<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://static1.squarespace.com/static/55413e07e4b0cd39c01f4040/5546dc6de4b09a1d83e23aad/5546dc76e4b09a1d83e23d42/1430707713656//img.jpg in the food world, I've found they can often be the most vexing to perfect.
And so it is with scrambled eggs. When done right, they’re creamy, rich and satisfying way to start the morning. When done wrong, they can be dry, lumpy and tasteless. Luckily JiT and I have found a fool-proof method for avoiding such tragedies. Well, really this is mostly JiT. As I’ve mentioned before he’s usually in charge of weekend breakfast around here and this is something he’s been tinkering with for awhile.
Turns out that the key to amazing scrambled eggs is to basically avoid the whole notion of “
scrambling.” When I think of “scrambling,” I think of something cooked fast and sloppy. It turns out thats the worst think you can do to your eggs. Instead, you want to baby the eggs, cooking them over low heat and very, very slowly. Its incredibly simple but it takes patience…about 20 minutes worth! During that time, your eggs will slowly move from a liquid to a thick, custard-like consistency and finally, to creamy, fluffy perfection.
Beyond the technique, the “recipe” itself is incredibly straightforward: eggs, some half & half and salt & pepper. We usually throw in some shredded sharp cheddar too, but its not necessary. For this batch, its worth noting that we used Eggland’s Best Eggs. As a foodbuzz featured publisher, I’d received a coupon for a free dozen eggs from Eggland’s Best along with some interesting information about their eggs. According to Eggland’s Best, their eggs have 25% less fat, 34% more lutein and more Vitamins E, B12, D, Omega 3s and folic acid than ordinary eggs. Plus, each egg has that cute little red “EB” stamped on it. Interestingly, Eggland’s Best also notes that their eggs are typically delivered to supermarkets from local farms, within 3 days of laying to ensure freshness.
No matter where you get your eggs, fresh is definitely best. Back in Chicago, we used to get our eggs directly from our CSA, so we knew the farmers and we knew they’d been laid within days or sometimes hours of us picking them up. As you can imagine, they were amazing (or, dare I say…”egg-cellent”), but if you’re buying at the supermarket (the only choice I’ve found so far down in Miami), be sure to check the sell-buy date and look for the freshest ones possible.
Anyway, I know this is a lot to write about the humble scrambled egg, but they really are quite delicious. Ideally, I like to pair my eggs with freshly squeezed OJ (Florida oranges of course), whole wheat toast and, the Sunday newspaper (COUPONS…but more on that in another post) and CBS Sunday Morning for the perfect start to Sunday.
JiT’s Creamy Scrambled Eggs
6 large eggs
1 Tablespoon half & half or milk
1/2 Tablespoon vegetable oil
Kosher salt & fresh ground pepper to taste
1/2 cup shredded cheddar or crumbled goat cheese (optional)
Beat eggs and half & half in a medium bowl. Set aside. Meanwhile, coat a small, non-stick skillet with vegetable oil and place over low/medium heat.
Add egg mixture and cook, stirring occasionally for 15 – 20 minutes. Egg mixture will gradually change from liquid to custard to creamy/scrambled over time. Continue stirring until desired consistency is reached. Season with salt & pepper to taste and fold in cheese if desired. Serve immediately.
Note: As a Foodbuzz Featured Publisher, I received a coupon from Eggland’s Best Eggs for one free dozen eggs. However, the opinions shared within this post are entirely my own.