Growing up my parents always made scrambled eggs a bit on the slimy side. And you know what, that is the way to go if you ask me! I guess slimy isn’t the best word. Let’s call it medium rare. The perfect scrambled eggs. But, perfect is relative, I guess. Just like steak, people like their eggs a certain way.
You don’t have to eat them “medium-rare”, so I’m not going to guide you that direction, but I will tell you how to make them you’re own version of perfect without overcooking.
Basic scrambled egg
First, you need a good non-stick pan. For sanity when you’re cleaning the pan. Cleaning a pan with cooked on eggs is not my favorite. But, using a nonstick will help.
Put a pat of butter or ghee (even better) in your pan and turn it to medium-low. So, many people make the mistake of turning the pan on high first. Eggs need to go low and slow.
Meanwhile, beat your eggs in a bowl and add a pinch of salt. Add the salt now, because you won’t have time while you’re cooking I promise.
When the pan has heated up add your eggs and scoot and scrape the eggs around with a rubber spatula constantly until cooked to about 90%, then quickly remove from pan. They will continue to cook on the plate! Add fresh ground pepper.
Parmesan and Avocado Spicy Scramble
This adds some texture and nutrients to your eggs. I love love love avocado and eggs.
With this, you’ll heat a pat of ghee over medium-low heat. Meanwhile, to prep beat your eggs and dice your avocado. Add a pinch of salt to the eggs.
Add your beaten eggs and cook constantly turning until 80% done. Stir in 1 teaspoon of fresh parmesan until combined. Take off the heat and fold in the avocado.
Top with remaining parmesan and a drizzle of sriracha!
I hope you enjoy eggs in the morning without thinking it’s an event to make. You can whip these up in about 5-10 minutes. Easy Peasy!