My Idea of the Perfect Scrambled Eggs

05.23.2012

After posting banana bread pancakes the other day I realized I haven’t even posted the sides I always serve with my breakfast entrees. Well it’s about time I do. Most often I serve the the entree with a side of these scrambled eggs and breakfast potatoes, then on special occasions with bacon.
This is one of those recipes I had to actually had to sit down and measure out what I put in it because it’s always been a little of this and a dash of that. I believe one of the most important factors to perfect, fluffy scrambled eggs it stirring/folding them constantly. Every cook has their opinion on what temperature they should be cooked at, some say low and slow and other say high and quick. In my opinion medium – high is perfect.
The seasoning used for these is one I’ve been using a lot lately, most often in breakfast dishes. I think I would say it’s slightly Italian. It compliments eggs perfectly. You can use the remaining seasoning for burgers or chicken. It’s a quick, simple way to add delicious flavor. Enjoy!

My Idea of the Perfect Scrambled Eggs

Yield: 4 servings

My Idea of the Perfect Scrambled Eggs

Ingredients

  • 8 large eggs
  • 1/2 cup milk*
  • 1/2 Tbsp butter
  • 2 oz grated Cheddar or Monterrey Jack cheese (I use 1 oz of each)
  • 1 Tbsp grated Parmesan cheese
  • 1 tsp herb seasoning, recipe follows or salt and pepper to taste
  • Add in ideas
  • Diced ham
  • Fresh salsa (reduce amount of milk if adding this)
  • Sliced mushrooms
  • Diced tomatoes
  • Spinach
  • Diced avocados
  • Crumbled bacon
  • Herb Seasoning
  • 1 Tbsp salt
  • 1 1/2 tsp freshly ground black pepper (call it your workout for the day)
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/8 tsp dried basil
  • 1/8 tsp dried thyme

Directions

  • Preheat a 10" non-stick skillet over medium high heat. Crack eggs into a blender, add in milk (cover with lid) and blend mixture on low speed for 10 seconds. Melt butter in saucepan by spreading it along bottom and edges of skillet. Once butter has lightly begun to bubble, pour blended egg mixture into pan and immediately sprinkle with cheeses and seasoning. Stir eggs CONSTANTLY (a key to perfect eggs) with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming. Cook eggs for 3-4 minutes to desired wetness/dryness of eggs (note: they will continue to cook slightly once removed). Remove from heat and serve immediately.
  • Herb Seasoning
  • Whisk together all ingredients in a mixing bowl. Store in an airtight container for up to several months. This seasoning is also great for burgers, chicken, twice baked potatoes and breakfast potatoes.

Notes

*sometimes I like to do 1/4 cup milk and 1/4 cup buttermilk

http://www.cookingclassy.com/2012/05/my-idea-of-the-perfect-scrambled-eggs/

10 comments

  • Chung-Ah | Damn Delicious: Awesome recipe! I usually don’t use a recipe for scrambled eggs, which explains its blandness, but next time I’ll be sure to give this a try! :) May 23, 2012 at 2:52pm Reply

  • SerenaB: Mmmm..I love perfectly cooked scrambled eggs! May 23, 2012 at 3:31pm Reply

  • Nupur: I love the idea of mixing milk with scrambled eggs rather then loaded with butter.. it get the most fluffy teexzture in a healthier way..

    Seasong is perfect !! :) May 24, 2012 at 8:40am Reply

  • Erin @ Dinners, Dishes and Desserts: I am not a huge egg person, but my son is. Going to have to try these on him to see if he likes them better than the ones I normally make for him :) May 24, 2012 at 7:21pm Reply

  • Jaclyn: I hope you all have a chance to try these, they are my favorite! Most everything’s better with a touch of seasoning. May 24, 2012 at 8:33pm Reply

  • Anonymous: I always use milk in my scrambled eggs, it makes them so fluffy! I can’t stand scrambled eggs without them, that tough egg texture freaks me out. Anyone who doesn’t use milk should, and never ever turn back! May 25, 2012 at 4:20pm Reply

  • Jaclyn: Anonymous – agreed! =) May 25, 2012 at 9:07pm Reply

  • Anonymous: These were great! I added some salt and chili powder to the eggs before i put them in the pan. May 28, 2012 at 10:38am Reply

  • Anonymous: French chefs say use water because milk makes them tough. May 28, 2012 at 12:10pm Reply

  • Jaclyn: Anonymous 1 – chili powder sounds like an exciting addition, I’ll have to try that sometime in the near future. Thanks for the idea!
    Anonymous 2 – I’m not a french chef, haha just kidding. I’ll have to try that sometime and see if water really is better? I’ve never had “tough” eggs when adding milk though, just fluffy and moist. I think it helps blending them in the blender too because it adds in a bit of air for added fluffiness. Interesting idea you’ve mentioned though. May 28, 2012 at 10:13pm Reply

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