2 weeks Ago By Emily Malia
Nothing says ‘good morning’ quite like the taste of warm and fluffy scrambled eggs. The simplistic ritual of cooking eggs for breakfast is a staple meal for many, and with this recipe , it will be loved even more. Summer Miller at Simply Recipes has shared her go-to trick for the tastiest of scrambled eggs.
Admittedly, the cook said she has made so many “batches” of the food in her life that she could cook them “in her sleep”. The cook advises that “anything goes” when it comes to scrambling eggs, and there’s no reason why you can’t make it into a larger meal. Adding in leftover meat, vegetables, herbs or cheeses to your eggs can make it even more delicious.
She said: “If you create something you hate, you aren’t out much, so go for broke and get crazy. It’s a low-risk kitchen experiment; eggs are inexpensive and require minimal time commitment.” According to the recipe , there’s a wide range of possible combinations to consider adding to your eggs, from sweet peppers and goat cheese to ham, onion, mushrooms, spinach and tomatoes.
They suggest using any leftover vegetables cooked from a meal, acting as an extra boost of flavour, and saving them from going to waste. However, it’s important to consider that some ingredients will discolour your eggs, and cooking your add-ons at the same time can result in overcooked eggs. Or it can even leave you with “weepy and watery” results, so it’s best advised to cook your extras separately.
When it comes to cooking up a storm, there are a few easy tricks to consider. First things first, beat the eggs to your heart's content. Whisking is the best way to do this, and with plenty of aggression.
You need a big mixing bowl and a whisk to help the eggs get all the air they need to make them as fluffy as possible. Secondly, in the cook’s own words, "Low and Steady Wins the Race". Starting with a heated pan and melted butter, it's important that once melted, and as soon as you add your eggs, the heat is reduced to medium-low.
They explain that the “same rule applies” whether you’re cooking two eggs or ten. The recipe ’s cook states: “Don’t overcook your eggs! I once heard a chef say the best scrambled eggs have the consistency of dog slobber. “I understood his point, but the visual is difficult for me to get around.
Your eggs are done when they are no longer liquid, the curds are large and clumped together, but they still glisten with moisture.” Ingredients for ’the best’ one-serving recipe include half a tablespoon of butter, two large eggs, one tablespoon of milk and, of course, a sprinkle of salt and pepper. Cooking time should take around 6 minutes, and the scrambled results are best paired with toast or sitting aside sausages on a tasty breakfast.
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