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Thousands to evacuate as Apple Fire grows in Southern California Ground beef recall 2020: JBS Food Canada recalls more than 38,000 pounds of meat Power couple Danielle Kang, Maverick McNealy each in contention

Danielle Kang and Maverick McNealy like to compare notes after their rounds.

© Provided by Golf Channel

The LPGA and PGA Tour pros, one of golf’s power couples, have a lot to talk about this week.

Kang is tied for the lead at the Drive On Championship and McNealy is in contention at the Barracuda Championship. When Kang finished up Saturday in Toledo, Ohio, McNealy was still bidding to see if he could also take the lead in his event, with the Barracuda Championship in California.

Danielle Kang survives wild back nine to share lead at Drive On Championship

“It’s pretty cool, huh?,” Kang said after putting up a 1-over 73 to move into a tie with Jodi Ewart Shadoff and Celine Boutier at 5-under overall. “Hopefully, he plays well today, and it'll be a really exciting Sunday for us.”

When Kang won the Buick Shanghai last year, she credited McNealy with helping calm her in a long-distance cell phone chat before the final round.

Full-field scores from the Barracuda Championship

Full-field scores from the LPGA Drive On Championship

They like to coach each other up and share highlights after rounds.

“Yeah, we talk about the best shots we hit, normally the best putt we made, the most unlucky shot we got,” Kang said. “We talk a lot of golf. We just go, 'Baby, you would've loved this shot. I hit this high cut over a tree . . .’”

McNealy is seeking his first PGA Tour title this weekend, Kang her fourth.

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A graphic shows the way you cook scrambled eggs can completely change how they look and taste

Whole milk turned the eggs nearly white while cooking with oil brightened the yolk's yellow color. Rachel Askinasi/Insider

Insider

  • I tried 10 different ways to make scrambled eggs to see how each egg would turn out. 
  • Some cooking tips like adding milk left me with a wet mess of eggs, while others like adding heavy cream made them fluffier.
  • The side-by-side images show how different cooking methods changed the appearance of each egg. 
  • Visit Insider's homepage for more stories.

Much like hard-boiled and poached eggs, scrambled eggs are a classic breakfast item. 

In my quest to make the perfect scrambled egg, I searched for tips and tricks from both individual home cooks and celebrity chefs. I compiled the 10 most common methods I saw and took to my kitchen to try them myself.  

To keep things consistent, I used a simple Food Network recipe as my starting-off point for each batch. From there, I implemented the slightly different egg-scrambling hacks that came with each unique recipe.

Methods included:

    • Cooking eggs on medium heat;
    • Cooking eggs on low heat; 
    • Waiting until the eggs were in the pan to whisk them; 
    • Letting the butter brown before pouring eggs into the pan; 
    • Mixing heavy cream into the eggs before putting them in the pan; 
    • Mixing whole milk into the eggs before putting them in the pan; 
    • Mixing 2% milk into the eggs before putting them in the pan; 
    • Putting the butter and eggs in the pan at the same time; 
    • Cooking the eggs in oil instead of butter; 
    • Removing and re-adding heat to the pan while constantly stirring the eggs and finishing with crème fraîche.

Here's how each of the eggs turned out (you can click on the image below to make it larger):

Whole milk turned the eggs nearly white while cooking with oil brightened the yolk's yellow color. Rachel Askinasi/Insider

I used one egg and one tablespoon of butter per method, which means I used one stick of butter and less than a dozen eggs for this entire experiment. I made all eight eggs over the course of two days, tasting each right after they were photographed. 

With every Recipe For Success experiment I conduct, I try my best to create little to no food waste. So no cooked egg went into the garbage during the making of this story — yes, that means I ate them all. 

Choose a method based on the texture of cooked eggs you prefer. Rachel Askinasi/Insider

For years, I've denounced eating scrambled eggs. I was nauseated by the smell and simply enjoyed the delights of a runny yolk too much to trade them in for a scramble.

But after trying the eggs I made over low heat and the batch I made with heavy cream mixed in, I'm way more inclined to add silky scrambled eggs to my weekend breakfast rotation. Both of those methods resulted in decadent eggs that I thoroughly enjoyed. 

I was also surprised by how much I liked the scramble I made using Chef Gordon Ramsay's method of adding and removing heat continuously. They were moist, drippy, and filled with flavor, and worked really well on top of toast.

After trying the 10 different cooking methods, I would recommend staying away from adding milk to your eggs or cooking them over a medium flame. The milk just made things wet and flavorless and the medium flame completely dried out my eggs in seconds. But neither mistake caused a problem that a fresh bread roll or some hot sauce couldn't cover up. 

Read the full story to find out how every scrambled egg tasted here >

Insider has more cooking experiments like this in the works. Send suggestions for cooked foods or baked goods you would like to see us try to [email protected]

  • Read more:
  • This graphic shows that the way you make hard-boiled eggs — and how long you cook them — makes all the difference
  • I tried Jamie Oliver's hack for making a poached egg in plastic wrap and it's the perfect way to cook multiple at a time
  • I used an 'As Seen on TV' microwavable egg-cooker and got perfect hard-boiled eggs in minutes
  • This graphic shows how tweaking the same banana-bread recipe can result in 12 different cakes

For more stories like this, sign up to get Insider Life Weekly directly into your inbox.

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