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PHOTO: Hamburger Helper/Flickr
Did you know there’s more than one way to scramble an egg? I was completely unaware of this, but as our flock’s bounty flourished, I began my annual ritual of seeking out new egg-dish recipes. (If you can’t find use for all your eggs, here are suggestions on what to do with a surplus.) Accelerating my search was when my teen son had all four wisdom teeth pulled and was in dire need of soft, nourishing foods. So, scrambled eggs it was.
Here’s a little side note about an annoyance you probably won’t encounter: When you have a son like I do who hopes to attend culinary school, you get a lot of unsolicited advice in the kitchen, or on the laptop, where I was introduced to the scrambling stylings of several world-renowned chefs. After some trial and error (and a sizable heap of unsuitable eggs being fed to happy chickens), I settled on two new ways of preparing America’s favorite breakfast food. Versions of these—as well as my original—are below, all calling for three fresh eggs for one tasty serving. Here are three different ways to make scrambled eggs. (You can add these to the other yummy breakfast recipes here on the site.)
1. My Grandmother’s Scrambled Eggs
These are the scrambled eggs I grew up on. I call them my grandma’s eggs because my mother didn’t know how to cook when she married my father, so my Grandma Marge had to teach her a few basics (which is why I took over the family cooking at age 12). I guess you can call these traditional scrambled eggs or Lithuanian-style scrambled eggs. This is the go-to recipe for anyone with a sensitive digestive tract or for a breakfast guest who doesn’t like runny eggs.
In a medium-size bowl, whisk the eggs until the whites and yolks are thoroughly blended together. Add a pinch of salt and pepper and whisk to combine. Over medium-high heat, melt a pat of butter in a nonstick frying pan. Tilt the pan to coat the bottom with the melted butter. Add the blended eggs and let them sit until the edges start to set (lighten and thicken). Using a cooking spatula, pull the cooked eggs toward the center of the pan, letting the uncooked liquid spread outward. Continue pulling the cooked eggs until the entire contents of the pan are completely cooked through. Remove from heat and adjust the seasoning as needed. I sometimes add a little shredded cheese as the eggs begin cooking, then top them with more shredded cheese once they’re on the plate.
2. Witty Female Chef’s Scrambled Eggs
These are lighter and fluffier than traditional scrambled eggs, but they take a little longer to prepare. They literally melt in your mouth and leave you wanting more.
Separate the egg whites from the yolks, placing both into medium-size bowls. Whisk the whites until stiff peaks form, then set these aside. Beat the eggs until they are creamy and somewhat lighter in color (one might say “lemony” but farm-fresh eggs are never that light in color). Season the yolks with salt, pepper and your choice of minced herbs. Gently fold the egg whites into the yolks, taking care not to overblend as this will cause the whites to deflate. Melt a tablespoon of butter in a nonstick frying pan over medium-high heat, tilting the pan to coat the bottom with the melted butter. Add the eggs and let them sit until the edges start to set. Using a cooking spatula, gently pull the cooked eggs towards the center of the pan, then use the spatula to spread the uncooked eggs toward the outside of the pan. Let them sit until they start to set (just a few seconds), then repeat pulling the cooked eggs to the pan’s center until the contents are cooked through. Adjust the seasoning as needed and top with more minced herbs. Do not add cheese! Cheese and any kind of filling deflates these soufflé-style eggs very quickly.
3. Loudmouth Male Chef’s Scrambled Eggs
These have become my teenager’s favorite scrambled eggs. They have a creamy, rich flavor but are somewhat more liquid in consistency. My husband does not like their texture at all and prefers the other two versions.
In a medium-size bowl, whisk the eggs until the whites and yolks are thoroughly blended together. Do not season! Over medium heat, melt a pat of butter in a nonstick frying pan. Tilt the pan to coat the bottom with melted butter. Add the blended eggs and let them sit until the edges just start to set. Using a cooking spatula, gently stir the eggs together in the pan over heat for 10 seconds, then remove the pan from the heat source, stirring continually. The heat of the pan will continue to cook the eggs. After 30 seconds, return the pan to heat, stirring continually. Add one dollop of creme fraiche or sour cream and mix it into the eggs, stirring continually for 30 seconds. Remove the pan from the heat but keep stirring until the last of the egg liquid is barely set. Remove from heat and stir just a few seconds more. The eggs should be very creamy and golden. Season with salt and pepper, then serve.