Perfect Scrambled Eggs

If you don’t scramble eggs properly they will be dry and leathery. It is easy to overcook scrambled eggs. A non-stick skillet is best. The secret to soft, fluffy and creamy eggs is to cook them on medium heat. Some people add a little water, milk or cream to their eggs. Not necessary. 

 

Melt enough butter or margarine or use a little oil to barely coat the bottom of a non-stick skillet on medium heat. When the skillet is warm pour in the eggs. 

Wait 15 seconds for the edges to just begin to set. Add a pinch of salt and pepper. You want them to cook slowly. If the skillet seems too hot just take it off the burner. The residual heat will be enough to cook the eggs. 

Now, using a rubber or silicon spatula, slowly keep moving the eggs around the pan until they are to your liking. Some people like them more wet and some people like them dryer. Remember that they will continue to cook a bit once they are plated. Cooking eggs on high heat will make them rubbery. 

Add any of the following if you so desire to the beaten eggs: some ham, crumbled cooked bacon, grated cheese, cooked mushrooms, finely diced bell pepper, green onion, parsley ...

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Classic Deviled Eggs

Place eggs in a pot and add water to just below the top of the eggs. Bring water to a boil, but as soon as you see the water begin to boil, turn the heat to low and cover the pot. Simmer -  barely boiling - for 13 minutes. A high boil may crack the shell. 

When done drain the pot, add cold water. In about 2 minutes they will be cool enough to handle and peel. Once peeled let them come to room temperature so the yolk will set a bit. 

Slice the egg in half lengthwise. Gently place the yolks in a small mixing bowl.  Mash the yolks with a fork. Add some finely chopped pickle (dill or sweet) or pickle relish (dill or sweet). If using relish put it in a fine strainer and press out the liquid with the back of a spoon or it will make the egg too runny. No small strainer, wrap it in a paper towel and squeeze out the juice. 

Mix the pickle and egg together. Now add a little mayonnaise. Add just a little and see what the consistency is like. You don't want the filling to be runny, but firm. Add a little salt and pepper. Some like to add a dash of hot sauce. Crumbled bacon is also a fun addition either in the mix or as garnish on top. 

Divide the filling among the eggs; sprinkle the top with a little paprika. Chill for a an hour or so.

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Soft-Boiled Eggs

Have problems with the whites being runny in your soft-boiled eggs. America's Test Kitchen cooked over 1000 eggs to find a fool-proof way to soft boil eggs so the yolk is creamy and the whites are set. 

Put your LARGE eggs in a small saucepan and add enough water to come half way up the eggs. Bring to a boil, reduce heat to low and cover pot with a lid. Water should barely boil so adjust heat as needed. Simmer eggs for 6-1/2 minutes. I tried it and it works well. 

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