Okay, that’s not totally fair. With a bajillion of ways you can cook an egg, we’re all doing it wrong at some point. I’d never really given eggs a lot of thought. Until now, I thought of them as a yummy protein for breakfast and really helpful when making cupcakes, but that was about it. It’s almost like I just discovered the real egg – I guess this could be called my Ode to the Egg.
While there are a MILLION ways to cook an egg, I will be focusing on the humble scrambled egg. When done right, this is probably my favorite way to enjoy eggs, although I do have a soft spot for them over easy too. (soft spot, over easy…ha. get it?)
Step 1: Prep
First, put the pan (I use a simply nonstick pan) on the stove and turn the heat to just higher than medium. Low and slow is the name of the game, you don’t want to burn them, but we also don’t want to wait 45 minutes for breakfast either. Once the pan heats up, add a little pad of butter and swirl it around until it coats the bottom of the pan. Mmmmm butter…
When I scramble eggs, I generally use 3 or 4, depending on how hungry we are that morning. I always use a blender bottle to “whisk” the eggs. I cook eggs so much that I actually have a blender bottle dedicated to just shaking eggs. In a previous life, I would add water, salt, and pepper into the bottle while shaking them up, but I don’t do that anymore. Just good ole egg, the rest will come later.
Step 2: Cooking
Once the pan is warm and the butter has melted, add the eggs. Resist the urge to jump in and start stirring from the beginning, give them a few seconds to start cooking on the bottom. While you’re giving them those seconds sprinkle over a pinch of salt, then start stirring gently with a spatula, just enough to break up the curds. Once they are about half way cooked, pour in about 2 tablespoons of heavy cream and continue stirring. You can adjust the heavy cream to your taste, it really is a personal thing. The more you add the creamier they will be.
We are looking for a really creamy texture, so don’t over cook them. Once they’re done cooking, remove them from the heat and grate some fresh pepper over the top and fold it in.
Step 3: Plate and serve
We dig fruit in this household, as you can see. I also love avocado with eggs, something about that avocado creaminess and the creamy eggs…just divine! My other favorite thing to have in the morning is an english muffin with almond (or peanut) butter, honey, and bananas. I always add chia seeds to the muffin. Sometimes the chia seeds will even find their way into the eggs before they get cooked too. I am completely in to chia seeds right now, but we’ll save that for a different blog.
There you have it, the “secret” to delicious scrambled eggs every time.