The Perfect Scrambled Eggs

My husband should be writing this post.  He’s actually the one who has recently perfected the egg-scrambling over here.  (He knows it and he’s quite proud of it!) Now he offers to make the eggs any time we’re having them….by all means hun, go right ahead.  It’s always nice to step aside and let him do some of the cooking:)  
Besides, he eats  A LOT of eggs.  It was about time he learned how to make them;)  He did a little research and put what he learned to the test.  I thought I made pretty good scrambled eggs, but his, yeah they were perfect! 

I know, scrambled eggs are such a staple and so easy everyone knows how to make them, right?  When I was first married I just threw the eggs in a hot, greased pan and scrambled away. They were edible, but not light and fluffy or moist like eggs should be.    
There are a few secrets to making good scrambled eggs… 
1) Using a little bit of milk to keep the eggs moist
2) Starting out cooking the eggs on low heat until curds form, then cranking up the heat.  
3) Gently folding the eggs over each other (rather than just stirring away). 
Scrambled Eggs
3 egg whites plus 2 eggs (or you can use 5 whole eggs)
5 tbs milk
Pam cooking spray (or a pat of butter)
Salt & Pepper
Shredded cheese
In a small bowl, combine the eggs and milk with a fork.
Spray a non-stick skillet with cooking spray and turn to medium-low heat for several minutes.  If using butter, melt butter over medium-low until it bubbles.
Stir in a pinch of salt and pepper into egg mixture and pour eggs into pan.  Stir slowly with a heat-resistant spatula.  As soon as curds begin to form, turn up the heat to high.  Instead of stirring the eggs, begin folding the eggs gently over themselves while shaking the pan gently with the other hand.
As soon as there is no more liquid in the bottom of the pan , remove from heat and garnish with a little bit of shredded cheese and a dash of salt and pepper.

slightly adapted from Alton Brown
about 3 servings



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