Happy spring! It’s May, which generally means that the weather will actually stay good. Maybe a bit rainy. I’m excited.
In case you hadn’t noticed, my motivation for blogging has been seriously lacking lately. I can’t even remember if I’ve made or eaten any food worth talking about lately. I suppose I could assume that such a fact would indicate that I haven’t. I’ve also been busier since changing my position to full time and starting the writing course I’m doing.
I think I’m turning away from omelets and toward cheesy veggie scrambled eggs. Same ingredients, but skips the step of having to beat the eggs first, which saves probably a whole minute of time! Fantastic! Easier to approach in the morning before work, when I don’t have several hours of leisure to enjoy. I made one yesterday with tomatoes and a bit of Mexican blend cheese. I like to buy shredded cheese because it’s just easier to deal with, even if it might be cheaper and fresher to grate it yourself.
There are three things I have learned about making scrambled eggs that have made me actually like them.
1) Do not beat them together in advance.
2) add a little cream, sour cream, cream cheese, or similar to give them a creamy (in case that wasn’t obvious) texture.
3) Like just about any other sort of eggs, I like them on the runny side. I realize that the reason I’ve disliked scrambled eggs so often in the past is that they were cooked too long. The downside, of course, is that they’re a little messier, often leaving liquid on the plate that might spill if I’m not careful. I’m ok with that, because they taste WAY better.
I went to an event last night, and I think I will post about it later. It was very loud and crowded, kind of overwhelming, but fun. I’ll give you a short recount of the highlights and probably a picture of the really awesome necklace I bought.
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!