PERFECT SCRAMBLED EGGS


Lauren recently requested favorite recipes from all the family. Here is my contribution:

The perfect scrambled eggs are just that, scrambled EGGS with no additives. It does not matter whether the eggs are beaten before placing in the hot pan. The results will be a little different and I like both versions.

I like to prepare a non-stick skillet by cooking sausage with a small amount of vegetable oil. After cooking the meat pour out the remaining oil. While the pan is still hot, but not too hot pour in the eggs and wait for the whites to begin to curdle. Use medium heat. If you have not broken the yellows in advance you may do so now.

As the eggs begin to firm use a plastic spatula to slowly push the eggs around in the skillet. Push the curds to one side letting the uncooked eggs flow into the bottom of the pan. As soon as no more raw egg flows in the pan remove from the heat and continue stirring for about 5 seconds. Serve immediately to individual plates.

Best eaten while still hot. May be served with salt and pepper to taste accompanied by pickled jalapeños and hot biscuits or toast and the sausage that was previously prepared. This dish is excellent when prepared on Thanksgiving week-end at Meridian State Park and eaten from a paper plate while huddled around the camp fire. When eaten indoors a paper plate will destroy the flavor!