As a temporary escape from Italian food – I cooked scrambled egg this morning for breakfast. This was also partly due to the fact that the Italian breakfast is espresso or cappuccino and a cigarette.
You may not know, but there are important techniques to learn in order to make perfect scrambled eggs. Nobody wants to eat rubbery eggs but eggs can cook very quickly. This turns them from wonderful and fluffy to something that your dog may not even eat. There is a also a formula I have found to making them lower in fat and cholesterol without compromising flavor.
Scrambled Egg Technique:
- Use fresh eggs. See previous post Farm Fresh Eggs.
- Add about 1 Tablespoon milk or water for every 2 eggs.
- Break yolks with a fork and stir until mixed. Do not beat.
- Add salt to taste.
- Melt butter in a non-stick saute pan over low heat.
- Swirl pan so the butter covers most of the pan.
- When butter is foamy, pour the eggs into the pan.
- Let them sit for 30 seconds to a minute until a little crust forms around edge.
- Using a spatula scrap the eggs off the bottom of pan and the sides gently (at this point the eggs will be very loose).
- Wait a couple of minutes, then repeat the above step.
- Continue doing this over low heat, cooking the eggs very slowly.
- It should take between 15 and 25 minutes.
- You know they are finished when they are fluffy, pale yellow, a little shiny and wet, and cooked through. You do not want browning or completely dry eggs (if they reach this point they are overcooked).
- When the eggs are done cooking taste them for seasoning. Add shredded cheese (if using) and cook a another minute to melt.
Lower-Fat Scrambled Egg Formula: 2 Servings
- 2 Whole eggs
- 3 Egg whites
- 2 Tablespoons low-fat milk
- 1/4 Teaspoon salt
- 2 Teaspoons butter
- 1/2 Cup shredded low-fat sharp cheddar cheese
When you mix whole eggs with egg whites, the yellow color and egg taste is not lost. I have found that using exclusively egg whites results in a bland and colorless mess. Due to additives, I generally do not use egg beaters or egg substitutes. However, you can buy egg white cartons that are 100% natural. The low-fat sharp cheddar (I like Vermont cheddar) brings flavor with less fat. You will not get the same effect with American or a mild cheese like young Gouda.
For egg nutrition see the link above for farm fresh eggs.