Ever had breakfast for dinner? It’s great. So why not try it tonight … or tomorrow night … or whenever.
Okay, so there is the obvious cereal, toast and fruit regimen if that’s what you have and want. Or you could try some oatmeal (instant or just plain and add stuff to it). But what about having something a bit more substantial?
This week, I’ve consulted a “guest chef” for his excellent version of scrambled eggs. I’d wager that just about all of you have had scrambled eggs in your lifetime, but have you ever made them yourself? Or when you get a hankering for that warm yellow goodness, do you head to Perkins or the Waffle House?
Well, this is cheaper, guaranteed. And if there’s room, I’ll even throw in a little ditty about making some good grits, for those of you whose experience has been limited to the watery and extremely bland variety, a la the Shoney’s breakfast bar.
But first, Super Scrambled Eggs.
Apparatus:
Small bowl, whisk or fork, skillet, stove top, spatula, plate
Ingredients (serves one):
* Small slice/scoop butter OR short squirt of Pam Spray
* 1-2 eggs, depending on appetite (check out the little half dozen containers at the grocery and be shocked at their low, low price)
* Milk, any kind (except I wouldn’t really recommend chocolate)
*Pepper
Directions:
Break egg(s) into small bowl and stir vigorously with whisk or fork until they’re mixed up and a little bit frothy (20 seconds should do it).
Splash some milk in there and stir again. The amount of milk you use is up to you – I’d recommend about a two-second pour. The color of the mix should turn lighter yellow, obviously, but it may not work out if it ends up being more milk than egg.
Shake some pepper in now, too – approximately 1/4 teaspoon, or according to taste. Stir a little more so that the pepper is mixed in, and then you’re ready to cook.
Put the skillet on the stove and turn the heat to medium. Don’t be tempted to cook them at a higher setting to speed the process because you could very well end up with a scorched lump of eggs instead of a luscious pile of super scrambled eggs.
Anyway, when you turn on the stove and put the skillet on the burner, put in your small slice of butter or spray some Pam (I’d strongly recommend NOT spraying Pam because it tends to leave a sticky residue later, but lots of people do it, so feel free).
Wait about a minute or two for the pan to heat up and the butter to melt. Then, pour the egg mixture into the hot skillet and immediately begin gently stirring with a spatula.
Keep stirring until the mixture is all congealed and looking like, duh, scrambled eggs. It is crucial that you continue stirring the whole time (but gently!).
When the eggs are done, they should have a little sheen to them, but they should not be liquidy. If they start to turn brown, you have probably cooked them a bit too long, but just remove them immediately and they’ll still be edible. Slide your luscious super scrambled eggs onto the waiting plate and dig in. Delicious.
Alas, it looks like I’ll have to save my grits recipe for next time, but be looking for it. They’re great, too.
Cheap … uh huh. Easy … oh yes. Just Eat.

Author