How to Make Perfect Scrambled Eggs
Sometimes seemingly simple things aren’t so simple. one of the most common and delicious dishes in all of the breakfast kingdom is scrambled eggs. It’s easy to end up with not enough eggs, eggs that are overcooked or maybe you just have a case of the blahs. Here’s an easy, gourmet twist on this breakfast comfort food just on time for Christmas.
Scrambled Eggs With Fresh Herbs
- 3 tablespoons olive oil
- 1/2 small yellow onion, diced
- 12 large eggs
- 1/4 cup water
- Sea salt & fresh ground pepper
- Leaves from 5 sprigs of fresh thyme, minced
- Leaves from 1 sprig of fresh basil, minced
- Leaves from 1/2 sprig of fresh rosemary, minced
- Leaves from 4 sprigs of fresh oregano, minced
- 1 cup fully cooked shredded ham (optional)
- 3/4 cup Gruyère cheese, grated
Heat olive oil in a large, non-stick pan over medium heat then add onions. Cook onions, while stirring occasionally, until translucent. Make sure your non-stick pan is in great condition so that it truly is non-stick. Never use metal utensils with non-stick pans.
In a medium-large bowl, combine eggs, water, salt & pepper. With my salt shaker, I plan on three shakes per egg plus a few more shakes for the added water (what I normally add to one fried egg). Test your salt shaker and then plan accordingly the amount you need per egg when making scrambled eggs. Whip eggs until combined and golden using a fork and your wrist action – I find this gives me more control than using a whisk. It’s good to lift the fork often as you whip the eggs to incorporate as much air as possible into them.
After onions are translucent and eggs are well-beaten, turn heat to medium-high and add eggs to pan. Use a turner to scrape the bottom of pan clean as you stir the eggs. The longer they cook, the less often you stir. When eggs are still a bit wet but starting to firm, turn heat to medium again and add minced herbs (save some for the top when eggs are finished cooking if you like), and ham. End cooking by taking large amounts of the eggs and flipping over gently… this will prevent your scrambled eggs from falling into tiny pieces and unbecoming. If serving right away, sprinkle with grated Gruyère and add about a tablespoon of water into the pan. Cover with a lid right away to create steam and serve after cheese has melted.
You can tell when your eggs are overcooked when they begin to turn brown and they will have a different smell. Burnt egg smell is unique, so train yourself to recognize it and you’ll be golden – no pun intended.
If you’re serving time has been delayed or you would like to cook the eggs early, you can place them on a baking sheet when the eggs are firm but still undercooked. Sprinkle with cheese and cover with foil (should fit loosely on top so the cheese doesn’t stick to it but tight around sides to keep moisture in & prevent over-cooked eggs). Bake in the oven heated to 170F for longer wait or 200F for 10 minutes or less.
If you saved some minced herbs, sprinkle over the melted cheese and serve. Bask in the compliments.