Glossy, moist and irresistable.
Mom made the best scrambled eggs any of us could find anywhere…and it was all in the technique, and took me a while to perfect. Now it is one of my specialties. And quick.
The trick is to end up with soft, glossy, just set eggs, and the cheese still distinguishable, not mixed in totally.
You must have everything ready, and prepare to work very quickly!
1 or more eggs
Approx. 1-2 tsps water for each egg used
Salt, pepper to taste, a coupld dashes of hot sauce of choice; Mom always used Tabasco
You can use any veggies you like, chopped. For this post, I used bell pepper, onion and chard. Also good is zucchini, mushroom, spinach. Also great is leftover cooked veggies, like roasted or sautéed veggies.
1 Tablespoon olive oil or butter
Cheese: Any cheese you like, chopped or grated. For this post I used mild cheddar, a couple tablespoons per egg
Chop veggies and set aside. Chop or grate cheese and set aside.
Whisk the eggs, salt, pepper, water and hot sauce in a bowl.
Preheat saute pan on medium high heat, then add oil or butter or both. Add vegetables and saute until just limp but not browned. When vegetables are limp, add a ¼ cup of water to pan and cover to steam veggies until cooked through. When veggies are done, move lid. Add in chopped cheese. If using grated cheese, add last.
Working quickly, pour in eggs. Pan should be hot enough so that the eggs begin cooking immediately. Immediately scrape eggs from pan and let uncooked portion run onto bare pan. As eggs set, quickly turn them just once. The trick is never to let any portion of the eggs become past just set, and not cooking them totally. If you are using shredded cheese, add now. Immediately remove from heat, give them another turn, and transfer to bowl. There should be some uncooked glossy eggs. They will finish setting up in the serving bowl, and the cheese will continue to melt. Serve immediately and enjoy!