A good scrambled eggs recipe is breakfast staple and for good reason: Eggs are nutritious and taste good. Serve them up with a side of toast and bacon or ham, and you have yourself a gourmet breakfast. Don't limit yourself to serving them just for breakfast. Add a few ingredients like cheese, ham and mushrooms and you have a hearty and nutritious dinner. The trick to making any scrambled egg meal special is to know how to cook them to perfection.
Eggs are yummy to eat and nutrient-dense. Eggs are considered nutrient-dense because they provide more nutrition to the diet than they do calories. One egg contains 70 calories, which is only 3% of the daily intake for a 2,000-calorie diet. Eggs contain protein, Vitamin A, Vitamin E, riboflavon, Vitamin B6, Vitamin B12, folate, iron, phosphorous and zinc. That's one power-packed little egg.
Purchasing Your Eggs
To achieve perfect scrambled eggs, you should always start with fresh eggs. If you have access to a local farm that produces eggs daily, that's great. If not, here's what you need to know when purchasing your eggs. Just like any dairy product, eggs expire, so be sure to check the date stamped on the carton. Eggs should always be sold in a refrigerated case and should have clean, unbroken shells. The color of the egg does not affect its quality. The only difference between brown eggs and white eggs are the hens that lay them. Brown hens lay brown eggs and white hens lay white eggs.
For one serving of scrambled eggs, you will need two large eggs. Crack them over a bowl that is deep enough to allow for rapid whisking. Whisking the eggs will accomplish two things: combining the egg and the yolk and introducing air to the eggs, which will help them to come out light and fluffy when cooked. Make sure you don't overbeat the eggs to the point that they begin to look glossy. Whisk them just enough that the egg mixture looks frothy and there is no visible distinction between the yolk and the white. Some like to add water or milk at this point, but it isn't necessary. Cooking them correctly will determine how moist or dry they are.
Into the Frying Pan
A non-stick frying pan should be pre-heated on medium-high heat. When the pan is up to temperature and your eggs are properly whisked, it's time to butter your pan. Be sure to use a quality butter that you find tasty, as this ingredient will have a distinct flavor in your finished product. Once the butter has melted and you have distributed it evenly over the pan's surface, add your egg mixture. Using a spatula, begin pushing the eggs away from the sides of the pan. Tilting the pan while you do this will allow the egg that is still uncooked to run back to the sides, where it can then be pushed back away. Continue this process until there are no more runny portions. Before they completely set, scramble them gently. Immediately removing them from the pan will result in moister scrambled eggs; leaving them in the pan longer will result in drier eggs.
Adding Special Ingredients
A common question people have about frying up a batch of scrambled eggs is when to add special ingredients, such as peppers, onions and tomatoes. If you don't want these ingredients to hinder the consistency of your eggs, then you should fry them in a separate frying pan to get them soft before adding them to the scrambled egg mixture. Simply fry your ingredients with some butter until they soften. Then you can add these ingredients to your scrambled egg mixture before you start cooking the scrambled eggs.
If you're ready to take your scrambled eggs to the next level, try adding these special ingredients alone or mix and match: sour cream, ham cubes, Swiss cheese, feta, salsa, tomatoes, scrambled sausage, onions, peppers, broccoli, cottage cheese or black beans.
Once you have experienced French style scrambled eggs, mornings will never be the same. While Americans simply whip a few eggs together with a fork, slop them into a pan on high heat and flip them once or twice, the French coddle their eggs, coaxing the best possible tastes from them, making sure the most romantic textures are created and then delicately placing the soft, creamy treasure onto a plate.
The ever versatile egg is the basis for quiches, omelets, casseroles and a wonderfully inventive dish called a frittata. A frittata can be eaten not only for breakfast, but for lunch or dinner as well. It is a great way to use up all of those leftovers in your refrigerator.
Eggs don't have to be plain. In fact, eggs are more versatile than any other food and can be used for any meal of the day. They are the perfect protein, are easily digested and come quite inexpensively.
Eggs are the perfect food. They are healthy, include protein, cheap, and easy to purchase. There are several ways to cook eggs: hardboiled, scrambled, poached, fried, coddled, etc. If you are an egg fanatic like me, you will enjoy these useful egg tips and fun tricks.