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  • Tuesday, July 21, 2009

    Adding Stuff To the Scramble

    I asked a few of my online friends how they cooked their scrambled eggs. Creative responses are always so helpful and yummy.

    1. How 'bout adding sour cream instead of milk? Makes them really light and fluffy. Someone even prefers yogurt over milk.
    2. Grated cheese
    3. Chopped up spinach
    4. Cayenne pepper and garlic powder
    5. Onions
    6. Bell Peppers (not my favorite)
    7. Mushrooms
    8. A little bit of sugar instead of salt (mmmm, interesting)
    9. Slices of cooked potatoes (use the baby whole potatoes, chopped, from a can)

    10. How 'bout adding a little tuna to the scramble (Um, we'll have to add this disclaimer: To each his own.)
    11. Pepperoni sounds interesting

    *Do you oil the pan? Make sure it's at medium heat and use a wooden spoon.
    *Whisking the eggs before cooking will incorporate air and make them even fluffier.
    *Saute ingredients like onions and mushrooms in a little bit of oil/butter or cooking spray before adding to eggs.
    *Have you ever tried scrambled eggs on homemade pizza?

    (Looks like this list might grow and evolve.)

    Some folks like them this way. Especially those from the olde country.

    Break eggs into a sauce pan. Add 1/2 cup milk for every two eggs. Add salt, pepper and some hard cheese. We used cheddar but any hard cheese would likely do. Doesn't have to be a lot. A few slices per 2 eggs I would think.

    Place over medium heat and commence to a gentle stirring.

    As the egg mixture cooks, they will curdle and begin to go lumpy. As the egg cooks at the bottom, the stirring lifts the cooked egg off the bottom. DO NOT STIR HARD OR FAST!!

    The result will be a creamy scrambled egg that will go well on toast. My grandmother did it this way all the time.

    I think she used to call them coddled eggs. Quite tasty but you have to like creamy texture. By cooking a bit longer, you can make the mix a bit dryer too. So creamier or dryer is up to you.

    (Mike Summers)

    The Easy Microwave Scramble

    Don't want to take out the frying pan? Mix the milk, eggs, butter, salt and pepper in a microwave-safe bowl. Give it a good whisking and into the microwave it goes. Give it about a minute and a half . . . stir with a fork--return to microwave for another minute and a half. Scramble with a fork. Voila, scrambled eggs!