Everyday Scrambled Eggs

Scrambled eggs are a classic breakfast dish that can be prepared quickly and easily. The key to delicious scrambled eggs is to avoid overcooking them, resulting in a creamy and tender texture. This recipe provides a basic method for making perfect scrambled eggs while offering variations and additions to enhance the flavor and customize the dish according to your preferences. In just about 10 minutes, you can enjoy a satisfying and flavorful breakfast.

MAKES: 2 servings

TIME: 10 minutes

INGREDIENTS:

• 4 or 5 eggs
• Salt and freshly ground black pepper
• 1 to 2 tablespoons milk, cream, or water (optional)
• 1 or 2 tablespoons butter or extra virgin olive oil

INSTRUCTIONS:

1. In a bowl, lightly beat the eggs with salt and freshly ground black pepper. If desired, add milk, cream, or water to the beaten eggs for added moisture and a luxurious texture.
2. Heat a medium skillet over medium-high heat and melt the butter or heat the olive oil. It’s preferable to use a nonstick skillet for easy cooking and cleanup.
3. Once the butter is melted or the oil is hot, add the beaten eggs to the skillet.
4. Cook the eggs while stirring frequently and scraping the sides of the pan with a heatproof rubber spatula. As the eggs start to curdle, you may notice some parts drying out. Whenever you see this, remove the pan from the heat and continue stirring until the cooking slows down a bit. Then return the pan to the heat and continue cooking.
5. The scrambled eggs are done when they have a creamy, soft, and slightly runny texture. Be careful not to overcook them, unless you prefer them well-done.
6. Serve the scrambled eggs immediately for the best taste and texture.

Variations:

1. Scrambled Eggs with Cheese: Stir in 1/2 cup grated cheese of your choice, excluding cheeses that don’t melt easily, such as feta or queso fresco, when the eggs begin to set.
2. Scrambled Eggs aux Fines Herbes: Add approximately 1/2 teaspoon chopped fresh tarragon, 1 teaspoon chopped fresh chervil, and 1 tablespoon each of chopped fresh parsley and chives to the beaten eggs before scrambling.
3. Scrambled Eggs with Bacon or Sausage: Cook up to 8 ounces of bacon or sausage in the skillet before making the eggs. Break up the pieces as they cook, then drain off excess fat, leaving about a tablespoon or two in the pan. Proceed with the recipe, using the same pan with the cooked meat and fat to cook the eggs.

12 Simple Additions to Scrambled Eggs:

Feel free to experiment with these additional ingredients to customize your scrambled eggs. Add approximately 1/2 cup of the ingredient, unless otherwise noted:

1. Minced pickled jalapeños to taste
2. Sautéed mushrooms, onions, spinach, or other cooked vegetables, diced into small pieces
3. Diced cooked shrimp or other seafood
4. 1 teaspoon chopped fresh herbs such as oregano, tarragon, or thyme, or 1 tablespoon milder herbs like parsley, chives, chervil, basil, or mint
5. Minced smoked salmon or other fish
6. Chili or any cooked beans
7. Chopped salami or other smoked meats
8. Up to 1 cup peeled, seeded, and diced tomatoes or 1/4 cup reconstituted dried tomatoes (or 1/2 cup Oven-Dried Tomatoes for enhanced flavor)
9. Tabasco, Worcestershire sauce, or other prepared sauces, to taste
10. Minced scallions
11. Chopped Roasted Red Peppers
12. Any cooked salsa, drained if it’s quite moist

These additions provide endless possibilities for customizing your scrambled eggs, allowing you to create a variety of flavors and textures. Choose your favorite ingredients or experiment with new combinations to make your scrambled eggs uniquely delicious.