During a business trip to a small Texas town, I opted to spend the night at a delightful bed-and-breakfast.
Most people staying at a B&B are on vacation, so at 5:15 am on a weekday, I was the earliest riser and the only guest in the grand dining room.
The owner kept me company and told stories while he prepared a fabulous breakfast in the adjacent kitchen.
On the menu were:
–Scrambled eggs (the best I’d ever had),
–Freshly squeezed orange juice,
–And some type of creamy yogurt that I saved for an afternoon snack later that day.
I asked the owner to please share with me how he made his scrumptious scrambled eggs and he was happy to do so.
By following these steps, your scrambled eggs will be just right every time: yellow, fluffy, melt-in-your-mouth, and simply perfect.
–First, break one or more eggs into a mixing bowl.
–Add a splash of milk - the percentage doesn’t really matter. I have never tried anything other than dairy milk, so I’m not sure how dairy-free alternatives might work.
–Add a dash of salt.
–Whisk ingredients together until thoroughly mixed.
–Place a nonstick skillet over medium low-heat and drop in a small pat of butter.
–Once the butter begins to melt, swirl the butter to coat the inside of the pan.
–Pour the egg mixture into the pan. It’s important that you move the eggs around the pan regularly, using a spatula. This technique will prevent the eggs from turning brown or becoming too chewy.
–Eggs will continue to cook for a short time after they have been removed from the pan. Therefore, remove the eggs and place them on a plate just before they appear to be finished (to your liking).
–Add your favorite condiments, or nothing at all, and serve alongside your favorite breakfast companions.
The entire process typically takes less than 5 minutes, so why not make scrambled eggs for breakfast around your home today?