Scrambled eggs sometimes get people all in a tizzy. There’s so many panic-inducing “tips” or “rules” out there in cookbooks and on the internet on how to properly cook eggs, it seems like it requires some special talent or skill or whatever that only a few people in the world possess and they shall be called the Egg Whisperers. Come on! Now that’s a buncha baloney!!! Eggs don’t require anything more than some butter and about five minutes of your time. Once you get scrambled eggs down, you’ll be making them for breakfast AND lunch. It’s true. My favorite sandwich when I was a kid was toast with mayonnaise and tomatoes and scrambled eggs with lots of pepper.
Yum. Yum, I say.
Here’s the deal with scrambled eggs:
- Beat the hell out of them. Use a whisk if you have one. And you need not bother with adding water or milk. Just seriously whip those eggs. You want to get some air in there. If you’re making a whole lotta eggs, you can even use your blender!
- Use an appropriately sized skillet. Probably the smallest one you have will be good. A thick layer of eggs is easier to control than a thin layer.
- Use some butter!!! Or you can use a nonstick skillet with some spray oil if you must, I understand.
- Be nice. Stir gently with a wooden or silicone spoon, if you got one. Cook over a medium heat and take them off the heat before they are completely dry — should still be shiny but in firm curds. There will be enough residual heat in them that they will finish cooking on your plate.
See? Isn’t that EASY? Don’t you want some eggs right now? I do.
P.S. If you want to make cheesy eggs like they serve at Waffle House (I do!), sprinkle the eggs with grated cheese as soon as you put them in the skillet so they can get cooked all up in that cheese’s face and that cheese can get all melty up in those eggs. Mmm.
Once you’re good with scrambled eggs, try migas!
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