I’ve been trying to teach my niece how to cook. We have a lot of fun cooking together and she’s getting to that age where she could actually take more of a role in the kitchen beyond prep work. I’m trying to show her recipes that are easy enough that she could actually make herself. Recently we made an easy breakfast of bacon, bagels and these simple scrambled eggs. She was so good at putting the eggs together that I realized, with a little supervision, she could make this dish herself. It’s really that simple.
This is a great recipe for someone learning how to cook or someone that just wants perfect eggs without leaving the house. You just need to follow a few rules to make sure it tastes great.
Tips for the perfect scrambled eggs
Cook them low and slow. If you cook them too fast then some parts may be burnt while others aren’t cooked at all.
Remove the pan from the heat while the eggs are still slightly runny. The heat from the pan will continue to cook them.
Beat the eggs right before you cook them. Beating the eggs combines the yolk and whites while adding air. The air makes them fluffy. If you let them sit then the air leaves the eggs and they become denser.
Use the right size pan. If you’re only cooking a few eggs then use a small skillet. Too much surface area will cook the eggs too quickly.
Use a non-stick skillet. Even with a non-skillet the eggs will probably stick. If you use a regular pan then the bottom may be an eggy mess. You can still get nice eggs but the clean up takes forever.
This recipe could easily be doubled or tripled. Pop some bacon and toast in the oven for a few minutes, cut up some tomatoes or fruit and you’ve got a full meal for a crowd.