I remember a few years ago seeing a story on Better Homes & Gardens about making the perfect scrambled eggs with Fast Ed. Since then I've never looked at good old scrambled eggs the same.
I made this batch when the fridge was a little bare so please forgive the basic ingredients, but at least it's a good place to start from
Start with all your ingredients. . . .
in a bowl.
The kids will love helping here
For ratios this is roughly what I work on
2-3 eggs (depending on your mood)
1-2 tbsp cream
1-2 tbsp butter (I use the block style, cubed)
1 small handful of grated cheese
1 small handful of diced bacon (I normally use Ray & Otto's Special Pepperoni (from Walkerston Country Meats), but we're running low on supply so it's being rationed ;-D )
Mix gently. . .
you want to break the yolk, but not fully incorporate it
Heat your pan to medium (or lower if you have the patience)
& add your egg mix.
Can you see how the whites still hold their own?
Gently scrape across the pan -that way you get those gorgeous long curls of egg
Fast Ed's tip - Don't overcook it! You still want to see a bit of shine from the liquid -don't forget it will continue to cook off the heat in the pan & also in a bowl. I personally prefer to cook a little further than that so that there's only a glimmer of liquid, but that's me.
Other ingredients to add:
sauteed mushrooms (the more butter the better, right?)
tomato (cherry or regular)
Serve as is or as part of a full cooked breakfast
Also great for a 'I don't know what I want for lunch so long as it's not another sandwich' day and dinners when you need a little break