I’m pretty certain I am not alone when I claim that I have a passion for breakfast. Bacon, sausage, eggs, veggies, juice; seems like a staple anywhere you go. I usually try something different when I go out to eat for breakfast. But when I cook at home, scrambled eggs are my “go to” staple.
Scrambled eggs are so versatile and forgiving. There are a plethora of combinations you can choose from and most are quite easy, even for the beginner cook. Just pick your seasoning (flavor profile), how many eggs you want, and whatever fillings your heart desires.
Personally, I enjoy no salt seasoning. Whether I use store bought blends or I create my own, I use salt sparingly, if at all. My favorite blend is from Costco. Once you crack this bottle open and take a whiff of the aromatic seasonings, you’ll be hooked!
If I don’t have this, I’ll use a blend of fresh cracked black pepper, garlic powder (never garlic salt!), and marjoram. But honestly, you can use whatever your taste buds prefer.
Next, the eggs. I’m not too picky when it comes to selecting shell eggs. Medium, XLarge, Grade AA – whatever I can get on the cheap. Last night, I went to Food 4 Less in Temecula, on Ynez Road. They had several varieties of eggs and in different quantities. Of course, most of you know about the one dozen carton. But have you seen the five dozen packaging? For me, I know I’ll use the eggs so I have no qualms springing $5-$6 for five dozen medium eggs (60 eggs).
Crack the desired amount of eggs into a bowl. This could be a cereal bowl, a Tupperware container; whatever I have that is accessible. My preference is to make my scrambled eggs fluffy. I do this by whisking milk while I scramble the cracked eggs into a bowl. Side note: I am not a cow milk drinker. I prefer almond milk. So that is what I use. But feel free to use whatever you want. Sometimes I’ll add a little seasoning to the whisked eggs! Set them aside.
Next is the fillings! So many choices! The combinations are literally unlimited. Since I consider myself pretty handy at using my knife skills, I’ll chop, diced, julienne a bunch of different vegetables. Today, I diced some green bell pepper, chopped half of a yellow onion, and sliced a scallion.
Once I have all of my ingredients prepared and ready (mise en place: Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French phrase which means “putting in place”, as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift. [http://en.wikipedia.org/wiki/Mise_en_place]), I am ready to turn on the flame!
I LOVE using non-stick skillets but again, you can use whatever frying pan/skillet/saute pan you have at your ready. The first thing you’ll need to do is saute the vegetables. For me, I do not like raw crunchy veggies in my scrambled eggs. If you do, then more power to you!
Whether you use a non-stick skillet or not, I usually use coconut oil when sauteing my vegetables. It is a much healthier alternative to butter/margarine/olive oil. I buy coconut oil at Costco (again!) because it is usually the cheapest! For about $22/64oz jar, that’s a steal! I bought mine when they had a “Buy One, Get One Free” deal! Score! Side note: when using coconut oil, it is said that if you use a pinch of salt when cooking, the coconut flavor will ‘go away’. Also, at room temp, it remains in a solid state. So no refrigeration is needed! However, during the summer months, here in Southern California, if your kitchen tends to be warmer than about 75*-80*F, then the coconut oil will begin to change to a liquid state. This is alright and safe. Do not worry.
Anyways, I digress. Add about a tablespoon of coconut oil to the skillet. Turn the flame on medium and wait for the dollop of coconut oil to melt away. As it does, I move and tilt the skillet to ensure an even coating of the skillet surface. Next, I’ll add the vegetables. Usually, you’ll want to add the thicker more dense vegetables first. For example, this morning I added the green peppers first. Sauteed them for a minute or two, tossing the peppers with the coconut oil and seasoning. Then I added the yellow onions. Again, toss them in the pan. Let the pan sit and get hot. As the onions cook, their color will change from white to a translucent appearance. This is what you’re looking for. I then added the scallions and gave it a quick toss. Adding the scrambled egg mixture is next. With a rubber spatula (or spoon), gently move the egg mixture in the pan, folding the egg mixture over itself. You should begin to notice the eggs firming up and looking like scrambled eggs. Use your rubber spatula to break up the eggs into crumbled.
Your scrambled eggs are ready when there are no visible “liquid” eggs in the pan. This morning, I decided to top my eggs with a blend of cheddar and jack cheese. You can omit this if you wish to do so. I served my eggs with a side of last night’s jalapeno cheddar corn bread. I also dabbed a few drops of Sriracha Hot Chili Sauce on my eggs. (I LOVE sriracha!)
I hope you’ve enjoyed reading this breakfast post! As I mentioned at the beginning, you can customize your own eggs with whichever items you love! Mushrooms, onions, peppers, ham, bacon, sausage, olives…the list is endless! Just embrace the love and give it all you’ve got!
Until next time…FORKTHISPLATE!