Those days when you just don’t feel like cooking a big meal can still be really simple, healthy, and frugal. And it’s something your whole family will love! And eggs can be very versatile, too! Just grab yourself a couple dozen eggs next time you’re at the store!
Is there even a right way to cook scrambled eggs?
I’ve been trying to perfect the scrambled egg for most of my life, but until we started raising chickens, did I really find the key components! The best eggs are made with farm fresh eggs, but store-bought will turn out pretty good too! When I make these for my little boys they gobble them right up!
Here’s how I make them!
First, I crack open 6 eggs into a bowl (usually for my 3 boys). Just double the recipe if you have more mouths to feed. Then I add in Pink Himalayan salt, Ground Black Pepper, a tablespoon of olive oil, and 1/4 cup of milk. I whisk the eggs in this separate bowl while warming the pan on medium heat.
Once the frying pan is warm, but not too hot, add the eggs. You don’t want too much of a sizzle, otherwise, the burner is too hot. Add in the shredded cheddar cheese and lightly scrape the eggs up and fold into itself. Eggs are delicate and can easily turn dry and crumbly. This is not something you’ll want to leave the kitchen while cooking!
As the eggs start to solidify, continue folding into the raw eggs. If you fold them too often, they’ll be too crumbly. Turn down the heat gradually as cooking. Add in more cheese if desired. When the eggs appear almost done, turn off the burner and let rest for a couple minutes. Serve with buttered toast and fresh herbs on top. Herbs that would be great with scrambled eggs are cilantro, parsley, or basil.
So, yes, there is a right way to cook scrambled eggs. And if you want your kids to be more inclined to eat them, I suggest adding more cheese! But here you go! Let me know how you do!