Laura Rennie

perfect scrambled eggs

Laura R.Comment
I'll admit, I'm not an expert egg cooker. My scrambled eggs usually turn out decent but on the dry side, so I end up adding cheese. My fried eggs tend to have crackly edges. Ick.

So tonight, while prepping for a dinner of eggs, pancakes and sausages, I turned to the modern girl's cooking and baking resource - Google. I typed in "perfect scrambled eggs" and guess what I got? A recipe that produced the best eggs I've ever made! Actually, that's technically not true. I didn't follow the recipe.

Here's what I did: I heated a pan to medium heat with a small pat of butter already in the pan. I whisked four eggs with a little less than a quarter cup of milk and two dashes of salt and poured the mixture into the heated pan. Once the eggs began to set I scooched them around Martha Stewart style and then, when they were aaaalmost done, I turned the heat to low and covered the pan so the eggs would finish cooking and stay warm while I focused my attention on frying pancakes.

You're going to read this recipe and the instructions and think that I ignored the whole thing, but I really didn't. I know I didn't do the butter right or the milk right, but I got the gist. And those eggs were phenomenal. I didn't add more salt or any pepper or any cheese or any hot sauce, because I wanted to taste the eggs just as they were. Is it weirding you out how ecstatic I am over eggs?

"Perfect Scrambled Eggs" courtesy of Mr. Breakfast (click on the link for more scrambling tips)

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.