What's your favorite comfort food? Mac and cheese, creamed potatoes, and chocolate, all of which I love too, are favorites I read about most often. As for me and especially after a long day, I love to curl up on the sofa with a plate of scrambled eggs. Whether I eat anything with them is inconsequential, as the eggs themselves are the stars.
It took me a long time to perfect my scrambled eggs simply because I did not take the time to prepare them as lovingly as they deserved. I have learned that time and lower heat make all the difference in yielding a moist and delectable dish. I'm certain my food science instructor told me that in class many years ago, so I will say to him now: it was not you, it was me.
Speaking of food science, here is Alton Brown's recipe for perfect scrambled eggs. I tend to follow this method personally but you may have your own preferred recipe or method. If so, feel free to share it in the comments section. Note: I usually have two to three eggs max, but the recipe below is given as written by Brown.
Recipe, Alton Brown
5 tablespoons milk
1 pat butter
Ground black pepper
Chives or parsley to garnish (optional)
In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pain with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.
Questions or concerns about cholesterol? Learn the facts here from the American Heart Association.