Ah, the beauty of scrambled eggs. So versatile, so many possibilities. I love scrambled eggs so much more than omelets. The perfect scrambled egg is thicker and has a fluffier and more complex texture than omelets. I don't mean the kind of scrambled that comes in dry pieces pieces pieces, I mean the perfectly attached layered scrambled egg. And they hold anything you want to put in them so much better.
This morning my husband wanted sausages and eggs goldenrod and and and. I wanted bacon and deviled eggs. But it was not meant to be, on either count. There was not going to be a grocery run for the bacon or sausages, first of all. And secondly, there's the fact that sometimes life offers too much in a day, and tired weary bones don't always feel like getting the dishes done, even if it just means sticking them in a dishwasher. And while young, energetic children should be on top of these things for their poor old tired parents, finding ways to hide from the kitchen is apparently a much better way to release that energy.
Three hours and one huge hunger headache later, the kitchen mess was taken care of, slowly but surely. I decided on scrambled eggs on muffins and toast with a side of fresh fruit, and jam for those who wanted their sandwiches open faced. Always have eggs and bread and butter on hand, always. The brunch was a hit and it was just as fabulous to look at; and not just because everyone was hungry, which can happen you know, people will eat the darndest things and swear by their goodness when they're hungry, but not in my family. In my family, if it sucks, no matter how far into their heads from hunger their eyes are, they'll say it sucks, there's no going around that. This one rocked. Which is a very good thing, because it's not amusing to cook for people who don't appreciate your creative efforts in the kitchen.
So here is the hit recipe, ready for any adjustments you'd like to make. It's quick, it's easy, it's healthy.
- a mixing bowl
- a frying pan
- a fork
- a spatula
- iodized salt
- shredded mozzarella
- shredded Parmesan
- English muffins or toast
- banana(s), tangerines, or your fruit of choice
- jelly, jam, or preserve of your choice
- any other ingredients you'd like to add to your eggs
What to do: Scrambled Eggs
Crack your eggs into your mixing bowl. Add a splash of milk. A pinch of salt. A few cracks of pepper. Chop up a bit of fresh parsley (any kind you prefer, as much or as little) and throw that in. Whisk well. I use a fork to whisk as I have never been good with a whisk, ever.
Heat some butter in your frying pan. Make sure the heat isn't high. A medium or medium low temp on a large burner is best. When the butter is melted, and it should be enough to coat the bottom, add your mix.
From the very beginning, use your spatula (facing down, not like you're going to scoop) to keep the egg off the bottom. Do NOT stir. You want to scoot your spatula across the bottom of the pan, one side to the other, one side to the other, all the way through, till the eggs are almost done. This will frill and layer and fluff your scrambled eggs perfectly and no part of your eggs will get burned or brown. Add butter to an open space on the bottom of the frying pan as you like if the bottom of your pan gets too dry. It will coat and mix right in just fine.
When your scrambled eggs are almost done, you'll know, because they'll still be wet, but your spatula won't want to scoot the same way as when the moisture was prominent. At that point, you carefully flip large sections of the egg over. Then turn off the heat. It will cook the rest of the way on its own for a few minutes while you add sprinkles of Parmesan and Mozzarella to the top.
For the English Muffins or Toast:
I use a toaster oven. Toast until the muffins or bread are warm. (Be sure to slice your English muffins in half before placing them on the rack.) Once warm, pull out the rack a bit (protect your fingers so you don't get burned) and add a pat or two of butter on each. Push the rack back in with a fork or something (the rack will of course still be hot), and let it toast the rest of the way, probably about a minute or less from the time you see the pats of butter have melted. This technique will allow for a perfect crunch smoosh to your toast or muffin.
A quick word about butter:
I love it. I don't love too much of it, and I don't love too little, and you will never ever ever see me use a substitute for it. I use organic most of the time and always salted. That's how I roll. I swear by it. There is nothing better. It adds flavor and creaminess to your eggs so don't dare leave it out!
A quick word about jelly, jam, marmalade, and preserves:
It's worth buying a fabulous one. You'll know it's fabulous because its ingredients will be few and nutritious, and will be found at a roadside stand direct from a local farm, or at a reputable specialty shop like Stonewall Kitchen (one of my favorites going on 18 years now, and you'll get to hear me talk about them often). A little goes a long way, and I do mean a little. A thin spread, if you've bought a perfect one, does the trick and tantalizes the taste buds like nothing else. Cheap sugary jams jellies and preserves require the piling on method. Not good for you.
Like butter, and anything else in life, your embellishments should be enjoyed in moderation and should be great for your body and soul.
And there you have it. A tasty bit of heaven for Sunday or any day's brunch. From our kitchen to yours. We'd like to know your favorite extras you include in your scrambled eggs. Feel free to share in the comments below.