1) You can cook the white first. I know I’ve said this before but I’ll say it again. The yolk and the white can break up and get back together on your whim. I actually don’t do this when I’m frying eggs but I do when I’m cooking them in toast or greens- or if I’m baking them.
2) Not too hot, not too cold. Each time I get a new stove (ie: each time I move) my eggs suffer. Omelette brown on the bottom, scrambles stick. The pan must be pre-heated but not scorching hot, somewhere from medium on down- depending on the whims and moods of your stove top.
3) Think about your ingredients. Not every scramble has to be the same. Some ingredients are better paired with a soft creamy scramble (like the watercress) some like the eggs go well with eggs barely broken (like the steak).
I’m sure there are a lot of folks out there who make better scrambled eggs than I do. The thing is I don’t have a favorite way to scramble eggs. Like most things I make often I experiment almost every time. On this particular day I had some watercress languishing in the fridge and one shelf down there was a few end bits of bacon. (I buy the end bits of bacon from the butcher anytime I’m going to chop up the bacon anyway)
This is how I made this scramble- easily doubled if you’re not eating alone.
ingredients
One strip of cooked bacon cut into tiny pieces
Two Eggs
A splash of whole milk or half and half (if you like your eggs wet)
About 3/4-1 cup roughly cut watercress
2 ounces or so of goat cheese/chevre
Salt and pepper to taste (I didn’t add any salt, the bacon and cheese provided enough for me)
instructions
Have all your ingredients out and ready to go. Chop the cress, crumble the cheese, keep them near.
Preheat the pan over medium heat for a minute or two, add a pat of butter and swirl it around. If you’re having toast this is when I put it in the toaster but I don’t start it until I add the eggs to the pan.
Meanwhile whisk eggs (And milk or cream if that’s how you roll) with a fork until combined. Add eggs to pan, lower heat, let eggs set for a half a minute before stirring. Add bacon, mix in. Add watercress, stir everything around. When eggs aren’t quite done enough for you turn off the heat and fold in the goat cheese.
About this time my toast usually pops up. So I butter the toast and then plate the eggs. And eat.
Barely Scrambled Eggs and Steak with Tomatilla Salsa and Avocado
Barely Scrambled Eggs and Steak w/tomatilla salsa
Ingredients
- 2 eggs
- About 4 ounces steak cut into bite sized pieces
- Salt and Pepper to taste
- Enough avocado and green salsa to garnish and satisfy
- Cilantro- if you like it
Instructions
- These eggs weren’t even really scrambled, just broken up a bit and stirred around.
- I had some leftover steak but I didn’t want straight up fried eggs I did however want to maintain some of the integrity of fried eggs, a bit of white, a bite of yolk.
- Add leftover steak to a preheated, buttered or oiled pan. Saute enough to take the chill off.
- Break the eggs over the steak. Give it a few seconds (ten? fifteen?) and then break the yolk if necessary and lightly toss the whole thing.
- Turn off the heat and let it sit until the whites are cooked through.
- Top with green salsa, avocado and cilantro if desired.
- Plate and serve with toast or tortillas.
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