It’s no secret that since Mazen was born I have had a love affair with eggs. Call it a physiological craving or a random change of palate – I have no idea when my taste shifted from oatmeal to eggs. Of course I still love oatmeal and eat it each week (along with pancakes, French toast, overnight oats and smoothies), but my current favorite breakfast is eggs, fruit and toast.
Many of you have commented on the color and apparent creaminess of my scrambled eggs. The color, most often a deep golden yellow, comes from the fact that I purchase pastured local eggs, either from one of our farmer’s markets or from our neighbor who has a girlfriend with chickens. When traveling, I’ve eaten eggs that are most likely from that other kind of chicken, and I can see and taste a huge difference. So the first step to enjoying delicious scrambled eggs is to buy eggs laid by chickens who have spent their lives in grass.
My scrambled egg technique actually comes from Matt, who was the infrequent household weekend egg cooker for years. Once I started making them on my own on a regular basis, I adopted his technique as my own (although he says I don’t use enough butter and stir too much!) This is how we make our perfect, fluffy, creamy eggs every time:
For those who don’t have video-watching capabilities, here’s the text version.
Step One: Crack your farm-fresh eggs into a mason jar, add a pinch of salt, add a tablespoon of water and beat until all the yolks are broken. I use a jar because it takes up less space in the dish washer than a bowl. The salt is absolutely necessary – your eggs will taste bland without it. I prefer my salt IN the eggs instead of on top. The splash of water helps to steam the eggs, making them fluffy.
Step Two: Preheat a non-stick frying pan to medium low heat. I’ve made eggs in stainless pans with much less success, so if you swear by stainless make sure you really go heavy on the butter. We have Calphlon non-stick pans that I bought at BB&B with a coupon and love them.
Step Three: Add a tablespoon of butter to your hot pan, allow to melt and spread and pour in your eggs. The butter contributes to rich flavor and helps a bit with the non-stickness.
Step Four: Using a rubber spatula (a spoonula will work best!) push your eggs around the skillet being careful not to break them apart too much. There’s nothing worse to me than stringy bits of egg stirred too heavily with a fork. Keep folding the large pieces of egg over like an omelet, including scraping the edges, until the eggs are allllllmost cooked.
Step Five: When the last bits of liquid are present, cut your heat and remove the pan. Since the eggs will keep cooking for a second, they will be done by the time you get a plate. Overcooking eggs makes the proteins constrict and then leak water on the plate – giving your toast and fruit a soggy bath!
Step Six: If you choose, season with black pepper and serve with buttered toast and fresh fruit.
What techniques do you guys use?