Friday, March 26, 2010

Perfect Scrambled Eggs

When chefs begin to learn to...well, be chefs... a simple test of their skills is their ability to make fluffy and light scrambled eggs. Too often, scrambled eggs are hard and nasty, just like mine were for years. But then there was....wait for it........ The Egg Epiphany. And where did this happen, you ask? At Waffle House, of course.

The wife and I had a fun date night many moons ago and topped the evening off at said aforementioned establishment. And we sat near the counter. I love to watch short order cooks doin' they thang!! Those folks are amazing!

Anyhoo, I watched this man crack eggs into a milkshake container. You know the kind. The tall metal ones that were found in malt shops all over America. Well, after cracking, he put the container and made an egg shake, if you will. Although, I didn't see him add any milk or chocolate syrup.

So they next time I made scrambled eggs I tried the same thing, but not with a milkshake machine. I did mine with an immersion blender. You can use a regular blender too. They whipped up very fluffy. Yummy!! I do add milk and spice to mine.

The next step is how they're cooked once fluffed up with the blender. You need to be gentle, both with heat and with your spatula. Become one with the eggs. I describe the technique below.

Because we're health conscious but not, at the same time, askeered of eggs, we use half eggs and half egg whites.

Here's the low down.

Ingredients(per person)

2 eggs(or 1 egg and 1/4 c egg substitute, or 1/2 c egg it??)
1 T skim milk(use 2% if yer feelin' especially frisky)
Few shakes Everyday Shaker Spice Mix(see Kitchen Staples at right)
1 T light butter


Heat skillet to medium high for 5 minutes to fully heat the pan. Reduce the heat to just below medium and above medium low while you prepare the ingredients. Low and sloooooow. You'll thank me for this!!

While the pan heats, crack the eggs(on the counter, not over the edge of a bowl...keeps out the shells) and place into a tall container, if using an immersion blender or directly into a counter top blender. Add milk and seasoning. Turn on the blender and blend the eggs for a full minute. If you don't have a blender, use a whisk and blend vigorously for 2-3 minutes. You should have a very frothy mix.

Add the butter to the pan and when it's all melted, but hopefully not frothy, gently pour the eggs into the skillet and let them juuuuuust begin to set, while not disturbing them. Once that happens, gently stir the eggs in a circular fashion, preferably with a silicon spatula. This motion should be gentle lifting(called folding). Making larger and larger circles as you move outward. Tilt the pan to fill in the empty spots as you fold the eggs. Do not overwork the eggs! The goal is to maintain the fluffiness and creaminess.

Turn off the heat before you think the eggs are done and let the residual heat finishing cooking them. Gently slide your masterpiece onto a plate and enjoy! This process takes longer, but I promise that it's worth the effort.

If you want to add cheese, add it at the end and gently fold it into the eggs. The heat will melt the cheese. If you want to add veggies or meat, add them after blending/whisking and cook them along with the eggs.

Perfect Scrambled Eggs

Be well. Eat well. Love well. Live long!


  1. That's a great technique! I love scrambled eggs If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!

  2. Thanks, Alisa! Now let's see if they come here in hordes and droves!!


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