We often receive emails from our website guests and visitors asking us how to make scrambled eggs. Obviously our website is full of many different recipes on how to make them, however I will address this common question by going over the basics of the process. First off it is important to realize and understand, that there is no wrong or right way to make scrambled eggs. So long as the eggs are tasty and edible to the person who is making them, then consider the task achieved. All one has to do is take a look at any contemporary cookbook, or even glance around the internet, and you will soon realize that there are probably millions of different ways to make this recipe, with an almost unlimited number of ingredients that you can work into a scrambled eggs dish. I think that the best way to make them, is first off don't be afraid to experiment or venture off of the beaten path. And secondly, use your own taste buds to guide you.
I will share with you one quick tip on how to properly beat your eggs. First off, after you add your eggs to a mixing bowl, always make sure that you double check the inside of the bowl for any small loose egg shell pieces. Nothing ruins a delicious scrambled eggs recipe, like biting down into a hard piece of shell half way through your meal. Once your eggs have been added to the bowl, and they are shell free, you will then want to beat them at a diagonal. Beating them at a diagonal helps to ensure that the scrambled egg base becomes smooth and consistent. If you beat the eggs in a circular motion in the bowl, then you will notice that it will take way longer to properly mix them, and they won't be nearly as well mixed as the diagonal method. The only thing that you will need to watch out for when beating your eggs diagonally, is that you don't spill any egg over the edge of the bowl, as this proper stirring motion can make that happen.
When it comes to frying your eggs, I like to use about a half a tablespoon of butter or margarine per egg, as this not only keeps me from burning the scrambled eggs, it also makes the eggs taste so much creamier. I'm a huge fan of moist eggs, so butter is a must when I'm frying them up. If you aren't a fan of butter, or if you are cutting back for health reasons, then you will find that extra virgin olive oil works fine too, as does regular vegetable oil. I should warn you however that frying eggs in oil usually means they won't quite have that rich and creamy taste to them as they would with butter. You can also use pork fat or lard to fry your eggs with, in fact this method will probably make your scrambled eggs taste the very best, as most people will tell you. You can buy pork lard or pork grease at most delis. There is some debate as to whether or not pork lard is bad for you, with some people advocating that vegetable oil is far worse for your veins.
What I have found will set a scrambled eggs meal above the rest, is in deciding what secondary ingredients to add to the eggs. There are literally an unlimited number of things that you can add to this recipe. For example, some of the most common ingredients to make scramble eggs with, include chopped onions, diced bell peppers, diced spring onions, diced chives, crumbled bacon, chopped ham, shredded chicken, or crumbled smoked salmon. Other great ways to really get the flavor flowing in your eggs, is to scramble them with chili sauce, red pepper sauce, mayonnaise, milk, diced jalapenos, or even chopped Habanero peppers if you're brave enough. If you want to go way off the beaten path with secondary ingredients, try scrambling your eggs with shredded venison, shredded boneless grilled trout, maple syrup, a teaspoon of bees honey, fried squid, marinated peanuts, soy sauce, Worcestershire sauce, salsa, or even a little cinnamon.
