Alex's Scrambled Eggs

by Heather on May 12, 2010

I love scrambled eggs, and when I make them for myself, I am quite unparticular about their fluffiness or overall appearance. As long as I’m able to add some kind of green veggie (usually spinach or broccoli) and they cook together without burning, I’m fine.

Not Alex. He likes his with milk and thoroughly scrambled, no veggies and ketchup on the side. Oh, and uniform color and fluffiness are a big plus. As many times as I had tried, I never was able to achieve that when I made him eggs. So, I had him give me a little lesson. Here’s what I learned:

First, crack the eggs into a small to medium bowl with a splash of milk and a little salt and pepper and whisk them like crazy. Or, use an immersion blender to get them frothy until they’re all a light yellow color.

Have a medium size skillet set on the stove to low to medium heat. Once heated, take a stick of butter and spread a layer or two over the skillet so it’s completely covered and just sizzling.

Pour the egg mixture into the heated skillet and let the eggs sit there for a few minutes (3 to4 should be fine). Do not start scrambling right away (this helps them become fluffy)! With a spatula, start from the outside of the skillet and fold the eggs over onto themselves very gently, so that the middle and upper parts of the eggs can cook. Look at all that frothiness!

Once all the eggs are cooked through, immediately remove them from the skillet onto a plate. Don’t waste time here, or the eggs may start to burn or get overcooked a bit. Grate some cheddar cheese over the eggs and add any type of condiments you desire (like ketchup, hot sauce, bbq sauce perhaps), and you’re good to go!

Like I mentioned, I think adding spinach or broccoli to the skillet before you cook the eggs is a great way too boost the nutrients- and it tastes great! Or, for more protein, maybe a chopped chicken sausage or some sliced turkey. Get creative. But, if you’re a purist like Alex, this is what you’ll get:

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