I love eggs!
Boiled, fried, poached, benetict-ed, you name it. Eggs are awesome and if you treat them gently you can make some delicious meals. One of my favorites is scrambled eggs. I saw a program recently where they talked about the different ways two celebrity chefs made their scrambled eggs. Each chef had their own way of making creamy mounds of scrambled eggs. I was encouraged to share my recipe for cheesy scrambled eggs.
Come with me in the “Way Back Machine”
First, we have to climb into the “way back machine”, back to first-year chemistry at McGill. Dr. G. showed us how to make nylon using the cleaning chemicals under your kitchen sink. Super fun! He also explained egg protein. The egg white is essentially liquid protein. The protein strands are long and loose. When they are heated they begin to shrink up and intertwine with each other. This is how the whites become solid. Too much heat and they shrink too much and squeeze any water out, making our scrambled eggs rubbery, sitting in a puddle. The kids look at that and say “Yuck!”
We want gently intertwined proteins for glossy curds of cheesy scrambled eggs.
What we want is there to be intertwining of the proteins but only enough to make the whites start to solidify. The trick is how much heat is applied. Eggs like to be treated gently. One of the celebrity chefs controlled the heat by removing the pan from the heat each time he added something to the eggs. Another lady I know starts with just eggs, salt and pepper then just as the eggs begin to solidify she adds cream. This slows the cooking process protecting the protein from the heat allowing for creamy eggs.
I have found you can achieve an excellent result by cooking the eggs on medium heat then once they start to solidify turning off the heat and letting the hot pan finish the job. My goal was to cook scrambled eggs that my sons would prefer over, say, sugary cereal, and would eat with enjoyment. I found the trick for kid-friendly eggs was to add a slice of processed cheese into the pan with the beaten eggs.
- Per person,
- 2 large eggs
- 2 Tbsp half and half (you can use whipping cream, or coffee cream)
- Salt and pepper to taste
- 1 slice processed cheese. (I prefer Kraft over the store brand)
- Butter to grease the pan
- Beat eggs to desired consistency. Some folks like perfectly uniform curds of scrambled eggs others like to have a marbled effect with some visible white. To get the latter beat the eggs less.
- Stir in cream, salt, and pepper.
- Heat the pan on medium or medium-low heat depending on your stove. (The new Jenn air gas stove I put in my old house seemed to have medium, nuclear and Chernobyl settings which meant I had to be very careful in order to not overcook the eggs. In my new place, I have an induction range which, once you get used to it, allows very precise control.)
- Add butter to the pan. It should bubble but not turn brown. Pour in your egg mixture and add the cheese. I usually tear the cheese into 3 or 4 pieces. Give the eggs a minute then start to pull the cooked eggs from the bottom letting uncooked egg mixture move onto the bottom of the pan. Gently work the eggs so none of the mixture is exposed to the heat for too long. Once there is only a little liquid egg left, turn off the heat. Continue to gently move the eggs and when there are glossy curds plate the eggs.
Serve with buttery toast or English muffins. When the boys were doing sports – only all the time – I often added a sausage patty or breakfast sausages to get some more slow burning protein into them to get them through the day.
Now that they are both grown it’s a special treat to have them come for breakfast and they still enjoy the eggs. We do a huevos Rancheros version with the scrambled eggs as the creamy base.
I find these cheesy scrambled eggs excellent on their own for a delicious, low carb meal to start the day.
Don’t forget to Pin this so you can throw some fabulous cheesy scrambled eggs together whenever you want.