun to watch it happen.I used a small strainer to pull the eggs out of the water, placed them in a bowl, and topped them with a little butter, salt, and pepper.<div type="image" title="Scrambled eggs in a blue bowl with pepper and a pad of butter sit on a wooden table" height="3024" width="4032" msid="115315138" hostid="261" sizebytes="870950"></div>The result was so impressive as <a href="https://www.businessinsider.com/i-tried-the-easy-folded-egg-recipe-reviewed-photos">the eggs were so light and bouncy, and not too dry or wet either</a>. They weren't rubbery at all, and adding a bit of butter on top made them rich and creamy.Cleaning the mixture out of the strainer was a little messy, and I had to blot some extra water out of the eggs, but it was worth it. The eggs had a great taste and texture, and once the water was boiling, they took just seconds to cook.<div type="image" title="The writer holds a sandwich with scrambled eggs and a few bites taken out of it over a blue plate" height="3024" width="4032" msid="115315143" hostid="261" sizebytes="681846"></div>Because these scrambled eggs held some water even after straining, <a href="https://www.businessinsider.com/best-breakfast-recipe-for-egg-sandwich-from-chef-2021-9">I wasn't sure that they'd hold up on a breakfast sandwich</a>, so I used a piece of cheese as a barrier to prevent the eggs from making the bread wet. This worked like a charm.<h2>Adding a splash of plain water was one of the easiest tips to follow</h2><div type="image" title="The writer pours water out of a measuring cup into a bowl of raw mixed eggs and a whisk" height="3024" width="4032" msid="115315184" hostid="261" sizebytes="693352"></div><a href="https://www.southernliving.com/dairy/eggs/how-to-make-fluffy-scrambled-eggs">This tip</a> is as easy as it gets — and free. <a href="https://www.businessinsider.com/which-chef-has-the-best-recipe-for-omelets-reviewed-photos">I just added a splash of plain water to my eggs</a> before whisking and cooking them.These eggs came out just how I like them, thoroughly cooked and fluffy without being wet or runny. I needed to add more salt, but the overall flavor was still good.<div type="image" title="Bright yellow scrambled eggs on a white plate on a wooden table" height="3024" width="4032" msid="115315171" hostid="261" sizebytes="633150"></div>This method was super easy. The eggs were done in no time, and I always have this secret ingredient on hand.<h2>Cooking in the microwave gave the eggs a spongy, unappealing texture</h2><div type="image" title="Half-cooked eggs in a blue bowl with runny, raw eggs in the middle and pepper sprinkled over mixture" height="3024" width="4032" msid="115315179" hostid="261" sizebytes="631982"></div>When I think of microwaved eggs, I think of a dry, rubbery texture, which is exactly what <a href="https://www.epicurious.com/expert-advice/how-to-make-scrambled-eggs-in-the-microwave-article">this method</a> gave me.I started by whisking the eggs, milk, and seasoning together in a microwave-safe mug. I microwaved the eggs for 30 seconds at a time, and they took about two minutes to cook completely.<div type="image" title="Rubbery-looking scrambled eggs in a blue bowl on wooden table" height="3024" width="4032" msid="115315144" hostid="261" sizebytes="644306"></div>In a pinch, these would be fine because they cooked quickly, required few ingredients, and were easy to make. Bread also masked the not-so-great texture.<h2>Making this dish in the slow cooker took an hour, but the eggs turned out great</h2><div type="image" title="A single layer of bright-yellow eggs in black slow-cooker pot" height="3024" width="4032" msid="115315149" hostid="261" sizebytes="675466"></div>This slow-cooker option yields a lot of scrambled eggs, making it <a href="https://www.businessinsider.com/good-easy-breakfast-recipes-to-make-in-air-fryer-reviewed-photos">ideal for meal-prepping or serving a crowd</a>. Though slow-cooker recipes typically take a long time until they're done, the eggs only needed an hour.I cut <a href="https://www.recipesthatcrock.com/crock-pot-scrambled-eggs/">this recipe</a> down a bit, and used six eggs, just shy of a cup of cream, and about a cup of mozzarella cheese. I whisked these ingredients together while a tablespoon of butter melted in the slow cooker. Then, I just poured in the eggs, covered the pot, and let them cook on high for an hour.<div type="image" title="Fully-cooked eggs in a slow-cooker pot. Eggs are folded over to reveal browned area of eggs that was against the pot" height="3024" width="4032" msid="115315188" hostid="261" sizebytes="876636"></div>This method surprised and impressed me because <a href="https://www.businessinsider.com/what-to-add-to-scrambled-eggs-to-make-them-better-2021-6">the eggs were very light, soft, and fluffy</a>. The only downside is that the bottom got pretty brown, but the flavor was still very buttery and cheesy.They also didn't stick to the slow-cooker pot at all, making for easy cleanup.<div type="image" title="Chunks of scrambled eggs, some areas browned, on a white plate" height="3024" width="4032" msid="115315192" hostid="261" sizebytes="509276"></div>This method was much easier than cooking a lot of eggs on the stove, so I'll definitely be trying this again when I need larger portions of scrambled eggs — but next time, I'll be sure to keep the heat at low or medium.<h2>The oven method is also meant to serve a crowd, but it didn't impress me</h2><div type="image" title="White mug with scrambled eggs molded into shape with pepper mixed in" height="3024" width="4032" msid="115315155" hostid="261" sizebytes="481736"></div><a href="https://affiliate.insider.com?h=ea3647b6aa06d666d3fba59e9066930766325dede4e9722b15df18b0b0f6b32c&amp;postID=62683465f9954a1faf17d234&amp;postSlug=best-trick-to-make-perfect-scrambled-eggs-recipes-review-photos-2022-4&amp;site=bi&amp;u=https%3A%2F%2Ffood52.com%2Frecipes%2F81082-oven-scrambled-eggs">Making scrambled eggs in the oven</a> is also meant to cook large portions for a crowd in a short amount of time.This recipe called for 24 eggs and a large dish, but I scaled it down to one serving in a smaller, oven-safe ceramic mug.<div type="image" title="Circular-shaped piece of scrambled egg cut in half and on piece of bread on blue plate on wooden table" height="3024" width="4032" msid="115315140" hostid="261" sizebytes="861442"></div>The eggs, especially the edges, came out dry and rubbery. Whether I'm making a single serving or cooking for several people, I wouldn't turn to the oven to make scrambled eggs again.<h2>The cocktail-shaker method was OK, but it was too messy for me</h2><div type="image" title="Foamy raw eggs in a metal cocktail shaker" height="3024" width="4032" msid="115315152" hostid="261" sizebytes="643092"></div>Making scrambled <a href="https://www.foodnetwork.com/fn-dish/recipes/water-bottle-hack-scrambled-eggs">eggs in a cocktail shaker</a>, or wide-mouth water bottle, instead of whisking makes sense to me. It's common to mix egg whites in a shaker for the foam to top cocktails — this was similar, but I was leaving the yolks in.<div type="image" title="Raw egg spilled on black counter" height="3024" width="4032" msid="115315165" hostid="261" sizebytes="389696"></div>I simply shook a couple of eggs in a metal cocktail shaker. But when I removed the lid, the pressure led the eggs to explode a bit, so it was messy.<div type="image" title="Chunky-looking bright-yellow eggs on white plate with wooden board" height="3024" width="4032" msid="115315150" hostid="261" sizebytes="483836"></div>When I cooked them, the eggs came together in large, folding ribbons, and the final texture was slightly rubbery but moist. The eggs were fine, but I think the texture and taste weren't worth the mess.<h2>The super-whisk method took a little more time and effort, but the eggs were decadent</h2><div type="image" title="Raw eggs in a metal bowl being whisked" height="3024" width="4032" msid="115315173" hostid="261" sizebytes="439290"></div>I'm not one to eat wet eggs, so I wasn't sure that I'd like this <a href="https://www.seriouseats.com/recipes/2015/05/french-style-soft-spoonable-scrambled-eggs-recipe.html">"spoonable" scramble</a>.However, this method was easy enough since all I had to do was whisk eggs, butter, cream, salt, and pepper in a saucepan over low heat. When I say whisk, I mean really it — I mixed them nearly nonstop for 15 minutes in order to achieve the tiniest curds.<div type="image" title="Scrambled eggs in metal pot with small curds in it" height="3024" width="4032" msid="115315182" hostid="261" sizebytes="327122"></div>I knew I'd have trouble stomaching these very wet eggs, so I poured them over a sturdy piece of bread. <a href="https://www.businessinsider.com/weird-things-about-eggs-that-arent-true-2019-7">I ate one spoonful of the eggs alone</a>, and I found they had a velvety texture and rich flavor thanks to the butter and cream.<div type="image" title="Scrambled eggs on toast with a rosemary sprig on top on blue plate" height="3024" width="4032" msid="115315177" hostid="261" sizebytes="623606"></div>I don't expect to make these often, but for wet eggs, they did turn out amazing.<h2>Overall, I picked up several new favorite ways to make scrambled eggs</h2><div type="image" title="The writer smiles and holds a plate of scrambled eggs toward camera" height="3024" width="4032" msid="115315175" hostid="261" sizebytes="654384"></div>I'd probably use about half of these methods again, but my absolute favorites were the boiled-water and the slow-cooker ones. I'll be using the boiling-water method as my new go-to and the slow-cooker option for making brunch for friends or <a href="https://www.businessinsider.com/the-best-frozen-breakfast-sandwich-you-can-buy-review">preparing breakfast sandwiches or burritos for the freezer</a>.I didn't mind the super-whisk method, and I can see myself trying that one again. The plain-water method was also incredibly easy and is ideal for times when I am out of milk and want to make fluffy scrambled eggs.But after multiple attempts with cooking eggs low and slow, I won't be trying that again. The microwave and oven options also didn't work out for me, and the shaker method made too much of a mess.Overall, I'm glad to have found at least a handful of easy, go-to methods for scrambled eggs that work for any occasion.This story was originally published on May 1, 2022, and most recently updated on November 14, 2024.

I tried 8 tricks for making perfect scrambled eggs, and the best called for a whirlpool of boiling water

Prime Minister <keyword id="19895781" type="General" weightage="20" keywordseo="narendra-modi" source="keywords">Narendra Modi</keyword> hailed the seven-year journey of <keyword id="19922145" type="General" weightage="20" keywordseo="Goods-and-Services-Tax" source="keywords">Goods and Services Tax</keyword> (<keyword id="19951327" type="General" weightage="100" keywordseo="GST" source="keywords">GST</keyword>). Quoting a newspaper report, PM tweeted on the social media platform "X" that GST has improved the lives of 140 crore <keyword id="19916609" type="General" weightage="20" keywordseo="Indians" source="keywords">Indians</keyword>. "For us, reforms are a means to improve the lives of 140 crore Indians. After the introduction of GST, goods for household use have become much cheaper." The PM also highlighted that after the implementation of GST, the <keyword id="20044873" type="General" weightage="20" keywordseo="savings" source="keywords">savings</keyword> of the poor and the common man have increased as the GST has reduced <keyword id="20018720" type="General" weightage="20" keywordseo="taxes" source="keywords">taxes</keyword> on various <keyword id="20447338" type="General" weightage="20" keywordseo="household-items" source="keywords">household items</keyword> like flour, curd, detergent, etc. He said, "This has resulted in significant savings for the poor and common man. We are committed to continuing this journey of reforms to transform people's lives". The Goods and Services Tax will complete its seven years on July 1, it was implemented in 2017. After its implementation, the tax has reduced on several products and services used by the common man. As per the Central Board of Indirect Tax and Customs, post GST various daily household items have become cheaper. It includes items like flour, television, detergent, hair oil, soap etc. The GST has amalgamated a large number of central and state taxes into a single tax. It also mitigated the ill effects of cascading or double taxation in a major way and paved the way for a common national market. From the consumers' point of view, the biggest advantage is in terms of reduction in the overall tax burden on goods. The Introduction of GST has also made Indian products more competitive in the domestic and international markets owing to the full neutralisation of input taxes across the value chain of production. On June 22, <keyword id="19956758" type="General" weightage="20" keywordseo="Finance-Minister" source="keywords">Finance Minister</keyword> <keyword id="19916618" type="General" weightage="20" keywordseo="nirmala-sitharaman" source="keywords">Nirmala Sitharaman</keyword> announced that the next meeting of the Goods and Services Tax (GST) Council is tentatively scheduled for mid-to-late August. The GST Council proposed exemptions for specific services offered by <keyword id="19909154" type="General" weightage="20" keywordseo="Indian-Railways" source="keywords" meta.keywordsubtype="org" meta.entityname="Indian Railways" meta.hostid="261" meta.entityid="Indian Railways">Indian Railways</keyword> to the general public, as well as for intra-railway transactions. The GST Council recommended waiving interest penalties on demand notices issued under Section 73 of the GST Act for fiscal years 2017-18, 2018-19, and 2019-20. This section pertains to cases not involving fraud, suppression, or misstatement. Taxpayers who pay the full tax amount demanded in the notice by March 31, 2025, will benefit from this waiver.The Council approved an extension for availing input tax credit (ITC) on any invoice or debit note.

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