Hey, you. Yes, you! Stop eating bland, overcooked, rubbery scrambled eggs that have been beaten mercilessly with a spatula. Stop it. Right now. You deserve better. Thankfully, this taste bud abuse can come to an end if you simply follow my secrets for the perfect scrambled eggs. Trust me, once you taste the perfect scrambled eggs, your breakfasts, lunches, and even dinners, will never be the same. And your taste buds will thank you. :)
Secret #1: Use fresh eggs. Like, really, really fresh eggs. So how do you go about obtaining fresher-than-fresh eggs? It’s simple- check your local farmer’s market! Or if you’re lucky, your uncle has chicken coop in his backyard, and sends you home with a good supply of eggs after every visit (thanks Uncle John!). Farm-fresh eggs make all the difference. They are richer, creamier, and have waaaaay more flavor than any eggs from the grocery store. Their bright, orange yolks are proof of this! However, if keeping a steady supply of farm-fresh eggs is not practical for you, never fear! Your scrambled eggs will still be amazing. They’ll just be a tad less flavorful than their fresher counterparts…but they will definitely still be delicious! And to be honest, I usually settle for grocery store eggs. Which brings us to secret #2……..
^Chickens from my Uncle’s farm! Happy chickens lay the best eggs.
Secret#2: It’s all in the scrambling. And the temperature. Super fresh eggs give you some extra flavor, but the way you cook those suckers will make or break your breakfast. If you are one of those people who stirs the eggs constantly over super high heat the whole time…there is still hope for you. Fluffy, beautiful scrambled eggs can be yours. First, put your well-beaten eggs into a skillet over very low heat. Slowly push the eggs across the skillet until curdles are mostly formed. Then, and only then, can you turn the heat up to high. Continue to slowly push the eggs across the skillet until most of the liquid-y eggs are cooked. Your eggs are done when they still look slightly wet, because they continue to cook a bit after being removed from the heat. Salt, pepper, and enjoy your scrambled masterpiece. Eggs never looked this good.
Serve with toast and orange juice and you’ve got yourself a perfect start to your day!
- 4 large eggs (preferably farm fresh)
- ¼ c. milk (or less)
- Preheat a nonstick skillet over low heat.
- Whisk together the eggs and milk together with a fork until eggs are very well mixed.
- Coat the skillet lightly with nonstick cooking spray or butter.
- Pour eggs into skillet and let sit for about one minute.
- Slowly begin pushing the eggs across the skillet until curdles have mostly formed.
- Turn up the heat to med-high/high, and continue pushing the eggs across the skillet until most of the liquid-y egg is gone. (This should not take long).
- The eggs are done when the still appear slightly wet, because they continue to cook a bit when taken of the heat.
- Sprinkle with salt and pepper and enjoy!
Now go and enjoy your newly delicious breakfasts, lunches, and even dinners! Yum!