Scrambled eggs, update.

[brooksmoses]

A couple of weeks ago, I posted a description of how I make scrambled eggs, going from memory on the proportions. Some discussion of the quantities of cheese and milk I add ensued, and I became a bit uncertain about whether I was actually estimating them at all correctly.

So, when I was cooking some eggs for lunch just now, I put the bowl on top of the kitchen scale while I was mixing things up, and can thus report the following proportions:

• 3 medium eggs: 5.6 oz
• Splash of 2% milk: 0.3 oz
• Sharp cheddar cheese: 1.0 oz
• Salt and pepper: negligible

So, it looks like my estimate of the amount of milk (1 part in 6) was high by a factor of three or so, though a little more milk wouldn't have hurt. My estimate of the amount of cheese (1 part in 4) was also a bit too high, though not quite so far off. I would also say that just a touch less cheese would probably be optimal -- maybe 0.8 oz or so. These were quite good, but perhaps slightly cheesier than they should be.

Comments

[cicadabug.livejournal.com]

Ah, now I feel compelled to share my own scrambled eggs recipe, which I also don't have measurements for. It is also fair to note that friends have declared that they no longer count as scrambled eggs, and are also much better for a late dinner.

I call this recipe "Big Ol' Mess".

You need:
3 large eggs
milk
butter
black pepper
cayenne pepper
5 cloves garlic, chopped
1/2 cup onion, chopped
2-3 medium potatoes
1-2 scallions, diced

1) boil the potatoes, let cool, then cut into 1" chunks.
2) beat the eggs and add a dash of milk, set aside.
3) get a big non-stick skillet and melt about a half-tbsp of butter in it. Cook the garlic and onions until your house smells really wonderful, then throw the potatoes in and sprinkle with black & cayenne pepper to taste. Stir a bunch until the potatoes are hot again.
4) using a spatula, push all of the potato mixture into the back half of the pan, using the spatula's edge to make a sort of thick retaining wall of potato at the divide.
5) melt another half-tbsp of butter in the open area, swish it around with the spatula to coat the whole bare surface and edges of the pan.
6) when the butter starts crackling, pour in the egg mixture
7) let the egg sit there undisturbed until it starts to set, then begin to stir slowly within the confines of its half of the pan. when the egg is at that point where it's just about to go no-longer-liquid (but is still a little liquid) stir the potatoes into it and mix up the whole mess.
8) stir and cook until eggs are done. the potatoes will absorb some of the moisture from the eggs, and the eggs will absorb some of the onion/garlic essence from the potatoes, and it'll be a great big ol' mess.
9) turn off the heat, sprinkle scallions on it, serve.

believe it or not, this did start out as just a scrambled egg thing. then one day while I was a poor (and lazy) college student I was trying to figure out how to cook some leftover potatoes too without having to wash my one decent pan in between...