Nick and I have scrambled eggs for dinner about once or twice a week. It’s really one of our favorite meals (and I love it because it’s just so darn easy!). We always pair our eggs with lots of vegetables, don’t worry.
I received Alton Brown’s first cookbook for Christmas a couple years ago, but I’ve only used it a couple times. The other day I was flipping through the book and found his recipe for eggs. I decided to take a break from my normal, lighter egg creations, and try eggs “Alton Brown Style”.
Scrambled Eggs, Alton Brown Style
Serves 2
Ingredients
3 large eggs
1 pinch kosher salt
1 grind black pepper
3 T whole milk
1 T unsalted butter
Directions
1. Whisk the eggs, salt, pepper, and milk together until light and foamy. Add the butter to a 10-12 inch nonstick skillet and put it over high heat.
- When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges of the pan (see photo below). Next, stir slowly with a rubber or silicone spatula.
- As soon as curds (big soft lumps) begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with your other hand.
- As soon as no more liquidous egg is running around the pan, kill the heat and transfer to your plate.
- Let the eggs rest for one minute to finish cooking.
- ENJOY!
Serving Size: 1/2 of total recipe
When I normally make eggs I don’t use butter or whole milk. In fact, I typically use almond milk (no joke) and about 1/2 tsp olive oil to prevent the eggs from sticking to the pan. Needless to say, these eggs were probably the best we’ve ever had. I insisted that we eat them with about two cups of broccoli. Nick, of course, also had to have bacon and a giant piece of whole grain bread with his eggs.
These eggs didn’t even need cheese or Red Hot. Now that’s saying something! Alton, you’re a genius.
QUESTION: What’s your favorite way to eat the humble, delicious, protein-packed egg? Last night I poached an egg for the first time in a very long time. I can’t wait to share the recipe with you soon!
