Simple Scramble
Scrambled eggs are very simple, but use up a few more dishes than one might like. Gather a small bowl, crack in two eggs, and whisk the eggs together like you do for the omelette, which is the vertical circle motion. Butter a non-stick pan, making sure the entire bottom of the pan is covered in butter (or dare face the consequences).
Once that butter is melted all over, turn the heat up to medium, pour in the eggs, and spread until they all cover the bottom of the pan. Use a wooden spoon or plastic spatula to begin folding the egg mixture and separating the egg congregates. Basically what you are doing is cooking the bottom of the egg, flipping the egg to the underdone side, and splitting up the egg into whatever size pieces you want. I tend to like my egg pieces bite-size or a little larger. Not too tiny because my living space be tiny enough.
Cook until the eggs are no longer shiny. Some people like to see a nice golden brown color on each side, but that is up to you. The more done the egg is, the less flavor it will have and the more dry it will taste as well. On the other hand, the less done the egg is, the more you will have to trust in your immune system. It's a dance with chance.
Turn off the heat, place scrambled eggs onto a plate, and top with salt (and whatever else you want). Now, you can do whatever you want with these scrambies. Sometimes I eat them with toast, other times I butter up two slices of bread and put the eggs in between to make a scramble-egg sammich. And SOMETIMES I like to sautee vegetables or meat in the pan, add the butter, and then pour in the eggs to cook all together. That's where things get magical. My favorite addition is MorningStar original hot & spicy patties. I defrost one or two, heat up in the pan, break the patties into pieces, add the butter, and then the eggs. Yes, it's vegetarian, but as a meat-eater, I must say, I like these patties more than pork sausage. They are so much liter, more flavorful, and actually taste like meat, but I don't get the fatty, acid-reflux feeling.
Bah-Boom! Start your day with some scrambies.
Once that butter is melted all over, turn the heat up to medium, pour in the eggs, and spread until they all cover the bottom of the pan. Use a wooden spoon or plastic spatula to begin folding the egg mixture and separating the egg congregates. Basically what you are doing is cooking the bottom of the egg, flipping the egg to the underdone side, and splitting up the egg into whatever size pieces you want. I tend to like my egg pieces bite-size or a little larger. Not too tiny because my living space be tiny enough.
Cook until the eggs are no longer shiny. Some people like to see a nice golden brown color on each side, but that is up to you. The more done the egg is, the less flavor it will have and the more dry it will taste as well. On the other hand, the less done the egg is, the more you will have to trust in your immune system. It's a dance with chance.
Turn off the heat, place scrambled eggs onto a plate, and top with salt (and whatever else you want). Now, you can do whatever you want with these scrambies. Sometimes I eat them with toast, other times I butter up two slices of bread and put the eggs in between to make a scramble-egg sammich. And SOMETIMES I like to sautee vegetables or meat in the pan, add the butter, and then pour in the eggs to cook all together. That's where things get magical. My favorite addition is MorningStar original hot & spicy patties. I defrost one or two, heat up in the pan, break the patties into pieces, add the butter, and then the eggs. Yes, it's vegetarian, but as a meat-eater, I must say, I like these patties more than pork sausage. They are so much liter, more flavorful, and actually taste like meat, but I don't get the fatty, acid-reflux feeling.
Bah-Boom! Start your day with some scrambies.
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