How to Make Perfect Scrambled Eggs

You may wonder why scrambled eggs tend to be overly browned and tough. When eggs are overcooked, the protein toughens up and they have the texture of rubber. Not good! Let’s fix that for you with How to Make Perfect Scrambled Eggs . These are made with shitake mushrooms I had in the fridge, but you could use any veggie.

INGREDIENTS

3 fresh, large whole organic (if possible) eggs

1 pint shitake mushrooms

Olive oil

Butter

Big pinch of thyme

Pink Himalayan salt (or sea salt)

Organic cooking spray

Optional splash of cream

METHOD

Spray a frying pan with the cooking spray. Add a small splash of olive oil and a pat of butter.

Heat up to almost high. Wash grime off mushrooms and add to pan (be careful of water spatter).

Don’t move them for 5 minutes! Add a pinch of thyme on top though.

After water evaporates and they have been browning. Stir and add a pinch of salt. When all the remaining liquid drawn out by the salt is gone, remove immediately to a bowl.

Clean pan.

Spray pan and add a pat of butter. Whip the 3 eggs in a bowl until the white is broken when you lift with a fork (should not be one big egg white, more like a liquid). Heat pan over medium high.

Add eggs. Let set for 20-30 seconds. When it just starts to form an omelet, slowly pull the egg edges towards the center with a fork. Fluff them with a fork for a few seconds. When almost dry but not quite, add the mushrooms and optional splash of cream. Mix and quickly put on a plate before they brown. They should be tender and perfect. Enjoy How to Make Perfect Scrambled Eggs.

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About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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