Tuesday, February 14, 2012

Decadent Scrambled Eggs

(yes this is my breakfast today)

Scrambled eggs. The all American breakfast. And yet, so easy to mess up, surprisingly. Scrambled eggs should be fluffy and moist, but all too often they come out kind of flat and dry. My first theory is that the quality of your eggs truly matters. I only use organic brown cage-free vegetarian fed hen eggs. (whew). They truly have a different taste than the mass-farmed white eggs. Yes, you pay a little more for the eggs, but isn't it worth it for great taste and happy hens?

From Whole Foods market's website regarding their private label eggs (365 Organics): All of the hens that provide our Private Label eggs are kept in a hen house which offers complete mobility. They have room to run around on the ground and usually their feed is placed up on a ledge. They can move freely between these spaces. The hens are provided with as much natural light as possible for 16 hours per day. Artificial light is used to supplement natural light, when needed, to fulfill the 16 hours per day. There are no hens on 100% artificial lighting.
Ok, off my soapbox about eggs.

My second theory is that people use too high of heat to cook their eggs, forcing them to work too fast and rough, and not letting the eggs set properly.


Serves 1
*2 organic brown eggs
*1 tsp. water
*1 Tbs. organic heavy whipping cream
*2 tsp. salted butter
*Lawry's seasoning salt to taste
*1 oz. freshly shredded medium cheddar cheese



1) Using a wire whisk, beat the eggs with the water and cream in a small bowl until well blended.

2) Heat the butter in a non-stick pan over medium heat. Not high, not low. Medium. It's important because too little heat and the eggs won't set correctly, and too much and they'll cook too fast, then get overly done.

3) Starting from the center, use a plastic or silicon spatula and gently drag the eggs around the pan. Gently work the eggs off the sides to the center and keep working in circular motions. At this point, sprinkle some Seasoning salt into the eggs and incorporate it throughout your mixture. You can flip the eggs over when they're about halfway cooked, and keep working them until they're fluffy and no obvious moisture remains to make them look shiny or slimy.

4a) You can add the cheese into the pan and cook it through the eggs for about 20 seconds.
4b) You can place the eggs on a microwave safe dish; taste a little bit to see if they need more seasoning. Then, sprinkle the cheese over the top and microwave for 20 seconds.

5) Serve with your choice of sides - toast, bacon, sausage, fruit, etc.

Tips:
For every additional 2 eggs, increase the butter by 1 tsp, the water by 1 tsp, and the heavy cream by 2 tsp.

Consider topping your eggs with salsa, avocado, sour cream, bacon bits, tomato slices, basil, etc.

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