Some things only happen once: first kiss, first soufflé, first marriage (ha!)… so when the moment arrives, you want to make it perfect… you need to make it perfect; you HAVE to make it perfect.
After 23 weeks of patiently waiting (and stalking the nest box), we finally found it! Our first egg, courtesy of the Sicilian Buttercup. We waited until we had two and then did what we knew best; crack ‘em open and take some photos!!!
Eventually, we made a simple scramble using herbs from the garden. That morning, we had thyme, oregano and scallion. Breakfast was incredibly delightful, if for no other reason that we had to wait 23 weeks for it.
Below, a few notes on what I believe makes the perfect scramble.
Did I miss anything? Do you agree? Tell me below.
10 Basic Rules for Perfect Scrambled Eggs
10 basic rules for perfect scrambled eggs… You’ll never screw it up again.
- Eggs. Get the freshest eggs you can find… period. Break them into a bowl.
- Milk. Not a must-do, but if you like your eggs creamy, add a splash.
- Salt. This is a must-do. Add a pinch to your bowl to coax out the flavor.
- Whisk. If you want fluffy eggs, you need AIR. Use a big whisk. Go furious; get them light and frothy. If going by hand (and you should because it’s a lot less to clean up) this will take a couple of minutes.
- Non-stick pan. Scrambled eggs are delicate. To cook them well you’ll need a non-stick pan.
- Rubber spatula. Use it. Not for the eggs, but to prevent yourself from scratching your non-stick pan. (Mr. RGBistro, I forgive you.)
- Fat. Your choice, but with my eggs I prefer butter; just enough to coat the bottom of the pan.
- Heat. Not too high and not too low. Go medium on the heat. Warm up your pan, then throw in your fat. Let your fat get hot (butter should foam), then add in your egg mixture.
- Preference. You have to make a choice here. Do you want your scrambles small or large?
- Small scrambles: Right after the eggs hit the pan, use your rubber spatula to push them into a pile in the center. Swirl the pan so the runny parts hit the bottom. Keep pushing the set edges into the center. Keep breaking up the set pieces to make them smaller.
- Large scrambles: Right after the eggs hit the pan, hang out a bit and wait for them to start to set. Then use your rubber spatula to push them into a pile in the center. Swirl the pan so the runny parts hit the bottom. Push the set edges into the center. Break up the pieces until they’re the size you like them.
- Stop as soon as the eggs have set. They should appear light and glossy. Remove your eggs from the heat source, serve and enjoy immediately.
Source: Rustic Garden Bistro
Thank you, Sicilian Buttercup!! Nicknamed “Eddie” because we thought she was a boy as a chick. Whoops.