Scrambled eggs don’t have to be plain. Add cheese, herbs, veggies or meats to make great scrambled eggs. Better yet, add a combination of these ingredients:
- Add grated or cubed cheese—cheddar, Swiss, or parmesan.
- Chopped fresh herbs or dry herbs
- Diced ham
- Crumbled cooked bacon
- Sautéed onion or bell pepper dices
- Cooked sausage
- Diced smoked salmon
- Corn kernels
If you add cheese, you have two options:
- If you would like your eggs, rich, smooth, and cheese flavored, add the cheese early in the cooking process. It will melt and disperse through the eggs.
- If you would like melted nuggets of cheese in your eggs, add 1/4-inch cubes of cheese late in the cooking process. The cheese will melt in nuggets. (We prefer the melted nuggets.)
To make perfect eggs, use these helpful tips.
- Break the eggs into a bowl and whisk them together before adding them to a hot pan. The whites and the yolks should be mixed but not over mixed. There should be some streams of egg whites through the mixture.
- Mix your eggs in a glass or stainless bowl. An aluminum bowl may discolor your eggs and a plastic bowl may contain a residue to taint your eggs.
- If desired, add a small amount of milk or cream—no more than 1 1/2 tablespoons per two eggs. Cream gives your eggs a richer flavor. Too much liquid makes your eggs watery and bland.
- Preheat your pan with a pat of butter. Your pan should be hot before adding the eggs. A drop of water in the pan should sizzle. Don’t scorch the butter.
- Cook over low heat. Do not let the eggs brown.
- Do not over-stir your eggs as they cook. Too much stirring breaks the eggs down into very small particles.
- Remove the pan from the heat while the eggs are still soft and moist and turn the eggs out onto a plate or serving dish.
- Always serve eggs hot. Eggs will become tough if they are held over 30 minutes.