Siskiyou Cooks + Chefs: How to make the perfect scrambled egg

Lauri Sturdivant
Siskiyou Cooks + Chefs
The perfect scrambled egg is pillowy, not rubbery.

Scrambled eggs are one of the most popular breakfast choices. Eggs are good source of protein containing about 75 calories, 7 grams protein, 5 grams of fat, and 1.6 grams of saturated fat, 213 mg of cholesterol, along with iron, vitamins, minerals, and carotenoids. 

Perfectly cooked scrambled eggs are pillowy soft and tender not dry, hard and rubbery. It takes a little extra care to cook beautiful creamy scrambled eggs, but it is totally worth it. This recipe is my adaption of Julia Childs.

Ingredients – Double this recipe if you are serving two people.  If serving 3-6 people use a 10 inch skillet.   

1 tbsp unsalted butter 

2 large room temperature eggs 

2 tbsp water

Salt and pepper to taste

Garnish with green onions, chives or basil 

Directions

Heat the butter in an 8” skillet over medium low heat. Lightly beat the eggs, water and salt and pepper in a bowl. Add the eggs and gentle stir with a Teflon spatula or wooden spoon until they begin to set, about 3-5 minutes. They will be a little loose with a soft yellow color. Remove the pan from the heat as they will continue to cook. Garnish with your choice of herb. 

Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com.

Skye Kinkade is the editor of the Mt. Shasta Area Newspapers and the Siskiyou Daily News. She is a fourth generation Siskiyou County resident and has lived in Mount Shasta and Weed her entire life.