Scrambled eggs are an absolute staple in our family. I usually cook some kind of eggs every morning. Sometimes I’ll be in the mood for scrambled eggs, but it may be a day for some sunny side up eggs or a baked egg dish. You never know! Anyways, knowing how to make REALLY GOOD scrambled eggs is one of the first lessons a mom chef needs to learn.
- 4 Eggs (Pastured is best.)
- ¼ c. Milk (Raw is best.)
- 1 t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
- ½ t. Pepper
- 2 T. Butter
- 1 c. Shredded Cheddar Cheese
- Cure the Cast Iron Skillet: If you are cooking with a cast iron skillet (which I recommend for pretty much everything), then you’ll want to make sure it’s properly cured before you begin. Even if it’s been cured recently, I recommend running some hot water over it to clean out any bits of food, pouring in a fresh glug of olive oil, and letting it sit at the lowest setting on your stove for about thirty minutes to an hour.
- Coconut Oil (or Butter): Add a dollop of coconut oil and turn the heat up to a 3 or 4 for a few minutes.
- Mix the Eggs: While the pan is preheating, combine the eggs, milk (you can always substitute water if you’re out of milk), salt, and pepper.
If it suits your fancy, you can add a few other spices like maybe some cayenne pepper, onion powder, of some chives. Get crazy! Mix really well.
- Add the Eggs: Make sure the coconut oil is melted and the pan has had plenty of time to heat up (a few minutes at least), then pour in the eggs. If the pan sizzles as you add the eggs, you know the temperature is just right. (But don’t worry if it doesn’t, it’s better too cook too low than too high.)
- Cover and Cook: The key to making really good scrambled eggs is to cook them at a low temperature and to cook them cook slowly. If you lift up the lid and nothing is going on, turn up the dial a titch. But keep your eye on it, because they can burn quickly! It’s better to start too low than too high.
- Stir: After you can see that the eggs have cooked a considerable amount, start to stir. Start by flipping the eggs over, then chop them up (I prefer semi-big chunks) as you move them around. Just don’t over stir, you’ll make the pieces too small and they’ll lose their softness.
- Add Butter: Add a big chunk of butter, let it melt, then stir it around to mix it in.
- Add More Salt: This is when I like to add a fresh sprinkling of salt.
- Add Cheese: Sprinkle on some shredded cheese, cover with a lid, and turn the stove off until it melts.
- Serve: This is another kid favorite in our house!