Eggs

Eggs!

I love eggs. So tasty. I also love that they can be prepared quickly. Thing is — while you can prepare them quickly it’s not going to yield the tasty results of taking some time and doing it right. In fact, many a chef is judged on their ability to do eggs the right way.

Common mistakes:

• Getting the pan too hot.
• Adding milk for fluffiness when it’s water you need for fluffy and milk that you need for creamy
• Using room temperature eggs

Steps For Making Great Scrambled Eggs

1. Crack the eggs into a bowl. Beat with a fork or whisk the eggs until they turn a pale yellow color — but don’t go crazy! Less is more! Season to taste with a pinch of salt and fresh black pepper.
2. Water or milk?
   1. For fluffier scrambled eggs – add 1 to 1 1/2 tbs of water per egg.
   2. For creamy goodness — add 1 tablespoon of milk for each egg.
3. Warm a non-stick pan over medium-low heat.
4. Add some butter — it won’t kill you.
5. If the butter turns brown right away, you pan is too hot and you need to start anew with a clean pan. If you can feel the heat with your hand 6 inches away — good to go.
6. Pour your eggs into the pan and step away for 10 seconds. Just leave them be. Obviously, your pan cannot be sun level hot for this phase…
7. Start scrambling with a non-stick safe tool like a wooden spoon or plastic spatula. 2-5 minutes. Add in herbs here as well.
8. You’re going to want to get the eggs out of the pan while they still look a little wet. They will firm up on the plate.

Incidentally, I’ve also tried Tyler Florence’s method of turning off the heat after that initial 10 seconds and slowly creating big fluffy “clouds”. This takes a while and you can’t have a deep pool of eggs in a tiny pan…but it turns out really, really well. Considering that if you’re strict paleo you can only have six eggs per week — you might as well rock them. So rock them!