What age were you when you first started learning to cook? I was young when I started helping my Mom prep in the kitchen but she didn’t have the patience to teach me or my siblings to cook. So I was pregnant with my first child before I started really learning to cook on my own. I started simple—I mean really simple—with scrambled eggs. Don’t laugh—do you love your scrambled eggs when you make them or are they a mushy scorched pile of yellow and white blobs you don’t find all that appetizing to eat in the morning!?! If you’re like me you want pretty, fluffy yellow & white scrambled eggs and that’s easy to achieve—lets go back to basics on this recipe!
- 2 eggs
- 1 tbsp. Heavy Whipping Cream (or alternatively Whole Milk)
- 1 tbsp. Shredded cheddar cheese (or preferred variety)
- Salt & pepper (to taste)
- The ingredients are simple but its how you prepare them that matter.
- Preheat a small pan over medium-low heat (on my stove this is number 4)
- In a small bowl combine eggs and whipping cream and briskly whisk with a fork for 15-20 seconds (they should become light and frothy).
- Coat the heated pan with non-cooking spray right before pouring in the egg mixture then sprinkle on cheese and season with salt & pepper.
- Do not stir.
- Allow the eggs to cook undisturbed until the edges are set. At this time use a spatula to break apart and fold over so uncooked portions are now directly on the heat. The idea is to fold over and gently break apart rather than mix them all up all over the place in a frenzy of scraping the stuck egg off the bottom of the pan---in fact if the egg sticks to the pan the heat is too high so dial it back.
- Cook until all portions of egg are no longer wet or runny---this should be no more than 3-5 minutes. The less you mess with them the fluffier they remain.
- Serve & enjoy! Double or triple recipe as needed depending on number of individuals being served.
More Egg Recipes: