Delicious Scrambled Eggs

One of the foods I love and eat often is eggs. I never believed all the warnings about restrictions on eating just 2 eggs a week. My grandfather ate two eggs every single day and lived until he was 98. My husbands Dad ate 2 eggs every night when he came home from his office in NYC - and he lived a healthy vital life until he was 92. Maybe certain people must limit their eggs. If your one of them, and you love having eggs then, I hope you will try a few of my delicious recipes when you do make them.

Eggs are one of the most versatile foods you can eat and use in your menu planning.

Scrambled eggs are such a basic food one might wonder why I would do a recipe post for making scrambled eggs. True. But to have really wonderful - soft fluffy delicious scrambled eggs - good enough to write a food blog post about - the technique in making is key!

Several recipes will advise to add a touch of milk into the eggs before whisking. If you do that now and you like it go ahead. I do not care for the texture and flavor of scrambled eggs made with milk. I think it dilutes the eggs natural flavor; which I love.

I hope no matter how you make your scrambled eggs now - you will give my scrambled eggs a try. They are well worth making for a quick lunch or even a light dinner.

Ingredients:

2 eggs cracked - in a small bowl

1 tsp butter

Optional - Salt & pepper before serving

Directions:

Gently whisk the two eggs with a fork until fully mixed. In a small non stick saucepan heat 1 teaspoon of butter on medium low heat. The temperature of the pan is very important so please keep you heat on medium low to low - but not simmer.

Quick Tip - add salt and pepper after the eggs are scrambled. Adding salt to the eggs before cooking tends make them a bit stiff.

When the butter has melted move it around to coat the pan bottom and then add the eggs. Allow them to sit for approx 30 seconds. With a small spatula or wooden spoon gently stir. Allow the eggs to rest for about 15 seconds. Check your heat temp to be sure there is enough heat... but not too much. After 30 seconds stir the eggs constantly as they begin to form curds then lower the heat to simmer. Within approx 10 seconds, turn the heat off and leave the pan on the stove. The scrambled eggs will super moist, cooked through, yet very soft.

Once your eggs are plated salt and pepper as you wish. I love my scrambled eggs with one slice of buttered toast.

I sometimes garnish my eggs with fresh herbs or scallions.

When I have house guests I find that making scrambled eggs relaxes them like nothing else.

ENJOY!