Happy Father’s Day! My dad introduced me to this quick, hot meal – scrambled eggs. And, my older son makes a hot breakfast every morning, and one of his standard meals is eggs & ham. A few months ago he became a bit frustrated because he was leaving some eggs in the pan that he really wanted on his plate. So I set out to master the art of scrambled eggs.
One of my favorite things to do is brown the butter, which imparts a great flavor to the eggs. If you’re not using butter, you can substitute oil (but don’t brown it), and if you don’t like the idea of brown butter, you can skip this step.
Note If you’re using a stick-free frying pan you probably won’t have this problem.
- 2-3 eggs
- about 1/2 tablespoon of butter
- Optional: 1 tablespoon of shredded cheese, pinch of salt, or finely diced ham
- Optional: have green eggs and ham by adding 1/4 cup of ham and scallions, spinach, or other green item, diced into smaller-than-bite-size pieces
- Crack the eggs in a bowl, and add any optional ingredients you’ve chosen. Stir (scramble) the eggs with a fork until the yolk and egg whites are fully blended together.
- Place the butter in a stainless steel or iron frying pan and place on medium heat. I love my frying pans.
- It takes just a few minutes for the butter to go from melted to browned, and it takes even less time to go from brown to burned, so keep an eye on it. Add the egg mixture to the brown buttered pan, and let it sit there for about a minute or so, until it starts to cook well along the edges. There should be very little to no eggs sticking to the pan. If you sense they’re still sticking, wait another 30 seconds or so. Now, take a wooden spoon or fork, and lightly move the eggs around to lift them off the bottom into large pieces.
Continue breaking the scrambled eggs apart for just a another minute or so, until they are cooked the way you like.