They say that if you can cook a good egg, you can cook anything. I used to be the worst scrambled egg maker ever- not a very promising quality for a future food blogger to have. Believe it or not, my husband’s the one who gave me two key tips for mastering scrambled eggs: Cook them on low heat, and don’t move them around much. That was about 7 years ago or so. I’m proud to say that now, I am the best scrambled egg maker ever. Seriously. Come to my house for breakfast anytime and I’ll prove it. (Or, just follow these tips and you can make them yourself!)
How to make the best scrambled eggs
-First and foremost, do not add milk to your scrambled eggs. It dilutes the flavor and makes the mixture more watery. You can add a few drops of heavy cream for increased creaminess. -Whisk the eggs vigorously and immediately before you add them to the pan. Whisking allows them to cook evenly and also incorporates air into them to make them fluffy. -Cook eggs in butter, not oil. -Low and slow is the way to go with scrambled eggs. They’ll be much too firm and lose their fluff if the heat is on too high. -Only move the eggs around as needed to allow all of the surface area to cook, don’t over-mix them. Using a silicone spatula makes them easy to maneuver. Check out how I do this below.
I swear I could eat this entire batch of eggs myself. But I have family, and I think I’m suppose to share these kinds of things with them. My husband devoured them, my toddler spit them out. And there you have it. Oh, and if you like this recipe, you’ll love my Cowboy Queso (hot dip), and my Cowboy Caviar (cold dip). They’re both full of delicious black bean heaven.
