Thursday, October 02, 2008
So I know scrambled eggs are probably one of those things where YOU DON'T NEED A RECIPE...
so why is it that everyone' scrambled eggs turn out so differently?
My dad makes some mighty fine tasting breakfasts. He is famous for them. I learned how to make scrambled eggs from him.
In my opinion and per my dad's instructions, there are 3 things you need for great tasting scrambled eggs. I have learned from my own experience when I left one of the 3 out.
I've been taught you add water to eggs, milk to french toast.
The tricky part is figuring out the amounts of each. I never measure, I've just gotten a feel. You will too.
1. Whip up your eggs in a bowl. Add a shot or two of water from the tap. (shot meaning a real precise measurement of turning the water on and off again really quickly). If you add too little water, the eggs won't be very fluffy. If you add too much, once the eggs are done cooking you'll have some water leftover in the pan. Not a big deal. Whip the water into the egg mixture.
2. I like my pan on a medium high heat. That's a 7 on my stovetop. Spray your pan with non stick cooking spray if you think you'll need it.
3. When your pan is hot, dump the eggs into the frypan.
4. Salt to taste. My taste, eggs need a fair amount of salt. Eggs without salt taste nasty. I salt the pan as I would if it was vegetables on my plate at the dinner table, but like I said, I like salt, especially with my veggies. BUT: My husband, who is not an over-salter like me, approves.
5. Add cheese, also to taste. Last time I made 10 eggs for my family, I used between 1 cup and a cup and half of colby jack cheese.
6. Stir until eggs are cooked through and not slimy. Serve with ketchup or salsa if you like. My best batches? They're so good they don't even NEED ketchup or salsa.
Our favorite stir ins while the eggs are cooking:
leftover taco meat (even with the kidney beans in it)