Serves 2 to 4
- 6 large eggs
- Kosher or coarse salt and freshly ground black pepper (optional)
- Nonstick cooking spray (optional)
- 2 tsp. unsalted butter
Crack the eggs into a medium-size bowl, season them with salt and pepper, if using, to taste, and blend well with a fork or a whisk.
Spray a medium-size skillet with nonstick cooking spray, or use a nonstick pan if you have one. Melt the butter in the skillet over medium-high heat. Pour in the eggs and let them cook until the bottom starts to set slightly, about 1 minute. Then, using a spatula or wooden spoon, keep scraping the bottom of the skillet, pausing for 20 seconds or so after every few pushes to let the eggs set again. Break apart any very large pieces and keep moving the eggs around so that the runny parts hit the skillet. Stop just as the eggs are done to your liking and scoop them onto plates. Season the eggs with more salt and pepper, if desired.
Variations: Egg Scrambles
So, now you have the basic recipe down. What can you add? Here are some ideas. The amounts are for six eggs, which usually feed two to four people. Because you’re making scrambled eggs, and not an omelet, feel free to stir ingredients right into the beaten eggs before adding them to the pan.
Don’t hesitate to mix and match the ingredients. The fun is in creating your own masterpiece, and your kids will soon be ordering up or cooking their very own “eggs of the house” with a side of pride of ownership. These suggestions and combos are just ideas to help you and your kids think about the possibilities.
Add 2 to 3 tablespoons of shredded or crumbled cheese, such as mozzarella, cheddar, Monterey Jack, goat cheese, feta, even American—just about all cheese works beautifully with eggs.
Fresh herb scramble:
Stir in about 1 teaspoon of minced fresh herbs. This version is especially great if you grow herbs in your home or garden; let the kids pick a sprig of the one that smells the best, and show them how to pick off the tiny leaves. A little bit will add a lot of flavor. Dried herb scramble: Mix in 1⁄4 to 1⁄2 teaspoon of dried herbs, such as oregano, thyme, marjoram, and basil. Meat scramble: Add 1⁄4 cup of crumbled cooked bacon or sausage (you may need to add less salt to the eggs if you use one of these salty meats).
Mix in 1⁄4 to 1⁄2 cup chopped or shredded vegetables, such as chopped tomato, zucchini, summer squash, or shredded carrot. Vegetables like broccoli or asparagus should be lightly cooked first. A variety of veggies makes a colorful medley, and if you play with the name (Breakfast Garden or Confetti Eggs, for example), you may find that your kids are quite game to try
some new vegetables.
Try a medley of cheeses, a pinch of chili powder, slivered scallions, maybe a couple of tablespoons of kidney or black beans, and a bit of cooked corn. Top the cooked eggs with a spoonful of salsa and sour cream. You might even wrap the whole thing up in a flour tortilla and create a breakfast burrito—kids love the idea of picking up scrambled eggs with their hands.
Beat in a couple of slivered fresh basil leaves (or 1⁄4 teaspoon of dried basil), 2 tablespoons of shredded mozzarella
and/or Parmesan cheese, and maybe a teaspoon or two of some chopped fresh or sun-dried tomatoes. You can serve a dollop of pasta sauce on the side if you like.
A pinch of curry powder and cumin are very interesting in eggs. Serve the scrambled eggs with a spoonful of chutney and plain yogurt or sour cream (or stir some grated cucumber into the yogurt or sour cream).
Add some slivered ham, some shredded cheddar, and for those who like their eggs old-school diner style, some ketchup on the side.
If your kids are Dr. Seuss fans, they may be very open to the addition of some chopped cooked broccoli or spinach in their eggs, about 1⁄4 cup for every 3 eggs. If you want to get really silly, let the kids add a couple of drops of green food coloring to the eggs before you beat them. It won’t affect the taste, and they really will be green eggs. You’re on your own with the ham.
From The Mom 100 (Workman) by Katie Workman.