This was one of those recipes, I just felt like (as a mom) I really needed to dominate. To have locked and loaded, under my belt, ready to pull out and whip up to perfection at the drop of a hat. Scrambled eggs are a pretty great way to start the morning: low maintenance, so, so fast and they make for a healthy and protein-packed breakfast.
The thing is, scrambled eggs seem like a very simple dish, however, they’re also extremely easy to mess up. They can become tough, and chewy, dry and lackluster in no-time flat. But, no worries. I’ve got the solution to that locked and loaded.
I actually fell into it after a few attempts to perfect the omelet.Turns out, a similar technique can be used to achieve a glorious batch of scrambled eggs. Just a few ingredients and a little technique. That’s all it takes.
Oh, and the pan! Can’t forget about the pan. So, I’ve tried my fair share of nonstick cookware, but I have to say my very, most favorite brand for scrambling up a stellar batch of eggs is All-Clad. A 10″, non-stick pan by All Clad to be specific. Calphalon is pretty legit as well, but beware that Calphalon has multiple cookware lines out there, that differ in degrees of “quality.” You can typically find the good ones at Williams-Sonoma, but ain’t no shame in hunting for a bargain, people. Hit up your favorite outlets or TJ Maxx for a deal if you’ve got the time…oh, and don’t forget about that ever-present 20% off Bed Bath & Beyond coupon. Happy shopping!
- 8 large eggs
- 1 tablespoon half and half
- 1/4 teaspoon Kosher salt
- Generous pinch black pepper
- 1 tablespoon unsalted butter
Add eggs, half and half, salt and pepper to a mixing bowl, and whisk vigorously until thoroughly mixed. Set aside until ready to use.
Have ready a medium-sized, non-stick saute pan over medium heat. Add butter to saute pan, and swirl around until the bottom of the pan is evenly coated. Do not allow the butter to brown. If butter browns, wipe pan clean and start over, slightly lowering the heat if necessary. As soon as the butter has melted, pour the egg mixture evenly into the pan and allow to sit, undisturbed for about 1 minute.
Begin working from the outer edges of the pan, and using a bendy spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow outward, toward the perimeter of the pan. Resist the urge to stir. Continue with this process until the eggs are no longer in liquid form.
Reduce the heat to medium-low and at this point, begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue cooking to your liking of doneness. The entire process should take no longer 3 minutes for a soft scramble. Remove from the heat and serve right away.
Would pair well with: