Amazing Scrambled Eggs!
I just made some awesome scrambled eggs. At least, they were the beginnings of awesome scrambled eggs. There’s room for improvement. No pictures because I just wanted to eat breakfast, but let me tell you how it went…
It all started when cracking two eggs into the pan to fry over-easy (my favorite eggs) resulted in a broken yolk. I was going to continue to fry them, but changed my mind, grabbed a spatula, then scrambled them around a bit. To make the eggs smoother, I poured in a bit of milk. I would normally have used half and half, but I was almost out and needed it for coffee. Mixing up the eggs and milk turned the whole thing into a perfect jumble without any of those big clumps, which are the reason I so often do not like scrambled eggs. I sprinkled on a bit of cheese (wait until it’s at least half cooked, cheese doesn’t take long to melt and you probably don’t want to risk it burning), then at the end added smoked paprika to kick up the flavor.
I probably should have added less milk. There was a bit of liquid pooling on my plate that seemed kind of weird, but it didn’t affect the taste, and of course the eggs were cooked perfectly, so no big deal. I’d recommend adding half and half, or cream, and not very much of it. You do need to add enough so that it can saturate all of the eggs.
Have a fun breakfast!