I’m getting ready for an EXTREMECARBFEST so excuse me while I take a break from pancakes and sugar and fuel my body with protein and vegs for a second:
Scrambled eggs are definitely a staple of simple, skill-less required foods, up there with microwave popcorn and ramen for the most part.
But scrambled eggs are also a world of multitudes. My brother likes his scrambled eggs cooked beyond the slightest hint of wetness, until they’re almost papery and stiff in their dryness. My sister likes them on the drier side, but not quite as evaporate-on-your-tongue dry as my brother.
I like mine tender, fluffy and creamy, whisked briskly with a drip of milk and a sprinkle of salt, pepper and—the best not-secret thing ever—grated parmesan cheese. There’s just something about that powdery fineness of the cheese (rather than the shredded kind) that melts seamlessly into the eggs, making them extra and evenly gooey throughout (unlike when you dump cheese on at the end and you have three giant globs of cheese and a small country’s worth of naked scrambled eggs).
I also like them for dinner. With spinach and a tomato.
However, if you’d like to try to recreate the eggs that were so good I had them for dinner twice in two days, this is what I did:
What you need:
~ 1 tablespoon of milk
Parmesan cheese, grated
Start warming your pan over low heat. Whisk eggs with milk. Add a dash of salt, pepper, basil, and a teaspoon or three of cheese. Whisk everything together and pour into pan.
Let eggs cook until they look set around the edges. Then, working from the outside in with a rubber spatula, push the egg into a little mound in the center. Sprinkle on additional cheese. Keep pushing the egg around the pan, one chunk at a time, until the eggs still look wet, but feel solid when you push them with the spatula.
Dump out of the pan onto toast or spinach and eat immediately!
The trick, as Deb of SmittenKitchen says, is to let the eggs set for a bit before disturbing them instead of flicking them all over a super hot pan like a crazy person.