Scrambled Eggs Recipe

Put grilled leftovers to good use

Scrambled Eggs | Obesity Health Risks

The truth is that scrambled eggs are easy to make. Unfortunately, they are also the easy to make WRONG. At a root level, scrambled eggs are simply beaten eggs which are fried and – for lack of a better word – scrambled. But like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex. No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs.

What NOT To Add

Cottage Cheese — Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs — but it did make the dish seem somehow impure. You knew there was something in there besides the egg. The aspect of cottage cheese that secured its fate as a stay-out-of-our-scramble ingredient was that no matter how vigorously you whisked the dish had texture irregularities. Every other bite had the unwelcome surprise of a noticeable cottage cheese curd.

Real Cream – I tried two recipes that used real cream (“the fat skimmed off the top of raw milk” as defined by the Wikipedia Dairy Products Guide). One said to add 1 Tablespoon of real cream per egg. The other instructed the use of 1 and 1/2 Tablespoons of cream per egg. Both recipes created beautiful eggs with a creamy yellow color. Sadly, the resulting flavor was not so beautiful. In both cases the first bite tasted terrific, but the more I ate the more I had to admit that these eggs were just too creamy. The recipe with 1 and 1/2 Tablespoons of cream left a slight, unpleasant milky after-taste.

Sour Cream – Scrambled eggs with sour cream can not be considered scrambled eggs in a purist sense. The sour cream adds a distinct flavor. Therefore, scrambled eggs with sour cream will be saved for mention in a future article on specialty or flavored scrambled eggs.

Baking Powder — Scrambled eggs with a pinch of baking powder per egg had a great appearance. They were fluffy, yet firm. I was surprised to find there was no trace of baking powder taste. Unfortunately, the texture of the scramble in the mouth was uneven with specks of firmer pieces in a single bite.

Sea Salt – When salt is heated it breaks down to the same components regardless whether its table salt or sea salt. As Robert Wolke says in his book What Einstein Told His Cook, “…when a recipe specifies simply ’sea salt’ it is a meaningless specification. It might as well be specifying ‘meat’.” If you see a recipe that says to add sea salt to eggs before whisking…. you can be sure it was written by someone who needs to learn more about the ionic bonds that hold sodium and chlorine together.

Scrambled eggs super!

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