How to make great scrambled eggs

by Jeannette Ordas of Everybody likes Sandwiches

I'm a big fan of breakfasts and a big fan of scrambled eggs. While it might seem kind of silly to post a recipe for scrambled eggs since making eggs is usually one of the first thing people tend to make for themselves, to make great scrambled eggs is a valuable skill (assuming that you eat eggs, that is).

There are several techniques and pointers that I need to mention, but the first and foremost is to have a good pan. I use a well-seasoned cast iron but a heavy non-stick pan will do nicely as well. Another good tip was given to me by a friend after we had just eaten the best scrambled eggs at Little Nest in Vancouver. The secret to their great eggs, she said, was that they added cream. She couldn't vouch for the validity of the rumour, but after trying a good 10% (half & half) cream, I can attest that it does help to make a rich and fluffy scram.

Of course, over-cooking scrambled eggs is the devil. They become rubbery and brown and inedible. So turn down the heat and put yourself in control. Want fluffier eggs? Push them around slowly. Want a smaller curd? Move them around the pan more quickly. When they look almost done, take them out of the skillet as they will still end up cooking for about a minute on your plate.

The recipe below adds in some green onions and fresh dill which are perfectly wonderful additions. Want to leave out the extras and just try the basics, go right ahead. Serve this with slices of avocado and some buttered whole grain toast and you're well on your way to breakfast scramble heaven. Coffee is a must.

Scrambled Eggs with Green Onion & Dill
2 tablespoons butter
4 eggs (organic, free range)
2 tablespoons of 10% cream (or use milk)
2 green onions, sliced thin
2-3 stalks fresh dill, minced
salt & pepper
grated cheddar cheese, optional

1. In a small bowl, whisk the eggs and cream together with a fork until blended.

2. Heat a heavy bottomed skillet over medium heat until it gets hot. Add in butter. As the butter is bubbling, pour in eggs, letting the eggs set slightly before using a spatula to push the eggs towards the center while tilting the skillet to let the runny bits spread.

3. Add in onions and dill while the eggs are still wet and keep with the pushing/tilting method. As the eggs start to turn solid, give them a flip, sprinkle on cheese if using, and cook for another 15 seconds or so. Divide the eggs onto 2 plates, season with salt and pepper and serve.