Scrambled Eggs

Good Morning!
So today I wanted blog about scrambled eggs. I LOVE scrambled eggs and they are such a simple, nutritious and tasty food. I have great memories of making cheesy scrambled eggs with my parents on saturday mornings. It was always so much fun to watch the smooth, luscious eggs turn into fluffy cheesy yellow pillows of... YUM! 


I find that scrambled eggs are a perfect go to food on any day of the week, but especially on weekends when you can spend a little extra time making them extravagant, instead of just fast and tasty.


Here are a few different options for making your scrambled eggs Amazing!


We'll start with the topping/innards of the eggs. Really anything will work; just make sure it's nothing too watery. Some of my favourites are

• mushrooms cooked down with a little garlic
• salsa (use a slotted spoon to get it out of the jar so not too much juice jumps in the pan)
• roasted peppers of ANY colour
• green onions and ham (classic denver ingredients)
• basil, chives and/or thyme - go easy on the thyme, it's a strong herb
• CHEESE! Any cheese is great in eggs. 

For anything you want to add in my rule of thumb is, cook the insides first. The insides/additions to the eggs should be cooked until basically done. Since eggs take so little time to cook, your innards won't have a chance to get anymore cooked.

Now I'd like to talk about the egg and milk mix. I've tried almost everything when I've been making my eggs. I've realized, in my trials, that's it's more of a personal choice - similar to what you like in your coffee. Some people like it black (just water), with milk; either 1%, 2%, Half and Half or even heavy cream or with another liquid (veggie juice). The liquid you choose should really depend on the level of decadency and fluffiness you want in your scramble.

• Water will make fluffy, light flavoured eggs
• Milk will make slightly less fluffy but more creamy eggs. The eggs will no doubt get creamier as you go up in milk fat percentage, with heavy cream making them the most creamy.
• Veggie Juice (such as V8) will add a nice tang

Lastly I just want to touch on mixing and cooking of the eggs, both VERY important. For the mixing, you need to incorporate a good amount of air for really fluffy eggs. You can do this with a fork, immersion blender, whisk, blender or hand mixer. Pick a method of your choosing and go for it, making sure to add air and mix those eggs thoroughly. Another idea is to try whipping the heavy cream before you mix it in..... Just a thought :) 

Cooking, DO NOT OVERCOOK YOUR SCRAMBLED EGGS! I can't say it enough. Nothing is worse that over cooked rubber eggs. After taking the time to make the delicious innards,  incorporate the air to perfectly fluff your eggs for cooking, you rubberize them. Scrambled eggs should be cooked on a medium low heat, as to not cook them too fast, or burn them. On a heat scale form 1-10 (10 being the hottest) you should be at a 4 when cooking. 

Add your eggs to the pan and using a spatula, or some rubber ended device, slowly moving it around the pan, scraping the egg pillows from the bottom of the pan allowing the uncooked eggs to flow in behind them. Once the eggs are JUST set, they are done! 

Here is the recipe I made for breakfast this morning; Mushroom, garlic and old cheddar scrambled eggs using heavy cream. The recipe below is pretty vague in its measurements - I know. I do this because everyone has a different ratio of innards to eggs they prefer. So, have fun with it and find out what you like! Enjoy!

Garlic Mushroom Scrambled Eggs

Serves 2 people

1 glug of olive oil (2-3 turns around your pan)

1 broken off piece of butter (1-2 Tbls, ish)

1 good bunch of mushrooms

1 clove or garlic

4 eggs

2-3 Tbls of heavy cream (add the amount you like, no more than about 1/4 c)

1 block of cheese (1" thick)

Turn on your pan to medium high heat (6), put in the olive oil and butter. 

Wait for the butter to melt into the olive oil and add your mushrooms. There should be a nice sizzle sound if you've heated your pan enough. 

Cook down the mushrooms with a pinch of salt and pepper. This should take about 10-15 minutes, depending on your mushrooms quantity and size. They will cook down quite a bit and loose a lot of moisture so keep cooking until they are nicely browned and there is no more excess water in the pan. 

Once your mushrooms have cooked down, turn down your pan to medium low heat (4) and add in your garlic. I like to grate mine in using a microplane but the important thing is you get it into the pan in very small pieces; no one wants a big piece of garlic.

While your mushrooms are cooking down, mix your egg and milk mixture. Mix until they are light in colour and fluffy - sprinkle in some salt and pepper.

Add in your fluffy, smooth eggs to the pan. Slowly scrapy the egg pillows from the bottom of the pan. There shouldn't be a lot of a sizzle when you add your eggs; If there is, your pan was a little to hot and you should vigorously move those eggs around the pan so they don't burn or rubberize. Using your spatula and mix in circles around the pan until it's cools down enough. 

Grate on your cheese at some point during cooking. 

Cook until eggs are JUST set and serve. I like it with toast but you can eat it anyway you like!