You’re probably familiar with the popular foodie site, Epicurious (www.epicurious.com). These folks consistently come up with clever ideas for turning a ho-hum dish to something worthy of raves. And they experiment a lot with standard food prep methods and then pass on new ways of doing things.

Like their take on preparing eggs, for instance. There seems to be two camps here—the fried folks and the scrambled folks. Each has its own merits: The fried variety sports crispy edges, while the scrambled stuff has a lighter-than-air fluffiness and seemingly endless mix-in possibilities.

So Epicurious asked the question: Why can't eggs be both? And after messing around with the idea, they discovered eggs certainly can be both. Their approach? All you have to do is Framble.

The Framble is exactly what you think it is: A Frankenstein-like mash-up of fried and scrambled eggs that brings the best of both worlds to the breakfast table. It's a fried egg without any of the annoying parts, as there's no need to let the whites set or to coddle the precious egg yolks so they don't spill all over the place. At the same time, it's a scramble with some textural variation and less clean up.

And you need no special equipment to framble. You don't even need to break out a mixing bowl or whisk. That's because every cooking step takes place in one nonstick skillet. And you can use mix-ins as you would with plain old scrambled eggs! Virtually anything you'd want to incorporate into scrambled eggs will work with the Framble. How about spicy meats (like chorizo or Andouille), wilty greens, diced bell pepper, chopped green onion, or hearty, cooked grains?

So how do you framble? Start by melting 1 tablespoon butter or olive oil in a nonstick skillet over medium-low heat. Place all chosen add-ins and lightly sauté them in the butter. Add a little more butter and crack your eggs into the skillet one at a time. Use a rubber spatula to break one or two of the egg yolks and incorporate them into the egg whites and the add-ins. Leave one or two of the yolks in tact. Continue to gently stir the Frambled eggs until the yolks are set, about 2-3 minutes.

BUT, if you’re a die-hard scrambled fan, let’s take a look at how the professional chefs scramble their eggs:

Brown: Whisk with Whole Milk. This is simple yet effective. Adding whole milk isn't his only tip, though. "Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an oven-safe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food."

Giada De Laurentiis: Frittata Cupcakes. Giada's preferred method of scrambling eggs involves a mini muffin tin so she can make frittata cupcakes. She says you can use whatever is leftover in your fridge (pasta, meat, vegetables, etc.). If you like this grab-and-run eggy idea, then just combine whipped eggs with diced or chopped leftovers and pour this into well-buttered muffin cups. Bake for about 10 minutes in a 350°F oven.

Rhee Drummond (Pioneer Woman): Add Smoked Salmon and Chopped Chives. She doesn’t have any special technique (“It’s all in the wrist” or “Whip in lots of milk and air”, and so on). She says these are the best scrambled eggs because of the flavor combination and texture of what she adds.

The holidays tend to be a time when we do more breakfasts together, and these egg versions could be just the special touch we’re looking for!