EGG-CELLENT EGGS
Eggs Two Ways: Silky, Scrambled & Not So Poached
Breakfast is my favorite meal of the day, whether it is in the morning or very late at night. There is no greater staple for breakfast than eggs! They are simple to make, many ways to prepare them, and for the most part healthy for you. During the week, my schedule is hectic, fast paced, and leaves little time to relax and enjoy a complex meal. I am usually in bed around 12:30-1am and up before 8 to get the kids ready and off to school. So I either have a healthy shake (I will share another time) or I make quick eggs over Ezekiel bread.
Yes, I know we all have made eggs in some form, but are you doing it right and easy? I can’t tell you how many places I have gone and eggs are either overcooked, or scrambled eggs are chunky, bland, and rubbery. Believe me, for years I thought the right scrambled eggs were the ones that are in big chunks where you pick one hunk up on the fork. I am here to sadly tell you, that is the wrong way to eat and cook them. Scrambled eggs should be, silky, smooth, creamy, and packed full of flavor. It did take me a couple of times to get used to the texture, but I am here to say they are divine! If you make these for yourself or someone you really like, they probably won’t guess they are scrambled eggs and I promise they will think you slaved over the stove to make them. The key to a great scrambled egg is cooking them low and slow. You do not want to cook too fast. The protein in the egg will harden up and become tough. You also need to constantly move the eggs around in the pan with a spatula and regulating the amount of heat hitting the pan. Finally, you want to take the pan off the heat BEFORE the eggs are done cooking. They will continue to cook even after you put them on plate.
Scrambled eggs will only take you 5 minutes or so to cook, but some mornings I have much less time than that. So I figured out a way to cook a poached-like egg in the microwave that is ready to eat in less than a minute. It is not truly poached since it is not cooked in water, but it will look like a perfect egg without a mess to clean up. When I first started doing it this way, the egg would pop in the microwave and splatter all over. With trial and error, I found out salt was my best friend. The salt prevents the egg from popping most of the time! When you slide this egg onto the plate or over bread, it looks beautiful and tastes amazing.
RECIPE & INSTRUCTIONS: SILKY, SCRAMBLED EGGS
COURSE: Breakfast COOK TIME: 5 Min SERVINGS: 3-5
INGREDIENTS:
8 Eggs
¼ Cup Of Milk (or half & half or heavy cream)
Salt To Your Liking
Black Pepper To Your Liking
1 Tbsp. Chopped Chives
2 Tbsp. Butter
½ Tbsp Olive Oil
INSTRUCTIONS:
Gently whisk the eggs and milk into a small bowl. Set aside the salt, pepper, and chives.
Melt the butter and olive oil in a skillet on low heat. Add the egg mixture and let it sit for a minute or two. Then gently fold the eggs over back and forth with a spatula. Once the eggs have a custard-like consistency, then stir the eggs constantly with the spatula until they have just a little liquid left.
While the eggs are cooking, you may need to take it on and off the heat. You want to cook these low (heat) and slow. They will continue to cook once off the stove, so do not overcook them. Patience is key.
Place on your favorite bread, or just on a dish and season with the salt, pepper, and chives.
RECIPE & INSTRUCTIONS: NOT SO POACHED EGG
COURSE: Breakfast COOK TIME: 30 sec SERVINGS: 1
INGREDIENTS:
1 Egg
Pinch Of Kosher Salt
Pinch Of Pepper
Shredded Cheese
Chopped Chives
Cooking Spray
INSTRUCTIONS:
Spray a small tea cup with any kind of cooking spray. Crack one egg into the cup and add the pinch of salt, pepper, and shredded cheese (optional).
Cover the tea cup with a paper towel and place in the microwave for 30 seconds for a runny yolk, 40 for well done.