Scrambled eggs seem so simple, right? But how often have yours turned out terrible and nearly inedible? Be honest! You know that this simple breakfast can often be ruined by being hard and rubbery! Every experienced cook or newbie should know how to make this cost effective and delicious egg dish. My scrambled eggs were nothing to brag about until I watched Alton Brown and took his tips to heart and now they are always delicious!
Here are the tricks:
1) Fresh high quality eggs. Get the best you can! Our eggs are from our own chickens that we let free-range as often as possible and this provides us with super fresh and nutritious eggs with dark orange yolks. Yum!
2) Water or milk- for each 6 eggs I add 2 Tablespoons of either water or milk. Both options turn out delicious.
3) Choose your pan wisely! Ditch the non-stick! Those are toxic for your health! Cast iron are awesome for just about any cooking EXCEPT scrambled eggs! I find that the pan gets too hot and the eggs cook too fast which makes them hard. And, not matter how I clean my cast iron skillet it seems to discolor my eggs. Yuck! My favorite option is my heavy skillet.
4) Lots of butter to coat the pan- you don’t want those babies to stick!
5) Whisk them to death! Get some air in there and whisk them right up until you pour them in the pan. And you can use a whisk, but I actually prefer a fork.
6) Low and slow cooking. This cooks them slowly and helps them to not become rubbery. Watch them and use a rubber spatula to stir gently. I also use the spatula and gently scrape the eggs from the outside of the pan towards the center. You don’t want any of the egg mixture to sit in one place for too long or it will overcook. Give it time to cook gently and start solidifying and then use the spatula to gently fold from the outside.
7) Remove them from the heat when they don’t quite look done. Sprinkle with salt and fresh ground pepper and top with optional shredded cheese or hot sauce. Yum!