Christmas in July… my e-book Hot Buttery Eggnog is on Sale!
It is super simple to make perfectly scrambled eggs [affiliate link]. There are just a few little secrets you want to follow and you'll have soft, fluffy eggs every time.
Start with some fresh brown eggs… ideally from your girls out in the yard…
Crack the eggs into a bowl.
I have all these kitchen helpers, but this morning I chose to use my whisk. Did you know that whisking back and forth works just as well as going round and round?
For each egg, add one teaspoon of butter to a clean skillet. You may also use bacon grease, coconut oil [affiliate link] or any other healthy fat (but not olive oil as it should not be heated). Also, I point out that the skillet should be clean because while cooking eggs in a skillet in which you previously prepared bacon will be delicious, you may find the eggs will brown from the drippings left in the skillet.
For three eggs I added one tablespoon of butter and heated on medium heat until the butter was hot and bubbling.
Don't wait too long or the butter will start to brown or burn. Pour in the scrambled eggs and immediately using a spatula begin to scrape the eggs from the bottom of the skillet in long strokes. Do this continuously, scraping and turning the eggs until they are completely done.
Once done, remove from the skillet immediately. If you spoon the eggs back into the bowl in which you scrambled them, the small amount of raw egg left in the bowl will be cooked with the heat of the just scrambled eggs.
Your pan should look similar to this when the eggs are removed. Put water into the skillet immediately to facilitate the cleaning process.
And there you have it, beautiful, fluffy scrambled eggs.
Please leave me a comment and let me know, how do you like YOUR eggs?