The first post on Cravings is dedicated to a very simplistic recipe anyone can master in no time! Truth be told, I used to be absolutely horrible at making eggs until one day I said, "daaggummiitt! I am going to get up 30 minutes early every morning until I make the perfect batch of scrambled eggs - au naturel"
Def. Au Naturel–adjective
1. in the natural state.
2. naked; nude.
3. cooked plainly.
4. uncooked.
You know, when you look at what "au naturel" means, it really kills the title of this recipe post. SO FORGET IT IMMEDIATELY! My objective is to teach you to create an egg masterpiece, not win a french spelling bee!
Let's get right down to it.
INGREDIENTS:
Serving Size: 1 person
1) 3 JUMBO eggs ( or 8 large-extra large eggs)
2) 3 mm (that's millimeters) of butter (I use my own wackey ways for measuring ingredients)
3) 3 dashes of cilantro
4) 3 cranks of peppercorn
5) 2 dashes of sea salt (much better for you and you can use less than regular salt)
The cilantro & correct amount of butter are my secret ingredients. It's what makes it different from your regular old egg recipe. Still, I wanted to keep this recipe as close to au naturel as possible. Try the cilantro, you'll like it (and thank me later!)
TLC for scrambled eggs au naturel!
The secret to the scrambled eggs au naturel is TLC! Tender loving care? NOOOOO! I'm talking about Temprature, Look, and Color. What that means is:
Temprature - Don't want to make rubbery eggs that would make a dog's chew toy look appetizing? It's all about the temprature. I never cook my eggs at anything higher than medium on the stove. Sure it takes a little longer, but it's worth it!
Look - I know look and color are the same thing...but really, THEY'RE NOT! (trust me) You never want your eggs to looks like paper thin sheets that have adhered to the bottom of the pan. You can tell almost immediately if your heat is too high if you start seeing these thin sheets of egg paper form on the bottom of your pan. Make sure you have a good silicon or wooden spatula ready to constantly stir and dice your scrambled eggs. (If your temprature is too hot, feel free to pull the pan off the burner, and continue stirring.)
Color - The maestros of the stove know when to pull their eggs off the burner. You want to pull it off when there is just a tiny bit of glaze or sheen to the eggs. I know, it looks like they are undercooked, but they will continue to cook even after you've pulled the pan off the burner. That glaze slowly fade away after you've taken the eggs off the burner, and you'll know they're cooked perfectly.
So now that we have the basics out of the way, here are the steps involved in making scrambled eggs au naturel!
1) Crack your 6 eggs with one hand into a large bowl. Don't know how? Learn! It's a cool trick to show your friends & family.
2) You're not going to want to drown the eggs with your spices. If you're a bit nervous, add the spices in small increments, you can always add more later. However, you can't take any out. Picture each egg as a hard boiled egg. You don't want to add too much salt/pepper/cilantro/butter/etc. Over my bowl of eggs, I like to add 6 cranks of pepper, 6 shakes of cilantro, and 3 (that's right, 3!) shakes of sea salt. Sea salt is more potent than table salt, so you don't need as much. It's also better for you.
2.5) Add 1 mm of butter for each egg in the mixture (in this case 6). Each mm is about the width of a quarter. NO, NOT A QUARTER STICK OF BUTTER! A QUARTER, LIKE $.25! Sheesh! Add the butter to a pan at medium heat, and let is start to melt coating the entire bottom of the pan.
3) With your ingredents combined in your large bowl, grab your hand mixer. Don't have one? Get one! They are cheap (around $20), and I use mine a few times a week! If you don't have a hand mixer, you can use your wrist, but be sure to work as much air into the eggy concoction as you can. It's what makes the eggs lite & fluffy!
4) After mixing the eggs until they are good and bubbley, and the butter is fully melted, add the eggs to the pan. This is where the TLC (Temprature, Look, Color) come into play. Continue to mix the eggs around continuously. Once they start to have a tiny little bit of sheen left to them, take them off the burner.
5) Serve and enjoy!
