Best Scrambled Eggs Recipe
Scrambled Eggs: Healthy for You!
Like many people, if you are looking to lose weight, look no further than a healthy, fulfilling breakfast! That's right, scrambled eggs are good for you! Eggs are high in protein, filling, and recent studies are showing that eggs help burn off belly fat. Yes, that stubborn beer belly or muffin top can actually be reduced by eating eggs! Why does eating breakfast help you lose weight, especially scrambled eggs? Besides helping to burn off unwanted belly fat, scrambled eggs are filling and give you the important protein boost you need to face the day with energy. When you have more energy you burn more calories by just going about your daily routine! Eggs are also an excellent source of choline, a key nutrient that boosts brain function and health! Inadequate production of choline, which our bodies produce naturally, but in insufficient supply, can also lead deficient levels of other important vitamins and minerals. I'm not saying eating eggs will make you smarter, but it will provide the fuel your brain needs to work at optimal levels!
How often do you eat eggs?
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The Tools You'll Need
A long-handled wooden spoon might not seem like a necessary kitchen accessory, but let me tell you, when you're scrambling eggs they always taste better when scrambled with wood utensils! You want a nice, long handle to keep your hands far enough away from the heat.
You'll also need a medium sized bowl. I prefer ceramic bowls, but any bowl will do, unless of course it's plastic. I prefer not to put raw meat or eggs in plastic bowls for what I think are "safety" reasons. You may draw your own conclusions from this, but my family members tend to just think I'm slightly batty.
A fork. If you don't have a fork I really don't know what to say. Some say you can use a whisk, but I feel a fork does a better job of separating/mixing the egg yolks and whites without over beating them.
A 10-inch non-stick skillet or an omelet pan. Usually, (again, for batty health reasons,) I avoid a good non-stick coating like the plague, but here's where I give up. You *must* have a non-stick pan in order to make the perfect scrambled eggs!
Ingredients: Perfect Scrambled Eggs Right this Way!
You will need:
8 eggs, preferably cage-free organic eggs.
1/4 cup of either: whole milk, light cream or (ew,) water.
Personally, I prefer to use cream or whole milk when making my scrambled eggs. Water is occasionally called for in a scrambled egg recipe because the water will encourage the whites to foam and froth, adding volume.
2 Tablespoons of butter. Seriously, people, margarine has just as many calories as butter, stop considering it as a healthier alternative and do your taste buds a favor!
2-3 twists of freshly ground pepper. McCormick sells a multitude of disposable pepper grinders that are economic and fun to use.
1/2 Teaspoon of salt
2 Tablespoons of freshly chopped chives.
1 Tablespoon of fresh Thyme.
Technique: Whipping Together Awesome Scrambled Eggs
If you want more control over your eggs when you're breaking them a little trick I like to use it to take a cup, (preferably a scotch tumbler, they're the perfect size,) and break them into the tumbler one at a time, checking for eggshells before dumping them into your ceramic bowl. I hate the feeling of chewing on egg shells, like nails on a chalk board, so this works pretty well for me.
After you've broken all eight of your eggs and deposited them safely and sans eggshells into your ceramic bowl, add your 1/4 cup of milk, cream, or (eww,) water.
Next, twist your pepper grinder 7-8 times over the ceramic bowl and your sea salt grinder 2-3 times.
Then, using your fork, beat the eggs until the milk and yolks look well incorporated. Don't over-beat!
Next take your butter and place your non-stick skillet or omelet pan on low-medium heat. Let the butter fully melt, then turn down to low. While you're doing this the most important part of making scrambled eggs is occurring, did you know that? You're letting the eggs set, they're filling with air bubbles. Hopefully doing all this stuff will take about five minutes or so, otherwise wait a couple of minutes before you put the butter on. This will give the eggs a chance to fully set up.
Once you're ready to pour your eggs from the ceramic bowl and into the skillet, turn the heat back up to low-medium, (from low,) and have that wooden spoon and your seasonings / herbs ready! Pour the eggs into the skillet and stir them, frequently with the wooden spoon while adding your seasonings and herbs, one at a time, starting with the fresh herbs you've on hand and ending with the dried herbs. Dried herbs can burn up rather quickly, so try to add these towards the end of the cooking time to ensure the freshest taste. Keep stirring the eggs, pulling them away from the sides of the skillet until they are thoroughly cooked. You will know they're done when the eggs are no longer runny and look like fluffy yellow clouds.
- How to Cook Delicious Scrambled Eggs Step by Step with Photos
Paul beat me to this, think we may've started writing it around the same time, of course, he got his done faster! I love the awesome pictures he included, here. - Scrambled Eggs a l'Haitienne
These look absolutely yummy! Healthy, too, check 'em out. - Perfect Scrambled Eggs
Funny anecdote about "Mom's Scrambled Eggs," and how they *should* be done.
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Comments
I cook scrambled eggs until they are set, but still glistening. I then turn them onto a plate and let them sit for about 60 seconds. They will continue to cook and be perfectly done when you serve them.
Great Hub!
Sometimes the simple things in life are sooo good...I'd like coffee with cream with my order please:)
I really like that you suggest cream or mile with the eggs; a little bit of decadence never hurt anyone! Great hub!
I tried your recipe this morning. Excellent!
Ooh! I had never heard about the "let eggs set" trick. Does the filling with air bubbles business make them lighter and fluffier? Oh, now I'm going to have to try this out. :stomach rumbles:
Let me wipe the slobber off my mouth before I try to write anything!!!
LOL
The Frog
Oh my favorite breakfast egg with mushroom and spring onions. You egg recipe is great. Do you still have Amazon
affiliate?
I love eggs can't wait to try it.
Thanks for these tips. I'm going to try these in the morning.
Everybody:
So many comments! Sorry guys for not responding sooner, I love that this recipe has gotten so over-flowing with comments about scrambled eggs, thank-you, so much!
Mentalist acer: This recipe is actually a tamer version of how I enjoy my eggs, I make this for my daughter! I prefer mine with chili powder and several kinds of pepper. How do you spice your scrambled eggs up?
First, WillStarr, thank-you so much for the awesome tip on cooking them without over-cooking them! The next time I make these I'm going to give your method a try. I'm happy you gave this recipe a try and enjoyed it!
Thanks, ThoughtGirl2 for reminding us that a little decadence here and there is a *good* thing!
Miss Mellie: I think that it makes the eggs more dense actually... However, I really don't know, it's just something I've always done, I think adding water to them would make them lighter / fluffier, but I have a weird thing about mixing water with dairy (ish) products.
Let us know The Frog Prince if you give these a try and if you changed anything about it!
lpeoney: You rock, when looking up spring onions, I noticed that they also say they're called scallions? Well, I thought that they were also called chives, but chives are *not* the same thing, thanks! I wouldn't have known that without your comment. Mushrooms skeeve me out, though.
gclic & Fay: Hope you guys liked 'em!
It looks really healthy and delicious food. I can't cook at all but at least it give me some ideas :)
tnvrstar: *laugh* The glory of scrambled eggs is that you can cook them! Just give it a whirl and be sure to come back and let us know how they turned out... thanks for taking the time out to read / comment, I really appreciate it!
I love adding pepper with eggs! Just looking at the picture is making me hungry :) This sparked some ideas for the next time I scramble eggs.
You left out the most important ingredient-bacon ;-)
puddingicecream: Is that your picture or is that a picture from the American version of Being Human? Thanks for taking the time out to read / comment, I really appreciate it! I too, love pepper in my eggs, I've found that adding a few "spicy" ingredients, (in moderation,) to scrambled eggs is a great way to introduce them to a younger palate.
jtrader: Oh... bacon! Yes, yes, yes, I love, LOVE, love me some bacon! I don't add them to my eggs, though, because I have a Foreman Grill which I make my bacon on... I have, when I was younger, cooked eggs / bacon together, (you start the bacon first, then add the eggs when the bacon is done, basically,) but I find it makes my eggs a bit too greasy. Thanks for taking the time out to read, comment and spread the word of Bacon.
Nicole, you took a simple topic such scrambling eggs and not only made it interesting and humorous, but you have made me hungry enough that I think I am going to fix that for dinner this evening. Plus, I will toss in jtrader's idea and add a few slices of bacon...
thanks!!
CMerritt: Not to rain on jtrader's parade, because as I replied to him, I LOVE BACON!, but, for dinner? Scrambled eggs and smoked sausage my friend... definitely the way to go. Couple of slices of *good* bread, toasted up or pan fried with it and we are talking dinner-heaven, here! Thanks for taking the time out to not only read and comment, but to compliment as well, I always appreciate hearing from you!
Nicole....Bacon isn't just for breakfast anymore!! It is the perfect accompaniment (not sure if that is a word or not) to all meals.
But HEY!!! Smoked Sausage DOES sound pretty darn good though!!! You may have just talked me into that one!!
:)
It's sooo good! Hell, it's pretty much the same meat, just in different forms, so I'm all for either, honestly! Scrambled eggs & smoked sausage, OR Macaroni and Cheese 'n Smoked Sausage were my favorite dinners growing up, though. Scrambled eggs and sausage is one of my daughter's favorites, too.
A wonderful recipe for one of my favourite dishes and so healthy! I also agree with you about wooden utensils - they are superior without a doubt. And plastic also makes me wary. You either get little bits flaking off eventually + these peelings allow little cracks that bacteria get into - so I'm very happy to be 'batty' along with you!
Great hub and recipe.
Seeker7: Thank-you so much for taking the time out to read and comment, I really appreciate it! Wow, I don't think I've ever spoken to another person who felt the same way I do about plastic cookware! You're right, the cracks can get bacteria in them, (probably not super-huge a deal if you use the dishwasher,) and they *do* flake. I don't want to eat bits of petroleum, either, thank-you very much. I love that you agree with me that eggs are healthy for you, too. My grandmother, who used to work for a huge physical fitness outlet fusses every time I talk about making eggs, and how fattening they are. Seriously? They're eggs! I honestly think they're one of the most perfect foods in the world. Like all things, in moderation, plus, everyone is talking about how they can help burn off certain kinds of fat, now! Amazing how far we've come in this world and yet, sometimes the best things in life are the ones our great-grandparents used.
I had the majority of this recipe. and I turn the heat up using a stainless skillet. I must admit you must keep an I on the job or the eggs will burn. You never had a nasty taste in your mouth as a burnt egg. Love the hub. Have a good one.
platinumOwl4: Thanks for taking the time out to read and comment, I really appreciate it. Yes, there is nothing worse than the taste of burnt eggs! Ugh! I really need to make the extra investment in a nice set of stainless steel dishware, they're awesome, but I got to wonder how do you keep the eggs from sticking?
Thanks for this informative hub of yours Nicole, 2 half boiled eggs are a must for my breakfast, but definitely will try your
way of cooking the best scrambled eggs for my next breakfast for sure...appreciate much...
Thanks Injured Lamb! I *love* hard boiled eggs, I'll have to try the half-boiled ones, soon! How do you know when they're finished?
Oh thanks so much for the comment Nicole. It depends on the size of eggs and how you want the eggs to be…if you want it to be a firm white and runny yolk; it takes 3 minutes to a medium size but 4 – 5 minutes for the large size. If you want it to be a firm white and slightly firm yolk, then it is suggested a 5 minutes for the medium size and 6 minutes for the large. Hope this help, enjoy ya Nicole,have a nice day!
Thanks for coming back & clarifying Injured lamb, I look forward to making these myself, sometime soon!
Chives and Thyme in scrambled eggs, this is how my partner makes the eggs. This is delicious. :)
Astra Nomik: Thanks for taking the time out to read, comment, and become a fan! I really appreciate it. I *love* chives and thyme in eggs!
mins the olivves, i cook my eggs this way often and I always do cage free. I love olives, but I don't like them cooked. I also often chop up a banana pepper or jalepeno with them
I will have to try this. I always use fresh ground pepper with making eggs. I also add hot sauce, but i know that contains alot of sodium. I will give this a shot next time i make eggs. Thanks for sharing. Voted useful and up.
Great recipe and information on eggs. I'll definitely be adding this to my diet.
Thanks for the information, I am always looking for new ways to make eggs and this recipe is very good.
Thanks for the helpful tips in this hub, Nicole - I hadn't heard about letting the eggs rest just a bit to incorporate more air! I will make sure to do it that way, now that I know!
Voted up, useful and interesting!
Okay, now I'm hungry!
Love this hub so much that now I'm hungry!! Thumbs up on an awesome recipe I can't wait to try! Thanks much.
Pepper makes it the best. Like the recipe you made.
This is awesome, I will make this for sure
Thank you
Kimberly
voted way up!
CreeateHubpages: Have you ever put pepper on hard-boiled eggs? It's slightly off-topic, but *really* good. Thanks for taking the time out to read and comment, I really appreciate it!
kimberlyslyrics: Thanks for taking the time out to read, comment, and vote! I hope you enjoy them.
I know adding milk or cream suggests richer, more flavorful eggs, but it binds them and makes them tougher - adding water seems as though you're just watering them down, but in fact, it makes much lighter, fluffier eggs with a full egg flavor.
MickeySr: Thank-you for your thoughtful comment, I really appreciate it! I like milk / cream in my eggs, but I let them set for about five minutes before cooking them. Maybe that makes a difference? I'll have to try the water suggestion again and make a real comparison, though.
and I'll have to try them with milk and letting them set, maybe that does make a difference. I know growing-up I always added milk and wouldn't consider adding water - I generally don't like the idea of adding water to just about any kind of cooking (like I use broth when making polenta or risotto, etc), water just suggests to me watering down flavor, and for me, cooking is all about flavor (rather than calories, health, etc) . . . however, I kept seeing chefs use water instead of milk or cream for scrambled eggs, omelets, etc, and eventually heard a couple say that milk and cream bind the mixture into a tough texture while water keeps them light and fluffy, but still with plenty of egg flavor. That;s the way I do it now and it does seem an improvement to me (but I am going to try milk and letting them sit a bit).
MickeySr: Awesome... and I'll try your way, as well. You gotta figure, though, that chefs know what they're doing... (Unless they're on Kitchen Nightmare, *laugh*)so I definitely think you're onto something.
. . . 'Kitchen Nightmare' or 'Worst Cook In America' - do you ever watch that one . . ? . . it's unbelievable to me how far away from reason some of those 'worst cooks' can be, like, they can't even chop a stalk of celery into approximately even pieces or they want to make a chocolate sauce for mushrooms, etc!? Everybody's good at something and not everyone can cook well, but - everybody has to eat, how can your process of preparing food be so distant from your experience of eating it?
MickeySr: No! I haven't seen Worst Cook in America... sounds intriguing! Think about some of the things, (especially in America,) though that make absolutely no sense, but are, indeed delicious. Pigs in a blanket, for example... who were the first people who thought, hey, I have pancakes, I have sausage... why not wrap my sausage into a pancake?
. . . and, I love goat cheese and blue cheese, etc, but; I recall years ago reading people used to encase cheese with sheep or goat manure and keep it in caves for a year to get the sharp, blue taste they wanted. I thought, ok, I get there are enzymes and bacteria at work breaking down compositions, etc and whatever - but, how did anyone ever come to such a knowledge, who was the first guy who thought 'I think this time, rather than just eat it, I'm going to cover my cheese with sheep dung and stick in a cave for a year and then eat it'?!
MickeySr: Seriously! Too funny, man, thanks for taking the time out to share.
Mentalist acer 13 months ago
Your egg recipe is delightfully true to the way I make em,but I don't add pepper.;)