Here’s our best kept secret to making the most amazing scrambled eggs at home.
With dim lights and good food.
In the mornings, my bleary-eyed children wander from their bedrooms across our creaky hardwood floors.
Simply Recipes / Sally Vargas
I hug them and offer them a glass of milk.
The fat in the heavy cream coats proteins in the eggs.
This restricts the excess loss of liquid and contributes to fluffier eggs.
Simply Recipes / Sally Vargas
Without that extra fat, the proteins can release too much liquid, creating a denser scramble.
I understood his point, but the visual is difficult for me to get around.
If you create something you hate, you arent out much so go for broke and get crazy.
Simply Recipes / Sally Vargas
Its a low-risk kitchen experiment; eggs are inexpensive and require minimal time commitment.
One of my favorite scrambled egg combinations is sweet corn and chives.
(Im from Nebraska so Im geographically obligated to work sweet corn into asmany recipes as possible.)
Simply Recipes / Sally Vargas
Ive also been known to add roasted vegetables like cauliflower leftover from the previous nights dinner.
There are a few things to consider when adding these ingredients to your eggs.
Wait to add the salt, cream, or milk until the day you make them.
Simply Recipes / Sally Vargas
If using other ingredients, verify they are fully cooked before adding them to the eggs.
Crack two eggs into a small mixing bowl.
Add milk and salt.
Aggressively whisk the mixture until it is uniform in color, texture, and slightly foamy.
You want the whites and yolks fully combined.
Add the eggs to hot skillet and immediately reduce the heat to medium low.
Use a rubber spatula to push the eggs from one end of the skillet to the other.
You want to bring the eggs together, kind of like a loose ball of dough.
Add any cheese, meat or vegetables at this time.
Finish with freshly cracked pepper.
Garnish with fresh herbs, if using.
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