REFLECTION: This recipe was my very first Finding Caroly blog post! To my dear dad who lit the cooking fire under me, I will forever be grateful. You have been gone for over 20 years but are remembered every time I set foot in the kitchen. Thank you for inspiring me.
From the time I can remember, my dad was always in the kitchen. Our kitchen sat right in the middle of the house and right in the middle of it, we had a big round table. As it is for many families, this was the hub of our home. My dad was always cooking. And, my mom was always cleaning up after him. I think they had an arrangement. Once I was old enough to reach the stove, he started teaching me how to cook. One of the first things I remember learning was simple - perfect scrambled eggs.
Scrambled eggs don't require much to be perfect but there are a few key elements: water, seasoning, butter, and cheese. Lawry's Season Salt was a staple in our home and a requirement for Dad's scrambled eggs. Combined with a slice of American cheese and a splash of water this magical seasoning did the trick.
"Cook them low and slow," he'd say. "Be patient and they will be fantastic." This is the way I have been making scrambled eggs for 40+ years. While American cheese is in the original version, I have varied these eggs with all kinds of cheeses over the years. Some of my favorites are cream cheese or Jack cheese. You can also add any veggies you like to make it more of a meal. Just sauté your veggies ahead of time, then proceed to pour in the eggs and cheese and cook them low and slow!
Even if your reader doesn't follow a specific diet (eg. gluten-free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Perfect Scrambled Eggs
Equipment
- 1 Non-stick frying pan
- 1 Spatchula
- 1 Medium-sized bowl
Ingredients
- 4 Organic pasture-raised organic eggs Any egg will work but I prefer these
- ½ t. Lawry's Season Salt
- 2 slices American Cheese
- 2 t. Butter
- 1 T. Fresh Chopped Chives
Instructions
- In a bowl with a wire wisk, beat together eggs, water and season salt until yellow and foamy. Tear American cheese into small pieces and add to the eggs.
- Heat a non-stick skillet with the butter on low heat until bubbly. Add the egg mixture and slowly start stirring with a rubber spatula. Keep the mixture moving and continuously scrape the sides of the pan to ensure everything is incorporated. Cook just until soft curds form and the mixture is no longer glossy. Top with chopped chives.
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