Scrambled Eggs that are

Never Boring A Collection of Methods and Recipes

Dennis Weaver

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Scrambled Eggs that are

Never Boring

Contents

The Best Way to Scramble Eggs ..................................................................................................................... 1

How to Make Fancy Scrambled Eggs .................................................................................................... 3

How to Make a Great Skillet Dinner with Scrambled Eggs ........................................................................ 4

Kay’s Skillet Supper ................................................................................................................................. 4

Cowboy Scramble ............................................................................................................................................. 5

Breakfast Burritos Recipe................................................................................................................................ 6

Copyright 2013, The Prepared Pantry

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The Best Way to Scramble Eggs

Plus Tips

I was taught to cook eggs

over low heat. Then I read

that they should be cooked

over high heat. What gives?

We tried both methods in

our test kitchen, scrambling

eggs over low heat and then high. The

resulting difference was in the size of the

curd, the pieces of egg. At high heat, the

curd was larger. For most of us, we

preferred that.

But at higher heat, it’s easy to overcook the eggs and get crusty strips. There is a better

way. Start out with a hot pan so that the eggs cook quickly and in pieces.

So heat a pat of butter on medium high heat until the butter is melted and bubbling but

not browned. Turn in the eggs and stir immediately. We like to use a silicone spatula.

Turn the heat down after several minutes and continue cooking.

To make perfect eggs, use these helpful tips.

1. Break the eggs into a bowl and whisk them together before adding them to a hot

pan. The whites and the yolks should be mixed but not over mixed. There should be

some streams of egg whites through the mixture.

2. Mix your eggs in a glass or stainless bowl. An aluminum bowl may discolor your

eggs and a plastic bowl may contain a residue to taint your eggs.

3. If desired, add a small amount of milk or cream—no more than 1 1/2 tablespoons

per two eggs. Cream gives your eggs a richer flavor. Too much liquid makes your

eggs watery and bland.

4. Preheat your pan with a pat of butter. Your pan should be hot before adding the

eggs. A drop of water in the pan should sizzle. Don’t scorch the butter.

5. Cook over low heat. Do not let the eggs brown.

6. Do not over-stir your eggs as they cook. Too much stirring breaks the eggs down

into very small particles.

7. Remove the pan from the heat while the eggs are still soft and moist and turn the

eggs out onto a plate or serving dish.

8. Always serve eggs hot. Eggs will become tough if they are held over 30 minutes.

See the silicone spatula that we find perfect for scrambling eggs.

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Basic Scrambled Eggs Recipe

1 tablespoon butter

4 large eggs

1/4 cup milk

1/4 teaspoon salt

pepper

1. Melt the butter in the nonstick pan.

2. Whisk the eggs, milk, salt, and pepper together.

3. When the butter is bubbly, pour the eggs into the hot pan. Stir continually for the

first couple minutes. When the eggs start to cook, turn the heat down and continue

cooking until the eggs are just done but moist looking. Do not overcook.

Serve immediately.

How to Make Fancy Scrambled Eggs

Scrambled eggs don’t have to be plain. Add

cheese, herbs, veggies or meats to make

great scrambled eggs. Better yet, add a

combination of these ingredients.

Add grated or cubed cheese—

cheddar, Swiss, or parmesan.

Chopped fresh herbs or

dry herbs

Diced ham

Crumbled cooked bacon

Sautéed onion or bell pepper dices

Cooked sausage

Diced smoked salmon

Corn kernels

If you add cheese, you have two options:

If you would like your eggs, rich, smooth, and cheese flavored, add the cheese early in the

cooking process. It will melt and disperse through the eggs.

If you would like melted nuggets of cheese in your eggs, add 1/4-inch cubes of cheese late

in the cooking process. The cheese will melt in nuggets. (We prefer the melted nuggets.)

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How to Make a Great Skillet Dinner with

Scrambled Eggs

There are a variety of skillet meals for you to make

using scrambled eggs. You can add meats like ham,

bacon, or chicken, vegetables, cheese, and sauces. In

each case, you will want to determine whether to add

the complementary ingredients before the eggs are

cooked or after. Hash browns and bacon become soggy

if added to the uncooked eggs but many vegetables can

be cooked with the eggs.

Add any of the following items to the uncooked eggs:

Chunks of ham

Cooke chicken

Sautéed onions

Sautéed mushrooms

Canned or frozen corn kernels

Cooked peppers

Spices and herbs

Grated or chunked cheese

Add any of the following items after the eggs are cooked:

Bacon pieces

Hash browns

Fresh tomatoes

Salsa

Sauces

With a little practice, you can freelance and make great skillet dinners. Here is a recipe to

get you started.

Kay’s Skillet Dinner or Breakfast

3 medium red potatoes, parboiled for seven minutes, diced

1/4 diced red pepper, diced

4 slices bacon, fried and snipped into one-inch pieces

2 green onions, thinly sliced

1 cup grated cheddar cheese

4 large eggs, whisked together

salt and pepper

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1. Fry the bacon to barely crisp in a nonstick frying pan. Remove the bacon from the

pan and drain on a paper towel. When the bacon cools, snip it into one-inch pieces.

Set aside.

2. With a little bacon grease left in the pan, sauté the diced potatoes, onions, and red

peppers over medium high heat until the vegetables are cooked and potatoes are

become crusty. Season with southwest seasoning and set aside.

3. Turn the heat to high and pour the eggs into the pan. Stir continuously with a

spatula until the eggs are curdled, wet but not runny.

4. Add the cheese and toss just until the cheese is melted. Add the bacon and

vegetables and toss. Season with salt and pepper and additional southwest

seasoning, if desired. Serve hot.

Cowboy Scramble

There are dozens of variations a cowboy

scramble but this recipe is very good with

eggs and new potatoes and cheddar. This

makes a great breakfast but don’t overlook it

for lunch or even dinner. And it’s quick and

easy, ready to go in maybe fifteen minutes.

1 tablespoon butter

1/2 large onion, diced

1/2 green or red bell pepper, chopped

3 to 4 cups new red potatoes, 3/8-inch diced

8 large eggs

1/2 cup grated cheddar

1/2 teaspoon dry basil leaves

1/4 cup chopped cilantro leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1. Dice the onion and pepper. Wash and trim the new red potatoes. Don’t bother to

peel them. Dice them into 3/8-inch pieces. In the butter, sauté over medium heat

the onion, potatoes, and pepper until the potatoes are almost tender.

2. While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and

pepper together in a bowl.

3. Once the potatoes are nearly cooked, pour the egg mixture over the vegetables.

Turn the heat down and continue cooking, while stirring often, until the eggs are

done.

4. This dish can be served from the skillet or from a platter. Immediately after cooking,

sprinkle the remaining cheddar over the scramble and let it melt.

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Breakfast Burritos Recipe

You can take any scrambled eggs and wrap them in a tortilla. I usually add some onion and green

peppers, maybe some corn, And I nearly always add salsa.

This is a quick easy breakfast or lunch dish with a Mexican

flare. By altering the ingredients, you can change the recipe

to suit your family’s tastes.

This is a family-size recipe that makes four large (two

egg) burritos. Reduce the quantities of ingredients for

smaller recipes.

1 pound country style sausage

1/2 green or red bell pepper, diced

1/2 medium onion, diced

8 large eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1 4 ounce can diced, canned chilies, drained

8 large flour tortillas

shredded cheddar cheese

salsa (optional)

1. In a medium to large frying pan, cook the sausage and drain the grease from it.

2. Sauté the bell pepper and onion until just tender

3. Whisk the eggs until smooth and cook them over low heat, stirring regularly. Add

salt and pepper. When the eggs are partially done, add the sausage, sautéed

vegetables, drained chilies and 1/2 cup shredded cheddar cheese. Finish cooking

the scrambled eggs.

4. Spoon the scrambled eggs onto the tortillas. Immediately top with more grated

cheese and salsa. Serve hot.