Food How I Cook My Eggs

This post came about after one of my friends posted on facebook that they needed help to make eggs not taste rubbery. I joked around that maybe the next time I made eggs, I would take pictures. It started out as a blog post here since I just copied it over from an actual blog where I originally posted, but it was suggested to post it in the food forums, which I didn't think of, so here it is.


I start by mixing 2 eggs in a bowl with a fork, or whisk. I don't add any milk, water, or anything else to my eggs at this point. Adding a small amount of water or milk won't make a drastic difference.
I've decided to have sausage with my eggs. The sausage was precooked so all I had to do was nuke it in the microwave, but cooking it first works just as well, and helps in a bit when you're ready to cook the eggs.
Occasionally I'll also use bacon instead, or spam that I've cut up into little pieces. Other choices include various herbs and spices, sour cream, and even salsa. Of course cheese is popular, but I'll get to that later.


I use a medium size pan over medium heat. This oven goes 1 through 6 and I do it on 4, which is kinda the higher half of medium.
I use a bit of bacon grease in the pan to help with non-stick-ness and for flavor. The bacon grease here gets saved in the fridge, but if that isn't available, butter probably works just as well.
Or as I do when I actually cook bacon or sausage beforehand, I'll drain the pan of excess, but leave a bit of the grease behind. It's just preference though, I have an uncle that doesn't drain it at all before making his fried eggs.


After the pan has preheated, I pour in the eggs and make sure it spreads around the whole pan. This is the time to add in stuff other than cheese. Anything you add now will soak in some of the flavor of the egg. I've added in my sausage, as well as some pepper, and a tiny bit of salt.
Now, when I make 'scrambled eggs' it's not quite traditional scrambled eggs. I don't mess with the eggs much while they're cooking. I pretty much leave them be for the most part until they're done.
I've only put the sausage on one side because of what I'm about to do. But do whatever you think you'll like.


I've now flipped half of it over onto the sausage side, turning it into an omelet. This doesn't necessarily stay an omelet, as you'll see in a bit.
It can be a bit tricky to fold. The only advice I can think of is to have a good nonstick pan, use bacon grease (or butter) as I mentioned above, and a nonstick spatula. Let the eggs cook a bit before folding it. If it falls apart, it might have been too soon.
This photo is after I folded it, let it cook some more, and then turned it over, which is why it's done completely on the visible side. I like to let it get a little brown, which the bacon grease helps with.


I always start with an omelet, unless I'm having fried eggs so I can dip toast into the yolk. So this is where it differs from traditional scrambled eggs. When I have 'scrambled eggs' I just use the spatula to cut up the omelet.
This morning I decided to have a breakfast burrito, so I've put the eggs onto a tortilla. I added a bit more pepper for more flavoring. This is also the time to add cheese, and anything else you chose not to put in during cooking.
My final advice is to pay attention to everything you do and make subtle changes to figure out what works and what doesn't work for you. Enjoy your eggs, and make them for someone when you get good at it.

 

I'm curious why this is a thread as well a blog entry.

 

That's pretty much what happened. I originally posted it on an actual blog so I could post a link on my facebook. Then when I thought about posting it here, I didn't think of the food forum until they reminded me. I can't delete a blog entry, but I just edited it. It's now about how I learned to cook (and be independent) so it still kinda ties in, and is more like a blog entry.
I'm sorry for the confusion and redundancy it caused... I actually don't usually post in the morning because I'm not a morning person

 

OK, no worries. I was just curious.

 

Snowy, that is just how I make scrambled eggs too. You end up with an almost custard-like scrambled eggs. Sometimes I will sprinkle in some Parmesan and/or some fresh herbs (whatever's on hand).

They really are the best.

That said, lately I've been really into soft boiled eggs. Eggs into cold water and onto the heat. As soon as they start to boil turn the heat off and set a timer for three minutes. After three minutes, shock the eggs in cold water to stop them cooking and make them easier to peel.

Serve with salt and pepper.

If you have the time and the right equipment, try to cook eggs at 62c for at least 45 minutes. They are perfect. A just firm white and a runny but fully cooked yolk.

 

I`m gonna the ramsay method for breakfast tomorrow. I love eggs on toast.