Who doesn’t love Dr. Seuss? I’ll tell you one thing: my children certainly love everything that the man wrote. And when you can find some way to connect a passion of theirs to the food that they eat? Boom! You have a winner. So in honor of Dr. Seuss’s birthday today, I’ll be sharing the best way to make scrambled eggs.
“Why, I’d have a scramble more super than super!
Scrambled eggs Super-dee-Dooper-dee-Booper
Special de lux à-la Peter T. Hooper!”
If you love Green Eggs and Ham, try adding some green food coloring! In my experience, scrambled eggs dye green much easier than fried eggs!
What you need:
- Splash of milk
- Splash of water
- Splash of lemon juice
- Salt and pepper, to taste
- butter for the pan
- small mixing bowl and fork
- nonstick pan
- non-metal spatula
Time: 5 minutes
Serves: Any and all
Multiplying the recipe: I use a splash of the liquid ingredients for 1-6 eggs, and would simply need to increase that amount slightly. I wouldn’t do more than 12 eggs in one large pan.
Scrambled Eggs Super:
Combine eggs, milk, water, lemon juice, salt, and pepper in a small bowl. Whisk lightly with a fork. Heat a nonstick pan on medium-low. Add a slab of butter. Swirl the pan to coat. Pour egg mixture onto the pan slowly.
The key to moist (and most importantly, not overdone) scrambled eggs is the low temperature and minimal stirring. Working from the outside of the pan, push in the side of the eggs as they begin to set. This will allow the uncooked eggs on top to fill in underneath and cook. Repeat this process until the eggs are just cooked. Serve immediately.
*This is the same process I use for making an omelet. With an omelet, once the eggs are almost entirely set, I add the toppings to one side and fold the other half over. Continue cooking only until the filling is warmed and/or cheese is melted.