Do you have problems with how your scrambled eggs turn out — sometimes perfect, sometimes browned, and yet other times way too dry? Here are a few pointers to ensure your eggs are perfect every time, plus my recipe for some awesome smoked Gouda with bacon scrambled eggs.
First things first – the “should you add milk, water or nothing” debate. The purists say it’s not necessary to add anything at all and, in general, I would agree, especially if you are fortunate enough to have access to fresh eggs every day. However, when I have to rely on store-bought eggs and can’t be sure of their freshness, I like to add some milk or half-and-half to achieve a creamier texture. It’s your call.
Next, decide how you like the texture of your scrambled eggs. If you want them light and fluffy, you’ll need to beat them vigorously – the longer, the better – to incorporate more air into the mix. If you prefer denser eggs, then a light whisking will do.
Which leads me to my most important tip — Make sure you cook your eggs at the right temperature and do not turn up the heat past medium! High heat will produce eggs that are dry and tough and brown on the bottom (gross). You should turn off the heat toward the end of scrambling and always use a nonstick skillet!
Okay, on to my recipe for these most “eggscellent” cheese scrambled eggs. For this batch I used Yancey’s Fancy smoked Gouda with bacon cheese, but substitute your favorite brand. This recipe works well with sharp cheddar, too, especially if you don’t eat meat.
Ingredients (Serves 1)
- 1 tablespoon butter
- 2 large eggs (organic, free-range)
- 1 tablespoon milk or half and half (optional)
- ¼ cup smoked Gouda cheese with bacon (I used Yancey’s)
- Salt to taste
- Pepper to taste
Preparation
Melt butter in a medium-warm nonstick skillet. Do not let the butter brown.
Meanwhile, beat the eggs with the half and half until frothy — the longer you beat them the better.
Add the eggs to the skillet and turn down the heat to low.
After 30 seconds or so, stir the eggs.
While the eggs are still partly “wet” add the cheese and turn off the heat.
Let the cheese start to melt, while occasionally stirring. Season with salt and pepper to taste.
Transfer to a plate and enjoy!
Serve with your favorite sides, such as fruit, a biscuit or toast, and sausage or bacon, as shown.
Or, make an awesome bacon and egg biscuit – you’ll have enough eggs for at least 2 big biscuits. Doesn’t this look eggscellent?!
Bon appétit!
Eat, drink and be merry!
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Kel's Cafe of All Things Food 
Looks great! One technique that I like is to slowly push the eggs away from me with a silicon spatula. That forms nice “curds” that are neither fluffy nor dense. My family likes the results. The slower cooking method you advocate does result in more tender eggs. I also like to take the eggs off the heat (and out of the pan) when barely set; the residual heat will finish the eggs just fine. If they are well-done in the pan, they will be over-done on your plate!
Actually, the silicon spatula is a great idea and probably easier to clean than my bamboo spoon. And I’m glad I’ve mastered the temperature part of making these eggs taste so good – it is so important to remove them from the burner when barely set. And to think, I rarely ate eggs for years. I could eat these every day!