Wait, what? Are you serious? You’re posting about how to make scrambled eggs? Seriously, Riz? Seriously?
Yes, bestie. Seriously. That’s exactly what I’m doing. Have I ever led you wrong? This is not just another scrambled egg guide. I’m going to tell you about a surprisingly well-kept secret to making amazing scrambled eggs.
I’ll be honest with you. There was a long period where I had really just lost interest in scrambled eggs. Scrambled eggs were little more than a dry excuse for not bothering to make an omelette. Sometimes… and it’s hard for me to share this, but sometimes, I even made my scrambled eggs… using the microwave. *sniffle*
Wow. Opening up really brought us closer together. I mean, we were besties before, but now — what are we now? BFF Besties, that’s what! So let’s cut a long, boring story short, and let me introduce you to the secret behind really great scrambled eggs.
The answer, like many things in life, is all about controlling the heat. In this particular case, you want to cook the eggs low and slow. And stir. Keep stirring. You’re not done stirring yet. You know why? Because this is about more than breakfast. This is meditation. This is 10–15 minutes of your life where you’re not going to be able to move away from your stovetop. And life, like eggs, sometimes gets scrambled. So you’re going to use this time to stir. Stir your eggs. Stir your thoughts. Stir your appetite. And with a little love, and a little patience, it’s all going to turn out just right.
We’re getting pretty deep today, aren’t we, bestie? Let’s take a step back.
In classical French cuisine, scrambled eggs are cooked over a bain-Marie or a double-boiler. It’s a slower process than most are willing to endure for breakfast. We’re speeding that up, adding a little Italian pizzazz (oh! That’s secret ingredient number 1: Parmesan cheese), and a delicious French oomph of flavour (and that’s secret ingredient number 2: Dijon mustard).
And because we’re so close and I’m always looking out for you, I’m going to let you in on another little secret. If 10–15 minutes is just too much time for you to spend stirring eggs, you can add 2 ½ teaspoons of cornstarch to your eggs (ideally, mix the cornstarch with a little milk or water). This will help make everything come together much faster; your curds will likely be bigger, and ever so slightly less creamy.
I’m not doing that today. Because, well, because – only the best for you, bestie. And should you make these wonderful eggs for someone special, I expect you to do the same.
As always, if you like this Scrambled Eggs with Smoked Salmon recipe, please do share it, and let me know with a comment below! Follow me on Facebook, Instagram, Pinterest, Tumblr, and Twitter to stay updated on my recipes and posts. Or hey! Here’s an idea, make this recipe (or your own version of it), and share it on my Facebook page, or your Instagram and let me know by using #ChocolatesAndChai.
- 5 Extra Large Eggs
- 1 slice of Smoked Salmon, chopped
- 1 tsp Dill, chopped finely
- 2 tbsp Parmesan Cheese, grated
- 2 tbsp Dijon Mustard
- 3–4 tbsp Unsalted Butter
- Pepper, to season
- Table Cream (optional)
- Melt two tablespoons of butter over low heat in a pot. Do not allow the butter to brown.
- Break all five eggs straight into the pot and stir continually over low heat until the eggs are completed broken down.
- When curds first begin to form, remove the pot from heat and continue stirring. Season with pepper to taste. Return to heat, and continue stirring. If you want your eggs ready quicker, increase heat to medium – they will however be drier, and less creamy.
- As more curds form, remove the pot from heat again. Mix in mustard and cheese; continue stirring over heat.
- Once eggs are about 60% cooked (as per your taste), stir in salmon and dill. Increase heat and cook until just almost ready. Remove from heat; the eggs will continue to cook in their own heat while you plate them.
- If at any point you find that your eggs are cooking too quickly, remove from heat, and stir in 1 tbsp butter to help cool the eggs. (You can also use milk or cream, but I like butter for two reasons: Firstly, butter is delicious and adds to the wonderful texture of your eggs; and secondly, when over heat there is a chance of your cream curdling.)
- If you need to stop your eggs cooking immediately, remove from heat and stir in a small amount of table cream. This will also help create a creamier texture, if desired.