Easy, Cheesy Scrambled Eggs

Egg preferences are a very personal matter.  Cooks and non-cooks alike tend to have very strong opinions.  Me, I’ve had a very tenuous relationship with eggs and have really only begun to explore the big, wide world of egg cookery in the past few years. 

I make scrambled eggs like this almost every morning, unless I’ve been industrious over the weekend and made a big egg casserole that will provide us with breakfast for the rest of the week.  We’ll save that conversation for another post.

If you were at the first Poor Seminarian’s Cooking Demo last week, you know that we always start cooking with a hot pan and cold fat.  In this case, that means a non-stick skillet and butter.  Now, heating a non-stick skillet with nothing in it will shorten the life of the non-stick surface, but I can’t help it.  The eggs just cook better that way.  Besides, I’m VERY good about remembering to never use metal cooking tools on my non-stick cookware, so it all evens out.

Here’s the play by play:

1.  Get out three eggs, cheese and butter.

2.  Put a non-stick skillet on the stove and turn on med-high.

3.  Put large pinch of shredded cheese (we like pepperjack cheese) in a bowl with a pinch of salt and as much black pepper as you like.  

4.  Crack eggs into the bowl over the cheese.  I like to do it in this order because I think they mix better that way.  Especially the pepper.  See what I mean about how personal this is?

5.  Beat the eggs and cheese with a fork.  Professionals will tell you to blend it together lightly.  But I like to live on the edge and beat them until they start foaming, like this:

6.  Put a pat of butter in the pan.  Your pan is hot because you put it on the heat first thing, so your butter should sizzle.

 7.  Pour in your eggs and let them sit for a few seconds before you start pushing them around.  It helps put the cheese in mind that it wants to melt.

That’s my rubber spatula with chickens on it.  I hope that’s not insensitive of me.  Anyone know what biblical reference I’m thinking of here?

Start pushing the eggs around.  If you like big curds, push and stir less frequently.  If you like smaller curds, push and stir more often.  I like big curds because… that’s what I like.  I’ve been called persnickety about these things.  But they’re eggs and we can be subjective here.

And a few seconds later…

Eggs, like all food and especially proteins, will keep cooking after you take them off the heat.  In an episode of “Good Eats”, Alton Brown says about eggs “if they look done in the pan, they’ll be overdone on the plate”.  In other words, take them off the heat just a moment before the look “done”, while they’re still just a tad glossy like that first photo way up at the top.

These eggs usually take me five minutes flat to make in the morning.  Today they took me seven minutes because I stopped to take pictures for you.  I’m willing to make these kinds of sacrifices for the good of the world.

One final note: even buying more expense free-range organic eggs, this breakfast still costs less than $.50 to make.  No, your eyes are not playing tricks on you, I said fifty cents. How much is that McEggwich again?


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