How To Scramble An Egg

Written by Beth Marlin Lichter
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Learn how to scramble an egg and you can prepare yourself a nutritious and tasty wholesome dish. You don't have to be an experienced cook to scramble eggs. It's a great way to embark upon a lifetime of making use of your kitchen.

Start with the freshest eggs you can get your hands on. Does a neighbor raise chickens? Probably not. Do you have access to a local farmer's market, with a vendor who sells fresh eggs? If neither of these two ways of procuring eggs is feasible, try and purchase eggs from a market like Whole Foods, which sells eggs from chickens raised in cage-free organic environments. The difference between a supermarket egg which has been sitting on a shelf for a week, and an egg freshly laid, is remarkable. You can taste the difference.

If you don't already own a good fry pan for cooking, purchase a non-stick variety which makes a novice cook's job easier. With the heat on low, melt about a tablespoon of unsalted butter in the pan. Meanwhile, break two eggs into a bowl, adding a pinch of salt, a pinch of freshly ground pepper and a pinch of dried thyme, if available. Beat lightly with a fork until the yolks and whites come together. This should take about 10 seconds.

When the butter is melted and slightly bubbling, add the eggs to the pan. If the butter is burning, the heat is too high. After about half a minute, using a small spatula or spoon, in a circular motion begin to coax the eggs away from the sides and bottom of the pan, where they are starting to set and cook. The eggs will cook fast around the edges so you must constantly blend them away from the sides and continue to mix them around, until you achieve the desired consistency. Some people like their eggs wet, some people like their scrambled eggs a bit drier. Whatever your preference, be vigilant because two eggs cook rather quickly, and it doesn't take long to go from a well-cooked egg, to one that is overdone.

If you want to be more adventurous, try mincing a quarter cup of onion and a quarter cup of mushrooms and fry them in the pan first, with a tablespoon of butter. Cook them until they are slightly browned and soft, on a medium heat. This should take about three minutes. Then turn the heat down, make sure you have enough butter in the pan so it's still coated, and add your eggs. Follow the instructions above and cook your eggs until they look good to you.

Serve scrambled eggs with a side of toast and jam and fresh-squeezed orange juice and you've got yourself a heavenly breakfast or a midnight feast.


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