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23 December, 2013

Scrambled Eggs Basics

Posted in : Breakfast, Make Ahead on by : Pamela Reynoso

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Scrambled eggs are one of the main staples for breakfast in my family.  Perfecting them can be tricky. My secret is not to stir with them to much and cook them on a low heat.

What You Need for Two People:

6 eggs

6 Tablespoons milk or cream

Salt and Pepper

Butter or Olive Oil

What To Do:

Crack the eggs into a bowl and add cream. Whisk together until just mixed.  Don’t add the salt until just before cooking as it tends to make the eggs a little rubbery.  Heat pan with butter or olive oil over medium heat.  Add salt and pepper to eggs and pour eggs into the IMG_1915pan.  Turn down the heat to low.  Do not stir the eggs for about a minute. Once the bottom begins to set gently pull the egg away form the sides of the pan so that the runny part flows directly on to the pan.  This is also the time to add any herbs or other fillings to the eggs. Leave the cheese for last.  At this point turn off the heat but leave the pan on the burner and stir the eggs to insure that the are cooked through, but be careful not to break the egg up into small pieces.  Enjoy!

Things You Can Add To Your Eggs:

Bacon, Sausage, and Jalapeños 

Shredded Carrots and Broccoli 

IMG_1916Green Chili and Cheddar Cheese

Bacon, Sausage, and Jalapeños

Bacon, Sausage, and Jalapeños

Asparagus and Onions

Potatoes, Zucchini, Mushrooms, Bacon, and Cheese

Bacon, Potatoes, Salsa, and Cheddar Cheese

Parsley and Red Pepper Flakes

Zucchini and Onions

Parmesan and Arugula

Spinach, Red Bell Pepper, and Garlic

Goat Cheese

Goat Cheese and Mushrooms