Simple and Delicious: Eggs

Right now in the US, eggs are getting more and more expensive due to a number of factors. Still, eggs are one of the cheapest and most versatile forms of protein! Eggs are in so many of our everyday dishes, from baking to breakfast. Eggs have gotten a bad reputation in the past for being high in cholesterol. While eggs do have a lot of cholesterol, they're more likely to help you raise good cholesterol. There are many other benefits to eating whole eggs (Source: https://veryhealthy.life/12-thought-provoking-egg-nutrition-facts/3/

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Eggs seem like a very easy breakfast option. You just toss them in the pan and eat, right? I'm not a huge fan of runny eggs or yolks and I usually just scramble them. Who knew that there was a technique for the perfect scrambled egg? As much as I like to cook, I could never get a perfect fried egg and I thought I did ok scrambling the egg. I recently came across an article about cooking scrambled eggs, so I gave it a try. I am lucky enough to have fresh eggs from my own chickens and I often eat eggs for breakfast. To the test kitchen!

My inspiration came from the article "How to Make the Absolute Best Scrambled Eggs Ever" from Bon Appetit. There were some things in the article that I don't typically do when cooking eggs, so I gave it a try. With my non-stick pans, I don't typically use butter but I went with all of their suggestions (who can so no to butter?).

Here are the abbreviated steps from the article and what I did in the test kitchen:

1. I used a tablespoon of butter in my non stick pan and put the heat at medium-low. I usually cook eggs on a much higher temp, so I was curious to see how this went.

2. I scrambled three eggs in a small bowl. In an effort to dirty less dishes, the eggs get scrambled in the pan on most occasions. The butter was melted when the eggs went in.

3. Patience is not a virtue of mine, but I let those eggs sit for at least 3 minutes in the pan without mixing or moving the eggs at all.

4. Once the eggs started to firm up, I gently pushed them with the spatula and flipped a couple times to get the large and fluffy folds that the article raved about. 

The eggs came out of the pan no problem and they were cooked perfectly (in my opinion, no runny eggs!). They were indeed fluffy and the butter added a richness that can't be matched! I definitely learned something new about scrambling eggs and it was so easy! Give it a try! Thanks for reading the Home Ericanomics Blog!