How to make scrambled eggs
Know how to make scrambled eggs because they are good to eat anytime!
If you are not a
breakfast eater (but should be, which you already know because your mother told
you so) you can still eat breakfast foods for lunch or dinner. There are no
rules saying you can't have eggs and bacon at night. In fact, eating
breakfast when you should be eating supper is fun and a refreshing change of
pace. Mastering how to make scrambled eggs guarantees that you can whip up a meal in no time, any time.
What would breakfast be without eggs? Probably supper. Eggs are versatile and can be scrambled, fried, poached or boiled.
An interesting aside … did you know that the lyrics of Paul McCartney’s most famous song “Yesterday” were originally “Scambled eggs, oh you’ve got such lovely legs.” Scrambled eggs morphed into Yes-ter-day, thankfully.
So how do you make scrambled eggs? Certainly there are more ways than one. Paula Deen, cook, author and TV icon, has a delightful recipe that is sure to please your palate.
The Lady’s Perfect Scrambled Eggs by Paula Deen
You will need 8 eggs, 2 heaping Tbsp. of sour cream; 1 Tbsp. water; salt and freshly ground black pepper; 2 Tbsp. butter and ½ to ¾ cup of grated cheddar cheese.
Beat the eggs, water, salt and pepper and sour cream in a medium size bowl. The mixture should be fluffy. Use a non-stick frying pan, in which you melt butter. Cook the eggs over low heat and stir occasionally. Stir in the cheese. Cook the eggs and cheese until they are the consistency that you desire. Serve the eggs with biscuits and country ham.
Another Scrambled Egg Recipe:The secret to a great batch of scrambled eggs may well be whisking the eggs vigorously and thoroughly before cooking them. When you whisk the eggs the result is fluffier scrambled eggs.
Do not over-cook your scrambled eggs. If they are brown, they may be over-cooked. The ideal scrambled eggs should be a little bit moist and soft.
When making scrambled eggs, use a heat-resistant rubber spatula and cook the eggs in a non-stick sauté pan.
- 8 eggs
- ½ cup whole milk
- 2 Tbsp clarified butter or whole butter
- Salt and ground white pepper, to taste
Crack the eggs into a mixing bowl (a glass bowl is preferable) and beat them until they turn a pale shade of yellow. Heat the non-stick sauté pan over medium heat and then add butter, allowing it to melt.
Add milk to the eggs and any seasoning that you want to use in addition to salt and white pepper. Whisk away. You can use an electric beater if you want to. The objective is to beat as much air as possible into the eggs.
Drop some water into your buttered pan. If the water hisses you’re ready to go. Pour in the eggs but do not stir them. Let the eggs cook for a minute or so until the bottom of the eggs start to set. Using your spatula, push one edge of the egg into the center of the pan. At the same time tilt your pan to allow the liguid part of the eggs to flow underneath. Do this with the other edge until there is no liquid left.
Turn off the heat and keep stirring, gently, and turning the eggs until all of the eggs are cooked thoroughly and have become firm. Try not to break up the eggs. Now you can add other ingredients if you want to including diced onions, cooked bacon, diced ham, fresh herbs and or grated cheese.
Toast and butter some bread, pour yourself a cup of orange juice and a cup of Joe and eat away.