Tuesday, March 10, 2015

Tuesday’s Tip: The Perfect Scrambled Eggs

There are lots of opinions as to what constitutes the perfect scrambled egg. So this is mine but feel free to share in the comments how you make yours. I’d love to know!

In a small bowl, whisk together 3 large eggs, a pinch of salt and black pepper and 2 tablespoons milk (I use skim but you can use whatever you like) until light and foamy.

In a medium skillet, add 1-2 tablespoons butter over medium heat. When the butter bubbles, pour the eggs in the middle of the pan (that will force the butter to the edge so that it will be incorporated more into the eggs). Stir the eggs with a rubber spatula. As soon as the lumps of the eggs start to form, turn the heat to low and begin folding the lumps over on themselves and shake the pan gently at the same time. Just as soon as there is no more liquid part of the egg, turn off the heat and transfer to a plate. Some folks say that you should let the eggs rest for about a minute because they’ll continue cooking. I’m not a fan of a cool or overcooked egg so I don’t usually wait even that long to eat it.

I love to sprinkle a little grated cheese on my eggs or top my grits with them. Maybe even sprinkle them with some bacon or ham. Now you’re talking.

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