Recipes: Scrambled Eggs

I’m a scrambled egg girl. My typical breakfast is some form of scrambled eggs and toast. Nearly everyday. Yes, I am that boring. But I do “dress it” depending on my mood. And my moods are varied…

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  • The first way I actually picked up from the NY Times. Four eggs and 2 tbsp of tomato sauce, mixed together and scrambled as normal (pictured above sprinkled with a few bits of chives, what I had anyway).
  • Vegetables such as diced bell peppers, tomatoes or mushrooms mixed in, scrambled and (sometimes) topped with hot sauce.
  • Shredded cheese mixed in, scrambled and then more cheese (and sometimes hot sauce) on top.
  • Meats like bacon bits, sliced lunch meat (ham usually), crab, smoked salmon (any meat you can think of basically!) mixed in and scrambled. Kind of a pseudo-omelet.
  • Salsa mixed in, scrambled and more poured on top to serve. Sometimes just the “on top” bit.
  • Spices (like crushed red pepper, chili powder, Worcestershire Sauce, garlic, etc) mixed in, scrambled and served.
  • Scramble plain eggs and pour pancake or maple syrup over them. This is actually my favorite one and what I will *always* do if I happen to eat pancakes with my eggs.
  • Slightly melt a few tablespoons of strawberry preserves (i.e. jam or jelly) in the microwave and pour over the plain scrambled eggs. Sweet tasting.
  • Make pseudo-tamagoyaki – I typically mix 2 eggs, 1 tbsp dashi stock and 1 tbsp sugar and make plain scrambled eggs with it on very low heat, so as not to burn.

More information about making the perfect scrambled eggs after the jump…

Typically I eat all of these on buttered toast but sometimes, just for a change of pace, I dump it all in a tortilla.

So how do you make the perfect scrambled eggs?

  • Don’t add salt, dairy of any kind (except for cheese) or water to the scrambled eggs. They all break down the ability for the eggs to hold a curd and you end up with little tiny bits of egg and not chunks. Further they decrease the rich, creamy egg taste, something you want if your eating scrambled eggs afterall.
  • You only want to beat them long enough to break the yolks and mix it thoroughly, you do NOT want to incorporate air into the mixture as that contributes to a “rubbery” taste.
  • Heat 1 tbsp of butter in a non-stick (preferred), shallow skillet over medium heat until melted. Pour in the eggs (and any mix-ins) and just let it sit for a minute.
  • Once the bottom has set push the cooked egg to one side using a silicon/rubber spoon spatula and allow the runny parts to take over the remaining surface of the pan. Repeat until all is set. Be careful about how much you stir it though, the less you stir the bigger the chunks/curds, the more you stir they more they break up. Do it to your preference.
  • Remove from heat immediately or you end up over cooking it.

However, one tip I have heard about but don’t like, as I dislike fluffy eggs, is to use a pinch of either baking powder or cream of tartar (cream of tartar and baking soda create baking powder) before scrambling. It creates beautiful fluffy eggs if that’s your thing.

Whatever you do enjoy making such a simple but delicious dish!

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