Welcome to our eggs series. Egg dishes are a basic that everyone can master. They take very little time, and can go from breakfast to dinner. Our Back to the Basics Egg Series will focus on just that. We will
show instruct you on how to make the “perfect” eggy breakfast treat, and how to make one of our favorite meals using eggs. Kind of like always having a staple on hand.
Scrambled eggs are something that we eat often on weekends. Either plain or with an assortment of fillings: mushrooms, spinach, cheeses, tomatoes. The choices are really limitless. As well the eggs could be made into a scramble or an omelet.
We think the key to the perfect scrambled egg is all in how you cook it. You want it to be cooked through but still slighly moist. We have been trying out some different techniques and finally came up with what is our favorite scrambled eggs or as Maggie likes to call them “butter eggs”. The key is adding some butter to the frying pan, as well as some butter with the eggs that you are mixing up. Then over medium-low heat, you want to continuing whisk the eggs with a fork or a whisk, until they are soft and moist, and slightly fluffy. After the eggs are cooked, season with a little salt and pepper. Do not add the salt before cooking; this will dry the eggs out.
Recipe: Scrambled Egg
- 2 eggs
- 1 tablespoon butter, divided in half
- kosher salt, a pinch
- fresh ground pepper, a pinch
Melt half of the butter over low heat, in a large frying plan. Cut the remainder of the butter cut into small pieces. While the butter is melting, whisk the eggs with the butter pieces. The butter will be in chunks. Pour into the frying pan and whisky with a fork or a wire whisk until cooked through, not browned, but still moist. Season with salt and pepper. Serve. Eat.
* if you want to add fresh herbs, do so just before pouring into the frying pan.
When we opt for the dinner scrambled egg, it is usually in the form of a frittata, Spanish Tortilla (egg omelet) or a torta, again, you really can add anything from basic potatoes to chorizo. You decide how you want to spice things up. It is a wonderful dinner alternative when served with a simple green salad. This green garlic torta is one of our favorites, and during the spring months, you will find it often on our table.
** Don’t forget to check out our other delicious perfectly cooked egg dishes:
- Perfectly Soft Boiled Eggs for breakfast and a Creamy Pasta with Fresh Peas for dinner
- Perfectly Fried Eggs for breakfast and a Fried Egg Sandwich for dinner
- Perfectly Poached Eggs for breakfast and a Frisee Salad for dinner
Recipe: Green Garlic Torta
- 2 large russet potatoes, scrubbed clean, with peels left on
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil
- 3 green garlic bulbs with greens, finely minced
- 2 tablespoons butter, diced into small pieces
- 5 eggs
- fresh cracked black pepper
Heat oven to 350. Put the potatoes into a large pan of cold water, over medium high heat. Turn the timer on for 20 minutes. Bring to a boil. Drain and set aside. While potatoes are cooking, cook the onions with the olive oil, in an oven proof skillet, until they are soft. Add the garlic, stir, and cook for 1 minute. Remove from the heat and set aside. Whisk the eggs with the pepper and the diced butter pieces until blended. Slice the potatoes thinly; I like to use a mandoline. Add the potatoes to the skillet, stirring to blend with the onion/garlic mixture. Pour the eggs over the top of the potato mixture. Over very low heat, cook, the mixture for 2 minutes. Remove from the heat, and place the skillet into the oven and cook for 20 – 30 minutes, until puffed and golden. Remove from the oven and let set for a couple minutes before slicing. Serve. Eat