There's More Than One Way...
To Scramble an Egg
It’s easy to assume everyone knows how to make classic dishes like eggs, a PB&J or even pancakes. Though we may often think that, it’s certainly not always the case. Cooking can seem like an intimidating process to many and in todays American living, convenience has become key, which has pushed a number of people to quick fast food meals or microwavable options. I of course, am no foreigner to those experiences myself, whether that be mornings of Eggo waffles or a quick Stouffers dinner, but one thing I’ve learned is that breaking away from quick fixes and having a good quality meal takes time and a willingness to make mistakes.
There are thousands of different recipes out there for the “perfect” eggs and everyone has their own favorite way of eating them, whether that’s boiled, scrambled, fried, deviled, or otherwise. Today I wanted to teach y’all how to make scrambled eggs my way. This has been the way I’ve been making eggs for a while now, but who knows, maybe that changes some day. All I know is this is what makes sense to me. So for those of you who haven’t learned yet, here’s a little step by step for you!
First thing’s first. These are the ingredients you’ll need: 2 eggs, milk, butter, salt, pepper, and a garnish (today I’m using chives).
As for utensils/tools, you’ll need: a pan, a rubber spatula, fork, knife, and container with a lid.
Usually i like to start by getting the pan heated up on more of a lower heat. I’ve tried the whole hot flash eggs before on high heat, but I prefer to have as much control over my meal as possible. I will then throw in a small bit of butter to start melting and just enough to coat the bottom and edges of the pan.
Usually while the pan is heating up, I crack both eggs into the container and then I add a splash of milk (you don’t need much), and then I’ll do a pinch of salt and pepper as well. I’ll generally start by using the fork to break the egg yolks and then I’ll close the lid of the container and give it a good ole shaken (not stirred). By adding in the milk, it adds a little extra creaminess to the eggs and by shaking things up, I try and incorporate some extra air into them, so they come out a little bit more light and fluffy.
Once your butter has melted like this, it’s time to throw in the eggs.
As soon as the eggs go in the pan, you will start to move them around in concentric circles with your spatula. This once again, just helps introduce a little air to them and gives them a fluffier texture.
Once the eggs start to solidify a bit, you will then start to push everything into the center of the pan. This way the eggs stay a bit more compact and intact, rather than having a lot of smaller pieces which makes it harder to eat when on your plate.
Once the eggs no longer look too wet, you’ll want to pull them off the burner and allow the residual heat from the pan to finish them off. This is a great way to make sure you don’t over cook them and give them a crispy finish when we want a light and soft finish instead.
Your eggs should finish up within a minute or so and when they have, you can then plate them up and add any sort of garnish you’d like. I chose to use chives today just because it adds a lovely fresh green color to the meal, especially if you’re making them for someone special and presentation matters.
And… Voilà!
You’re now ready to enjoy a simple meal of scrambled eggs.
You can also add any condiments you’d like to it as well.
As a kid, I added grape jelly, but as an adult, I’ve been known to enjoy mine with ketchup.