Most people think they know how to prepare scrambled eggs because it’s so simple to make. Just whisk, add some milk and seasoning, and stir around on a pan until cooked. But sometimes the simplest recipes are the most difficult to execute, since there are so few ingredients to work with, your mistakes become glaringly apparent. Too dry or rubbery, too much milk added, too much seasoning, too little seasoning. There is nothing to mask scrambled eggs.
It’s easy to cook scrambled eggs; it’s hard to cook them correctly.
For years, my husband would prepare eggs, and I got sick each and every time he made them. And no, it wasn’t because they were underdone and I got salmonella. It was because they were overdone and I would have an allergic reaction to the egg whites. Weird, right? I could never figure out what exactly made me kneel over in pain from cramps, bloat and look 8 months pregnant for two days. I’d shake my finger and curse out my husband as he cowered in the corner, clutching the dirty frying pan with his shaky hands (that never really happened but if we condensed a decade of accusations of him trying to poison me, he would probably say it looked like that).
I thought adding milk into the scrambled eggs was the cause (because lucky me I’m also lactose intolerant) but when he stopped doing it years ago I still got sick. The only ways I could enjoy eggs were when I cooked them myself, or if a Chinese restaurant made them and I would request them wet instead of dry. And after nearly a decade, the realization of what made me sick smacked me in the face with its huge backhand. It was the way they were prepared. I always preferred them slightly runny. But I don’t like saying they were runny, because they weren’t. They were perfectly cooked and creamy.
I don’t put anything in my eggs to make them creamy. Milk supposedly makes them fluffy, but I find that the milk just evaporates and prolongs the amount of time it takes to scramble the eggs. It also waters down the taste of eggs, so I opt out of using milk. Plus, lactose intolerance.
What I do is incredibly simple, just whisk them and put them on a buttered pan on low heat and stir occasionally. Don’t stir too much. And don’t use too much heat. Once parts of the egg stops glistening and it begins to lose its runny consistency, turn off the heat and stir some more. The residual heat from the pan will cook them gently.
If you prefer them cooked well done, you can still get the creamy consistency by cooking them on low heat for a longer period of time and adding shredded cheese. I do that for my family and the cheese helps keep the eggs retain that velvety consistency.
I sprinkle salt at the end stages of the cooking process. I feel that adding salt during the whisking stage makes the eggs drier when I cook them. I am not a food scientist so I don’t know how to explain why that happens, but it does.
In this recipe, I have a couple add-ins; ham and cheese. I also sometimes use sauteed spinach, mushrooms, or any other fillings we feel like eating that morning. Or don’t add anything at all except a sprinkling of salt in the end. Be creative. Be you.
Unless you have a severe egg allergy and can’t eat them at all.
Creamy Scrambled Eggs (with ham and cheese)
3 eggs, whisked
handful of shredded cheese
handful of chopped ham
minced green onion (for garnish)
1 tbsp. butter
In a large skillet, use enough heat to melt the butter and swish around the pan to coat evenly, then turn it to low heat. Add the ham and stir around with a spatula. Add the eggs and gently stir them around the pan, let it set, stir a little again, let it set again, until parts of the eggs stop glistening and look dry. Add cheese and gently fold the eggs over it to help it melt. Sprinkle some salt, then turn the heat off completely and let the residual heat cook them as you stir around the pan. Put eggs on a plate and serve immediately.
Instructions with Photos:
I love photos of all the ingredients.Â It helps me organize what I need to do in my mind so I’m not scrambling for ingredients later.
Get it, scrambling?
Stop rolling your eyes.
Whisk your eggs with nothing but eggs and a whisk.
And a bowl.
…and a table to set your bowl on.
In a large skillet, use enough heat to melt the butter.
Swish the butter around the pan to coat evenly, then turn it to low heat.
Add the ham and stir around with a spatula.
Add the eggs and gently stir them around the pan,
let it set, stir a little again, let it set again, until parts of the eggs stop glistening and look dry.
Add cheese and gently fold the eggs over it to help it melt.
Sprinkle some salt on top.
Turn the heat off completely and let the residual heat cook them as you stir around the pan.
Oh and donât forget the chopped green onions or whatever you want to garnish the eggs with.
Because whenever you sprinkle something green on top it instantly becomes healthier.
Put your creamy scrambled eggs on a plate and serve immediately.