I don’t know if I’ve mentioned this before, but I am obsessed with eggs. All kinds, all ways. Poached, fried, scrambled, baked, you name it. I make myself scrambled eggs or an omelette at least four times a week. I even scramble eggs in the microwave at work to get my fix. If you’ve never done it before, microwave scrambled eggs can be delicious but they are a tricky animal. The difference between yummy and rubbery is just a few seconds.
Today, I’d like to dispel a common myth about scrambled eggs. Most people think the only way you can have creamy scrambled eggs is to add milk or cream. UNTRUE. All you need is the right cooking technique and you can have the most amazing creamy scrambled eggs you’ve ever tasted without the added calories and possible stomach upset (I love you cream but my stomach is still holding a grudge…).
INGREDIENTS (makes enough for two people):
2 ounces feta cheese
1 tablespoon chopped fresh basil
1 tablespoon olive oil
A pinch of kosher salt
Freshly-ground black pepper
Whisk your eggs in a bowl until they are just combined. TIP: Do not add seasoning at this point. Adding salt too early removes moisture from the eggs.
Heat one tablespoon olive oil in a medium saute pan on medium-high heat. Add the egg mixture. Let the eggs heat in the pan for about 30 seconds. Add a pinch of salt.
As soon, as the eggs begin to set up, turn the heat to low and starting pulling the eggs to the center of the pan with a rubber spatula. Keep the eggs constantly moving. Do not whisk in the pan, just gently pull the eggs back and forth.
When the eggs look like they are almost done but are still a bit runny, add the feta cheese, basil and freshly ground black pepper. Stir a few more times, then take the pan off the heat. The eggs will continue to cook even when they’re off the burner.
Healthy Recipe Ecstasy? With this cooking technique, you can absolutely have restaurant-quality eggs at home without the unnecessary extras. Not only do some restaurants add cream to their eggs, they also add flour. Who knows what else is in those diner eggs! My love affair with the egg will not allow me to desecrate my breakfast with those villanous additives.