What’s The First Thing You Cooked After Moving Into Your New House?
Earlier this summer we moved from our little apartment in the sky to a tree-filled historic neighborhood just a few minutes away. I thought I’d given up homeownership for good, until one day, surprisingly, I started to miss it. And so, I quietly started to watch the listings and after a few months, one came on the market that seemed to check all the boxes.
Could this really be it?
We went to look. Came home and thought about it. Went to look again. Stopped by the local pub for a cocktail. Made an offer, and the next day we heard it would be ours. Three months later, I’m happy to report that we’ve finally made it to box zero, and all of the pictures have even been hung(!)
For a week or so, we ate mostly fast food sitting on boxes in the middle of the living room. But on the first day of our normal schedule .. my husband left with the puppies for work, I got up, unboxed my omelet pan, and made some scrambled eggs. Eating breakfast in my new office, in the dark of the morning, with a kitty sleeping on the chair beside is ..
such an unexpectedly sweet memory.
My love of scrambled eggs runs deep. They’re comfort food, convenience food, fast food, sick-in-bed food, toddler food, and I have no idea what I’m going to make for dinner tonight food.
I suspect another scrambled egg recipe is the last thing most of you need, and I’m far from an expert. But I’ve been making them for years now, and I thought it would be fun to share some of the tricks I’ve picked up along the way.
The pan. A high-quality nonstick will make your attempt at scrambled eggs so much easier. I picked mine up from Target years ago and it’s served me well ever since.
The butter. You don’t need a lot – a small pat will do. Just enough to coat the pan after it’s melted (and also, yum).
The spatula. A high-heat rubber or silicone spatula is a must. Its flexibility will let you hug the contours of the pan and get a good swipe/fold each time you push the eggs around.
The eggs. Whatever you do, use the best eggs your budget will allow. The difference in flavor and color is truly astonishing. Your local co-op or farmers market are always great sources. As are friends with chickens (if you’re so lucky).
The liquid – I always add a splash of water before shaking/whisking. Adding water makes them fluffy, milk (or cream) makes them heavy.
The salt and seasonings – Eggs are like hamburgers. Don’t put anything in them. Instead, cook them perfectly, and add salt/flavorings afterward (or toward the end when they’ve nearly finished cooking).
The heat – Low. Turn your burner all the way down and cook them as slowly as you can. The devil who delights in rubbery eggs will whisper in your ear that you should turn up the heat a bit .. that no one will ever know. Hold your ground. You can definitely make wonderful eggs in under five minutes. I am simply proposing that if you hold your nerve, these will be the best scrambled eggs you’ve ever tasted.
The art of the fold – This was the trickiest part to learn. You’re essentially making curds by pushing the eggs around in the pan. As the eggs are cooking, don’t stir or flip them over. Instead, fold. More folding = tiny curds of eggs. Less = bigger softer curds.
They’re done when – Take them off the heat while they’re still a bit runny, and keep folding as the heat in the eggs finishes off the cooking. They’re done when they look creamy, bright, and sunny.
Spectacular Scrambled Eggs
- 4 eggs (large or XL)
- scant Tbsp butter
- salt (to taste)
- Add your eggs to a small lidded container. (I usually use a mason jar) Add a splash of water and shake them into a fare-thee-well. Make sure they’re good and blended.
- Melt the butter in your non-stick skillet over low heat until melted. Tilt the pan a few times to make sure the bottom is well coated. (If the butter is starting to foam, that’s a sign your heat is too high)
- Add the eggs to the pan. When the edges have barely begun to set. Make a gentle swipe with your spatula around the outside of the pan to start creating your curds.
- Continue the process of swiping the outside and pushing the eggs around on the inside, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook them. (If you like smaller egg curds, push them around in the pan and make a swipe around the edge more often. If you like bigger curds, push them around less and with broader strokes)
- Take your skillet off the heat while the eggs are still a bit runny, add a pinch of salt (or other seasonings), and keep folding as the heat in the eggs finishes off the cooking. You’re done when they look creamy, bright, and sunny.