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How to scramble eggs

December 8, 2009

As a spokesperson for the American Egg Farmers I dedicate Tuesday to blogging about the different ways to cook and enjoy eggs.

How is it that a .20 egg can seem like such a decadent treat? As a cook I love getting so much culinary pleasure with so little money and effort. The kids love it, adults love it. I can make them with nothing but salt and pepper or as decadent as I did yesterday with farmers market squash blossoms, walnut oil and slices of avocado. Scrambling eggs seems like such a simple thing yet I have discovered from speaking to friends that dry and crumbly is not uncommon. If you follow these simple steps you will achieve egg bliss every time! Enjoy!

Key Flavor Factors:
1. Mix about 1 TB of water or milk per egg. This liquid acts as a buffer between the heat and the eggs allowing a slow, even setting of the eggs vs. a quick drying.
2. Add a good pinch of salt and mix until the eggs break up.
3. Heat a non-stick pan over medium heat.
4. Melt a tsp of butter or olive oil in the pan.
5. Once the pan is hot and the butter is melted add your egg mixture.
6. Wait about 15 seconds for the egg to start to set.
7. Use a rubber spatula to mop the bottom of the pan in long, smooth strokes. Do NOT stir. Pause for a few seconds between each stroke to give the eggs time to set.
8. With each gently stroke you will see folds of egg roll up and fall to the side.
9. When the egg is set but there is still a shine turn the heat off and plate. The residual heat will be enough to finish the last bit of cooking so that the eggs are silky and light.

Dress them up?
1. If I have a few extra minutes I like to preserve the delicate texture and bright color of the eggs by cooking my toppings separately. You can wilt some arugula and chopped tomatoes with a touch of olive oil and then drape that over the top of the plated eggs.

2. If you have less time you can use the same pan to cook the toppings and then add the eggs into the already hot pan with the fillings. This process will color the eggs with the juices from toppings you cooked but it is still tasty.

Some of my favorite toppings/mix ins:
1. Quick sauté of Arugula and diced tomato with a garnish of Parmesan.
2. Ground chorizo, smoked paprika and fresh chopped Italian parsley.
3. Squash blossoms wilted in walnut oil. Slices of fresh avocado and a squeeze of lemon juice.
4. Salsa and fresh chopped cilantro with a sprinkle of jack cheese.

If you make a pledge (no cost) to do well and eat well the American Egg Farmers will donate an egg to feed the hungry. Please take a moment to pledge if you have not had a chance too. Happy Holidays and thank you!

Eat well, Enjoy life, Be happy

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