Scrambled Eggs . Easy breakfast, quick to cook, uses leftovers, lots of protein, tasty. Let’s get started.
Here’s the formula….
Eggs + splash of milk + sprinkle of salt = The Glue Holding Everything Together
Meat + Vegetable + Cheese = The Flavor
The Glue + The Flavor = Scrambled Eggs
Here’s what makes it so quick, tasty and easy….
…use leftover meat and vegetables.
Seriously that’s it. Last night you grilled some beef and peppers and you have a leftovers of a strip of seasoned beef and peppers… that’s already full of flavor and already cooked, so all you have to do is chop it up and reheat it. It’s really just that simple. ANY meat, ANY vegetable. It’s all works just fine.
So chop your meat up and your vegetables and toss them in a pan on medium heat. Add a little butter to stop it sticking, but you’re really just warming it all up rather than anything else.
Once that’s in the pan warming, get a bowl and start cracking the eggs. I use 3 eggs per adult and 2 per kid as a rough guide. I add “a splash” of milk which I guess comes to about a 1/4 cup of milk for 7-8 eggs. Sprinkle some salt on the eggs, take a fork and mix them for about 10-15 seconds tops. Seriously, just mix them and stop, you don’t have to try and frappe the damn things. Quickly mix and pour it over the top of the meat and vegetables in the pan.
Medium heat, maybe a squeeze more.
You’re going to occasionally stir the eggs and reshuffle them in the pan. The goal here is to try and keep them moist and fluffy… working toward the goal where the entire pan of eggs comes up to temperature at the same time, rather than cooking half of them on the bottom of the pan and having runny eggs on top. It’s kinda hard to pull off exactly, but good enough is good enough.
Right before you think the eggs are done. I mean right before. That’s when you add the cheese and not before. What you want is scrambled eggs + melted cheese nestled within the scrambled eggs. If you add the cheese early though, the eggs and the cheese fused together in something that tastes… er… reasonable, but the texture is horrible.
Adding the cheese right at the end works though, don’t even worry if it’s not melted in the pan, as you pull it all off the heat and start serving it up, the heat from the eggs will melt the cheese… and the cool cheese help will stop the eggs from overcooking further. Am I amazing or what?
Got all that?
Here’s the combination that will peel panties off.
Bacon + Fresh Baby Spinach + Feta Cheese
Bacon = The worlds most perfect food. Need I say more? Bacon always works and if it doesn’t, dump her and find a woman it will work on.
Fresh Baby Spinach = This is an uncooked vegetable, so we have to handle this one a little differently. Just add them with the eggs and cook them together. The leaves will stay “big” until they are completely cooked, when they shrink and wrinkle up. The good news is that eggs and baby spinach will complete cooking at pretty much exactly the same time.
Feta Cheese = This is the perfect scrambled egg cheese. It’s strongly flavored, comes already kibbled into small pieces and tends to stay intact in the scrambled eggs. So you get a small chunk of identifiable tasty cheese. It’s the MILF of cheeses.
HOLY CRAP AWESOME CLASS
When you get good at routine scrambled eggs… it scales up in size pretty well. Meaning it’s possible to switch out to a large casserole dish / big pot, and do two or three dozen eggs at a time for a big group of people. Just use more meat and more vegetables of course. It’s the slow warming up to temperature that’s the trick and having the entire dish suddenly cook through at once.
You can do this. Start small. Go bigger. Anyone can cook.