52 Weeks of Fresh Breakfast Ideas – Week 7 – Fluffy Eggs My Way
I'm taking the bull by the horns so to speak. I haven't been getting along with breakfast for some time and I aim to rework that this year. Join me in my quest to find 52 Fresh Breakfast Ideas that don't leave me feeling heavy or my family still hungry. We may revisit dishes you already know or find some new favorites but my goal for 2014 is a new appreciation for breakfast.
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Whoops! A little late with this.
This week I'm again visiting an old favorite.
Eggs.
I love scrambled eggs. I enjoy eggs a few ways but scrambled is my favorite.
Now when you say scrambled eggs people think of different things. Even though top chefs will give you one way that “perfect scrambled eggs” should be that is not necessarily what tastes the best to everyone.
I once watched Jacques Pépin and Julia Child make their own perfect versions of scrambled eggs. Each one had a different technique but in the end they were both too runny for my tastes.
I like my eggs COOKED! This seems to be the opposite of what is preferred in fine dining.
When Gordon Ramsey goes on about the “delicious runny yolk,” of his favorite soft boiled eggs my stomach roils in protest.
My family agrees with me and we have many funny moments when Masterchef contestants unveil their perfect dishes and everyone oohs and aahs over the runny yolked egg (blech!).
So how do I make my own scrambled eggs?
Kemi's Scrambled Eggs
(for 1 double for 2 and add 1 more egg for 3)
- 2 large eggs
- splash of cold water
- dash of salt
- pat of butter
Whip eggs, water, and salt in a bowl. (you want a few bubbles in there)
Put a pan on the stove on medium high. When it's warm toss in the pat of *butter and let it melt rapidly around the pan. Occasionally my pan is hot so it turns to browned butter but it's still yummy (in my book).
Once butter has melted (should be seconds) pour eggs in pan and let them bubble around the edges. Use the fork to gently fold eggs a bit at a time to the center. I tend to fold after the bottom has set a bit.
When I feel that the eggs is no longer runny it's done and I slip it onto a plate.
I like to eat them hot and so does my daughter.
*Sometimes I make butter from heavy cream and mix chopped parsley into it. I wrap it in plastic wrap, place in a freezer bag and freeze until I'm ready to use. You can also do this with tarragon but I haven't used tarragon butter on my eggs. Not so sure it would taste good.
I like my scrambled eggs cooked, too, but recently started experimenting with leaving them just a tiny bit of gloss and I really liked them. Not too much though. Basically, I cook them until almost done and then turn off the heat. I read once about adding cold butter to the eggs after they are in the pan, so that they eggs cook while the butter is melting and they were really good! I never thought to use a fork – I always use a flat ended wooden spoon or spatula. Will have to try a fork now! Oh, and no cheesy egg? 🙂
I’ll have to try that. Cheese I have to eat very carefully. I didn’t grow up eating it so too much of it can gross me out. I know most people think I’m crazy for not overloving cheese.
I know! Cheese is so American, haha! My 15 year old doesn’t like a lot of cheese, either. When we order pizza, I eat the cheese and he eats the crust!