Cooking With Wreggie

In my opinion I cook the best scrambled eggs bar none, and quite possibly the best low fat “fried” sunny side up eggs.

I personally like soft scrambled eggs which I define as having high moisture content.

You’ll never see the dreaded runny eggs or white stuff in my soft scrambled eggs even though they have a lot of moisture.

Here’s how I cook my eggs.

It is best to set out your eggs in advance and let the chill wear off to room temperature. If you can, find some home grown farm fresh eggs. You’ll notice the difference in the rich taste over the store bought eggs if you cook them as follows.

Crack the eggs open in a glass bowl and whisk them briskly for about 30 seconds until you have a smooth consistent liquid.

Next, add salt and pepper to the eggs and whisk for another 30 seconds.

Meanwhile have a frying pan heating to medium heat with a few pats of butter melted. I also like to use Pam to keep cleanup easy.

Dump in the eggs and start stirring with the whisk. If you hear a sizzle your heat is too high. It is best to start with low heat and work your way up.

What you are attempting to do is slowly thicken the eggs while stirring with the whisk.

Once the eggs get to your desired consistency remove and serve.

You’ll end up with the smooth almost creamy flavor of these slow cooked eggs. Some people have remarked that they taste like I have added cheese.

This method takes twice as long but tastes far superior to traditional scalded scrambled eggs.

Now for the sunny side up fried eggs I use room temperature eggs on a non stick pan on medium to slightly high heat.

Have a lid for the frying pan along with some water.

Crack the eggs directly in the frying pan and add a small amount of water. Maybe a few tablespoons and put the lid on immediately.

What you are doing is cooking the egg from the bottom and steaming the egg from the top.

You end up with the perfect “fried” egg fit for a photo shoot on a Denny’s menu and none of the fat.



Jay said...

I like a little half-n-half and some shredded cheddar cheese in my scrambled eggs. Whisking is important though to make them light and fluffy. ;-)

Anonymous said...

I have always struggled to get my fried eggs just right. I usually do them over easy, but half the time the yolk gets overdone. I like to dip my toast in it. Your way looks like the way to go!

just a girl... said...

This is how my X does it. And yes they always look like TV Freaking Eggs. Pisses me off everytime.