Scrambled Eggs

Hi there. So this is blogging, huh? Okay. I can give it a shot.

I guess I should start with something easy. I mean, everyone can cook eggs, right?

How about really soft scrambled eggs? Tender eggs. I got this method from an old PBS show, called “The Urban Peasant.,” and I really have never seen it anywhere else again. I absolutely love it.

Okay I know I took a whole bunch of photos, (sorry) but I wanted to be sure you knew what I’m saying here and can follow.

First start with a clean pan, (I know, duh, huh?). For eggs, I prefer non-stick, but go with what you like/are used to/have on hand.

Now, crank the heat up to medium, med/high. Get that sucker hot.

Then go and get a bowl and your eggs. I took another picture to be thorough, even though I am pretty sure you already know what a bowl and two eggs look like. If you don't, maybe you should be looking at things other than blogs....


Now I like to get my spices ready. This is easy stuff, I just like a little salt and pepper in my eggs. I use kosher salt and keep it in this nifty little well.

Crack those eggs into that bowl. It doesn’t matter if one (or even both) of the yolks breaks, like mine did. Just try not to let any of the shell get into the eggs, that’s the important part.

Now comes the secret part. Shhhhhh…. Okay, did you see how I saved about a half of the empty eggs shell? I did that to measure. This is the part that makes these difference. You won’t need to save a part of an eggshell, though. You want about as much milk as it takes to fill a half an eggshell…

But so you won’t need to save garbage, get all egg gooky or try and juggle, I measured it out for you.

It comes out to less than one tablespoon. Or as I sometimes call it, a regular sized “splash” Around a tablespoon, maybe a little less.

Okay, now you need to put some fat in your hot pan. Bacon grease, cooking spray, chicken fat, lard, shortening, oil…whatever you’d like. Myself, I like butter. Just splort your fat or lubricant into the hot pan, especially if it's one that needs to melt.

Then beat your eggs in the bowl. Don’t overbeat them, that can make them tough. Just mix em up good, with no water or milk or anything. Just the whites and the yolks.

Now your pan and the fat should be hot. Pour those eggs right in into that pan.

While they are still wet, I like to season them with a pinch of salt


And a couple turns of pepper (which require two hands, so you only get the “after” shot)

Now comes the other tricky part…that’s not all that tricky. You want to wait until the bottom of the eggs starts to set. The following pic, they are close but not quite there. The white parts help in being able to tell, which is why I circled them


Give it a little more time…and notice I haven’t stirred or touched the eggs yet? Yeah, do that. The nothing part just now. Just watch them. When those clear spots turn white but it's still wet and runny on top, like this

It’s time to add that milk. Just pour it on in there.

Now is when you want to start stirring.

You want to flip the eggs and break them up some, quickly stirring them into the milk.

If you like wetter eggs, they should look like this when you’re done

I like my eggs a little drier, so I turn off the heat under the pan, give them another flip and scrape and go and get a plate at this point. When I come back, they look more like this



Now I hope I didn’t overcomplicate this. It is really very easy, and the results are so delicious.

Hey look! I made a blog post. Okay, not as hard as I thought. Cool.