I’m sorry for the lack of creativity in the kitchen lately, but the tornado last week kind of destroyed all my food.
I almost started crying when I had to throw away food. Please bear with me while I restock.
However, I ALWAYS have eggs on hand. They’re a dietary staple around these parts!
Want to know how to scramble them like a king?
The Perfect Scrambled Eggs
1. Choose the right pan: Ideally, you want to use a heavily seasoned cast iron pan. The taste is just unbeatable once you get it seasoned. Trust me!
If that’s not available, go with non stick.
- For two eggs, use a 6 inch pan.
- For four eggs, use an 8 inch pan.
- For six eggs or more, use a 10 inch pan.
2. Break the eggs into a bowl instead of into the pan.
I like to do this for two reasons:
- If a piece of shell falls into the pan, it is easier to remove.
- It is easier to beat the eggs in a bowl.
3. Season to taste: Before you beat the eggs, season with a little salt and pepper. A dash of fresh herbs or parmesan cheese makes a nice touch as well.
4. Beat the eggs to the desired consistency: I also like to add a few tablespoons of water to keep them light.
5. Cook over medium low heat: Heat the pan over medium heat and add about a teaspoon of butter per egg. Pour the eggs in all at once and stir slowly with a large wooden spoon for large curds, or stir them with a fork for smaller curds. Turn the pan as necessary to distribute the runny egg,
6. Serve immediately: As soon as the eggs are done, get them out of the pan and serve them. The heat from the pan can continue to cook the eggs and they will end up dry and tough. I like to undercook my eggs by a hair and let them finish cooking on the plate.
It’s that easy!
Scrambled eggs can be quite intimidating, but once you master them, they will be creamy, smooth, and melt in your mouth delicious.
Then you can make this…
Scrambled Eggs with Kale, Garlic, and Goat Cheese
- 1/2 TBS organic butter
- 8 leaves kale, washed, de-stemmed, and chopped
- 1 clove of garlic, chopped
- 3 eggs, beaten
- 1-2 oz goat cheese, shredded (I used Midnight Moon because it is crack)
- Salt and pepper to taste
- Heat the butter in a non-stick skillet over medium-high heat.
- Once it starts to sizzle, add the kale and garlic and sauté about 2 minutes, until the kale is wilted, but still has a bite to it.
- If you haven’t already done this, beat the eggs in a small bowl with salt and pepper to taste.
- Pour the eggs over the kale and sprinkle the cheese over the top. Scramble with a spatula until the eggs are cooked through and the cheese is melted.
- Serve immediately on your favorite bread.
Now who said scrambled eggs are hard?