Wednesday, July 8, 2009

Everyday Scrambled Eggs p. 792

Scrambled eggs was the first thing I ever learned cook. Growing up, when my dad was out of town and my mom didn’t feel like making dinner, we would have breakfast for dinner, which always involved scrambled eggs. I’m not really a breakfast eater, but every once in a while I have a hankering for a real breakfast, and I always make scrambled eggs. The other morning was one of those mornings. Instead of just making them way I normally do, I decided to consult How to Cook Everything first.

Initially I didn’t think it was very different, only the addition of cream or milk and adding butter before adding the eggs. Mr. Bittman also suggested using a rubber spatula to scrape the sides where the egg seems to dry out. Normally I use a wooden spoon and the idea of using a rubber spatula was novel, yet made so much sense.

After making the eggs I was so angry. I thought I could cook scrambled eggs… but I was proven wrong. These eggs were lighter and creamer than before and the pan was so easy to clean. Next time I’m going to throw in some cheese with it, which I know will make them unbelievable.


  1. Bittman's way is the way I've been doing it for about a year - before that I realized I didn't know how to cook them, either. ;) I find the flavor best when I add in a few shakes of dried marjoram to the eggs while beating them with the milk and salt/pepper. Yum! I eat two eggs this way on buttered whole grain toast twice a week for breakfast. I'd probably eat it more than that if my cholesterol or waist line wouldn't suffer...

  2. That sounds delicious! I will definately try them with marjoram next time. Thanks for the suggestion!