Eggs are my specialty...which is weird, because most of my family hates eggs. I on the other hand, LOVE eggs any way they come. Fry it, scramble it, poach it, boil it...I’ll eat it.
Over the years, I have perfected scrambled eggs and omelettes of all sorts. The fun thing about eggs is that they take on any flavor profile you want- you can make them veggie forward or pack them with meat. Almost every culture on the planet has an egg dish that showcases the humble egg.
But before you go crazy with truffles and fish sauce (maybe not combined!), here are some quick tips for easy eggs. Remember: you need to master the basics before your Gordon Ramsey level good, so try something simple and build upon it.
Scrambled
-Crack eggs into a bowl. Add salt and pepper (I use a good pinch of salt, as eggs absorb flavors). Add 2 Tbls. whole milk (do not skip this step- this is what makes the eggs fluffy and tender!). Whisk together. Cook eggs in a skillet over medium heat- they will set quickly so keep an eye on them. Once eggs begin to set, gently nudge them around the pan to scramble them. Cook to desired consistency.
Simple Spinach and Tomato Omelette
-Crack eggs into a bowl. Add salt and pepper (I use a good pinch of salt, as eggs absorb flavors). Add 2 Tbls. whole milk (do not skip this step- this is what makes the eggs fluffy and tender!). Whisk together.
-Pour eggs into skillet over medium heat. Add fresh spinach leaves, chopped cherry tomatoes, and shredded cheese.
-Let eggs begin to set- do not move the eggs until the begin to set!
-Once set, flip omelette in half and finish cooking on both sides.
If you have the opportunity to try farm fresh eggs, go for it. These eggs tend to be more flavorful than others. The color of the yolk alone will surprise you- they are a deep golden yellow, not pale in the slightest.
Here are some other omelette flavor combos I like:
Jalepenos, cheese, tomatoes
Spinach and mushrooms
Bacon, cheese, and kale
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