Attention egg-obsessed people of the world: this new trick is about to shake up your life – literally.

While everyone has their preferences, it could be argued that scrambled is the best way to eat your eggs. And until now, the closest thing to taking your scrambled eggs on the go was an Egg McMuffin – though it may not be the healthiest option.

But thanks to this genius, one-minute trick that allows you to scramble an egg inside of its shell, you can take this sit-down breakfast classic wherever you please. Here’s how to do it:

What to read next

Watch the video:

1. Grab a long-sleeve T-shirt, two rubber bands, a plastic bag, and an egg.

2. Put the egg inside the plastic bag and seal it (squeezing the extra air out of the bag).

3. Slip the plastic bag into the sleeve of the shirt. Take one rubber band and slip it over the sleeve of the shirt, above one end of the egg. Wrap the band around a few times until the sleeve is closed off tightly above the egg. Take the second rubber band and do the same below the egg.

4. Pick up the shirt and hold it with one hand at each end of the sleeve.

5. Swing the sleeve in a circular motion in front of you like a jumping rope, allowing the weight of the egg to propel the sleeve forward. Repeat this for 15 seconds, pulling the sleeves tight every so often so the swinging comes to an abrupt halt.

6. Shine a bright light (like the flashlight feature on your cell phone) to test if the egg has been scrambled. A regular egg allows light to shine right through; a scrambled egg will not.

7. Put your eggs in a pot of hot water (below boiling point) and cook for 15 minutes.

When your timer is up, you should have a perfect batch of hot scrambled eggs. Could you be more innovative?

First published on womansday.com

Like this? You’ll love:
How to poach an egg? This method is guaranteed to work!
8 new ways with eggs
More food news

Headshot of The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).