Eggs are the second most important part of my breakfast. Not an everyday thing like coffee, but still, irreplaceable. Sad to say, I don’t have it down to a science. Gordon here does, and it’s an impressive thing to watch. Certainly a good thing to try out Sunday (tomorrow!) morning. I figured for good measure I’d give away Bittman’s own ‘Perfect Scrambled Eggs’ below the jump, because it’s kinda long. But all I have to say is that it takes an impressive 40 minutes to make. Sunday for sure.
As far as I’m concerned, here’s the best scramble I’ve come up with. Defrost 3-4 frozen shrimp. Cut them into thirds. Beat your eggs with a good amount of half and half and pepper. Cook the shrimp on a non stick with some olive oil until they just start to turn pink. Add the eggs and a good amount of your favorite salsa. TJ’s Authentico and hot sauce works for me. When everything looks about done, add an obscene amount of shredded sharp cheddar. You want it to be real cheesy. OK, you can eat it now.
Don’t forget, Bittman’s below.
Bittman’s Best Scrambled Eggs
- 4-5 eggs
- fresh ground black pepper
- 2 tablespoons cream
- 2 tablespoons butter or extra-virgin olive oil
- Crack eggs into a bowl; beat them just until the yolks and whites are combined.
- Season with salt and pepper; beat in the cream.
- Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.
- Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.
- Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.
- At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.
- Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.
- This will take 30 minutes or more; serve immediately.