Saturday, January 31, 2009


I haven't always been a fan of eggs. I refused to eat them until I was 12 and only then because I'd spent 2 weeks in Europe eating nothing but bread and jam for breakfast every morning. When a soft boiled egg was finally served it tasted like the best thing for breakfast ever. So for the next 10 years, the only egg I ate was boiled or in a cake.

Considering I have only started exploring the many possibilities of eggs in the last 8 years, I'm playing some catch up with all the other people who've been enjoying eggs their whole lives. I only just learned how to make proper scrambled eggs. The trick is to put the heat to medium and stir the eggs, turning it to slowly cook the eggs. Perfect scrambled eggs cannot be rushed. Older people are right: You do get wiser as you get older.

Scrambled eggs are kind of like fried rice. Not making the connection? Like fried rice, you can put leftover ingredients into the eggs to create a very hearty breakfast (or lunch or dinner). Some of my favorites are onions, ham, bacon, cooked orzo and fresh herbs. This is my new favorite way to make a very simple scrambled egg dish. Great for a hearty breakfast with a slice of toast.

Scrambled Eggs, Upgraded
6 eggs
2 green onions, sliced very thinly
1/8 cup milk or cream
1/2 cup of shredded cheese
1/4 tsp salt
1/8 tsp pepper
2 tbs oil

Whisk the eggs with the onions, milk, cheese, salt and pepper. Heat a skillet with the oil. You don't want it too hot, just at about medium heat. Place the eggs in. Let the eggs sit for about a minute. Using a rubber spatula or a spoon with a wide bottom, scrape the bottom of the pan starting from the outside in. This allows the raw egg on top to make its way to the bottom of the pan and slowly cook. Repeat the scraping motion all around the pan. This will take a bit of time, stirring occasionally. It's worth it. The eggs are tender and moist. When the eggs are done to your preferred dryness (we don't like our eggs too dry), plate the eggs and have it with some toast.

The eggs are tender, wonderfully savory with the addition of the green onions and cheese, and the cheese is melty. Deeee-lish!


  1. No good Kim. I've removed all the dairy products from my cooking regimen due to a lactose intolerant roommate. I'm going to have to send you back to the drawing board on this one...

  2. Durrr Scottie, leave out the cheese. Du-hoy!