Years ago, I asked as many people as I could “What’s the first thing you’d want to show someone new to the kitchen how to cook?” The overwhelming answer was just one word: eggs!
Sure, there are plenty great cookbooks and online resources that provide an incredible wealth of egg recipes. But there’s nothing out there that will no-kidding show you – or someone you’d like to help - exactly what to do with step-by-step picture book and short video directions. At least not until Just Eggs: “Show Me How” Video and Picture Book Recipes that shows only how to make the most practical and popular egg recipes as easily as possible.
Here’s the text to one of the recipes from the book that shows how to make tender and fully flavorful pan cooked scrambled eggs. For the full step-by-step picture book recipe complete with an optional short video, just click this link.
Before laying out the recipe, here’s a quick tip about salt and eggs. Adding just a small amount of salt to the eggs before cooking them not only slightly enhances scrambled egg flavor, it also ensures the eggs will turn out soft and tender because salt helps breakdown some of the proteins in the eggs. Eggs cooked without salt tend to be tough and rubbery. You can see pictures of what I mean in the picture book recipe itself by clicking the link above.
Preparation Time: 2 minutes
Cooking Time: 5-10 minutes
Ingredients (for 2)
- 1-2 Eggs per person
- Milk (optional - makes the cooked eggs slightly more tender)
- Butter or Margarine
- Dash of Salt
- Ground Black Pepper
- 10 – 12 Inch Frying Pan
- Small Bowl
- Table Knife
1. Put the frying pan on the stove and turn on the burner to MEDIUM heat.
2. Break 2-4 eggs, one at a time, into a small bowl.
3. Add a splash of milk (optional - milk helps make the cooked eggs slightly more tender) and a light dash of both salt and ground black pepper.
4. Stir the eggs vigorously with a fork until the yolks and egg whites are well mixed together.
5. Check the pan for proper cooking temperature by wetting your fingers with tap water and flicking the water onto the pan surface. The pan is warmed to the proper cooking temperature when the water just sizzles on contact with the pan surface and quickly evaporates.
6. When the pan is ready for cooking, add 1/4 - 1/3 inch piece of butter to the hot pan with a table knife. Hold the pan handle, and swirl the butter or margarine in the pan by rolling your wrist until the pan surface is evenly coated.
7. Right away, add the eggs to the pan let them cook for about 30 seconds until they start to solidify along the pan edge and form bubbles that push up from the pan surface. Then lay the blade of a spatula flush to the pan surface starting at the pan edge, and gently and evenly scrape the eggs toward the middle of the pan. Keep pushing and pulling the eggs from the side of the pan with the spatula gently and evenly until the eggs have solidified enough to form a mound in the middle of the pan.
8. Finish by turning the eggs over once every 10-15 seconds with a spatula until the eggs are done. Scrambled eggs are safely cooked when they are solid throughout with no runny liquid but are still tender and slightly moist on the surface. If, however, your eggs are undercooked - still runny and wet - keep cooking and turning the eggs until they are solidly cooked throughout.
9. Lift the cooked scrambled eggs from the pan onto a plate and serve warm.