Baltimore Food Examiner - Y'alls Know How to Make a Scrambled Egg?

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Y'alls Know How to Make a Scrambled Egg?

POSTED April 24, 3:18 PM

Seems simple enough, right? So simple that it took me about 29 years to get it right. We're talking scrambled eggs here, not some complicated soufflé. I've made eggs and omelettes for as long as I can remember cooking, which is a disturbingly long amount of time (disturbing as in, I'm forty, and I've been cooking since I was ten, so that's thirty years -- YIKES!). My problem has always been that the eggs I made were too heavy and usually overcooked. I also overcook poultry, but that will be discussed another time.

The thing that pushed me over the edge into an eggie-weg expert of sorts, was of course, preparing eggs every single day, once or twice a day, for my darling daughters, who are total egg fiends.

The following steps should result in consistently fluffy, not hard or tough, scrambled-ish eggs.

Add a bit of H20 to the egg then scramble it. This technique gives the scrambled egg a fluffy, soft quality that takes it to the next level in terms of tastiness and texture.
Make sure your Cast Iron pan is well heated before adding a little oil. I use canola, but safflower or another oil is fine. Not so much the olive oil, though, because it heats quickly and can burn.
Then drop your scrambled egg in the pan.
Stir gently once the egg has started to solidify, and continue this until almost done.
Turn off heat, let sit for thirty seconds or a minute, throw a dash of salt and pepper to taste, serve the egg. I section out egg chunks for snacking while the egg is finishing, then put it in a ceramic or glass bowl to cool a bit before serving to the girls.

The happy "MMMMMMM!" sounds they make when they eat eggs are primal and appreciative. The egg carries powerful energy (protien and fat) in that small package, and is useful if you need to go for a long period time without eating. Also a useful food if you move so much that every single calorie you put in your body is burned off by the time you've digested your last meal, which could help you out if you're a bike messenger or a toddler.

Categories: eggs

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Juliette Goodwin
Juliette Goodwin's take on food knows no bounds. From the food on your dinner plate to the grub in your dog's bowl, Juliette offers an enlightening and informative view on all things edible.