25 Ways to Scramble Eggs (and a contest!)
Sep 10th, 2008 by Marilyn
Why must I have 25 ways to do everything? Why can’t there just be one way to make cookies, or two ways to make eggs? It’s a curse, it is – a downright motormouth how-to disease. On some things I’m resolute: steak is medium-rare, there’s one way to fold a t-shirt and ice cream should only be colors found in nature. But other things beg for variety – and if cookies are a canvas, scrambled eggs are a mural.
My family loves eggs, and I love to cook them – eggs, not my family. Most days. Anyway, this golden triangle works – they crave it, I provide it, everyone’s happy and what’s more, I get to sing the 1970′s “incredible egg” jingle at the stove. Ooh, you’re gonna love it – the incredible, edible egg.
Wait! I know, I know, Josie says it’s painful, but – there’s a contest. Be patient.
Scrambled eggs are fast, user-friendly and a truly versatile player at breakfast, lunch or dinner. A recent weeknight meal shows why eggs are more than tasty, they’re helpful. We’d hosted a brunch the weekend before and had leftover bits of lox, red onions, capers and cream cheese. Poof! Out came the eggs and the last few bagels. Chop, heat, scramble, dinner.
Scrambled eggs like to partner with leftovers. They won’t ignore that wallflower stub of cheddar – they’ll whisk it onto the floor. Examine this list and you’ll see the fading jar in the back, those languishing peppers, that sad slice of turkey. Here’s their chance to shine.
Oh – and that contest? Just leave a comment below telling me “how you like your eggs” – and for the very bored only, name your favorite post from Simmer that mentions eggs. Winner will be chosen randomly, but…what a nice search box up there. I’m just saying.
Contest ends Friday, 9/12 at 8 am. Your prize?
This smart little whisk. Brand-new and full of eggy goodness, he awaits your mixing command.
Now, about those 25 ways.
Start by scrambling eggs in your favorite manner; I like to add a bit of milk, stir-stir-stir on high heat, then turn them over a few times to finish on low. In the last few turns, toss in any of these additions, then season to taste with salt & pepper. Unless otherwise noted, most ingredients here should be roughly chopped (meats) or shredded (medium to hard cheeses). All meats and some vegetable add-ins, like red onions or asparagus, should be cooked ahead. Let your taste guide the amounts, and feel free to mix it up – it’s an idea list, so build on it! Whatever you love might be your next successful scramble.
25 Ways to Scramble Eggs
1. scallions, sharp cheddar, sea salt & ground pepper
2. black forest ham and baby swiss
3. roasted tomatoes and fresh thyme, topped with pecorino romano
4. diced salami and white cheddar (you’ll also need 2-3 breath mints)
5. chunky salsa, black olives and avocado, wrapped in a tortilla with a spoonful of sour cream
6. nova lox, capers, sauteed red onions & cream cheese
7. corned beef, hash browns and onions
8. leftover fried rice, plus a dollop of hoisin or oyster sauce
9. chopped grilled chicken and feta cheese, lemon zest and oregano
10. cooked asparagus and blue cheese (Iowa-made Maytag is perfect)
11. roast turkey, wild mushrooms and goat cheese
12. chorizo sausage, green peppers, tomatoes and onions
13. shrimp, green onions and cilantro, topped with Thai fish sauce
14. smoked gouda and apricot chutney
15. crabmeat, green onions and cream cheese blended with a splash of dry sherry
16. cottage cheese, chopped chives, parsley, sea salt and ground pepper
17. crumbled breakfast sausage, red and green peppers, fresh sage
18. roast turkey, tomatoes, bacon and gruyere cheese
19. prosciutto, spinach and shaved parmesan, with a dash of nutmeg
20. cream corn, pepper bacon and green chiles, with a dash of cayenne
21. zorba: mixed Greek olives (pitted, chopped), roasted red peppers & feta cheese
22. green eggs and ham: a dollop of pesto, chopped spinach and smoked ham
23. buffalo: grilled chicken, blue cheese, dash of hot sauce & side of celery
24. ratatouille: sautéed zucchini, tomatoes, eggplant and onions
25. waldorf: peeled and diced granny smith apples, walnuts, blue cheese
___________
Pssst…you, eyeing the little egg whisk! Sorry, the contest’s over – but if you’re enjoying this shell game, go ahead and leave your favorite in the comments. It’s like a Grade AA Extra-Large directory down there. How do you like your eggs?
I love my scrambled eggs with spinach and feta. I ADORE them with chiles, onions, bits of fried tortilla and cotija cheese.
oooo–I’m going to need to try some of those!! My go-to-out-of-desperation-egg-dish is scrambled and chopped very fine egg mixed with a LOT of Velveeta and Mrs. Dash-spread on very crispy buttered toast. Comfort food! (although I like to pretend I am MUCH more sofistukated than Velveeta and Mrs. Dash!)
I love soft-cooked eggs served in egg cups with a pinch of pepper.
I tried to find the word “egg” in my all-time-favorite post of yours, “Why I’m Afraid of Pears,” but no luck. My favorite egg post is “Hard-Boiled Eggs Are People Too.” The photos just make me laugh.
Oh, and those scrambled eggs on bagels got my stomach growling…
Some great recipes on there. I always used to scramble quickly but since trying the Escoffier method – very, very slowly – I’ve not gone back. I don’t quite cook them for the 40 minutes he suggested but maybe close to 20. With nothing more than a little butter, a splash of milk and salt and pepper. mmmm.
My favorite eggs? Scrambled eggs with cottage cheese and salt & pepper. Sometimes I throw in a little dill, too. Your list of 25 has broadened my horizons–I just might add something else to the eggs this morning. Oh, and my favorite egg post of yours? Definitely the one in which you dressed eggs as Big Edie and Little Edie!
The Grey Gardens egg post is my favorite – of course!!!
My favorite eggs..
take plain scrambled eggs, 2-3 slices of crisp bacon, a nice slice of cheese and put them all HOT…into a lightly toasted baguette….WAIT…now squeeze in some home fries….yes….into the baguette. Holy. Moly.
The diner near us calls this “A Middle Eastern”. I have no idea why.
Well I’m a crazy nut and don’t eat eggs (horrible childhood experience) but I love to cook them for my family.
My husband particularly likes Steak and Eggs: chopped leftover steak, onions, peppers, scrambled eggs
Deviled eggs are always a hit too. So pretty. So bite size!
Surprised no one has mentioned how well deli mustard goes with scrambled eggs! Just a light brush over any scrambled combination works wonders.
When I’m down in Austin, Texas, I love to eat breakfast at the plethora of Mexican restaurants that dot the Texas landscape. I love breakfast tacos, burritos, or anything served with salsa and a side of beans.
I love migas though. They’re scrambled eggs cooked with crispy corn tortilla strips. Wrapping that combo in a warm flour tortilla with a few beans and salsa is heaven.
Whenever I read Cormac’s McCarthy’s All the Pretty Horses, I always crave refried beans with my eggs – cooked over an open fire – of course.
And your Grey Gardens Egg post was my favorite. Although, I must confess: I didn’t fulfill my civic duty and vote. Shame on me.
If it’s not breakfast, I eat scrambled eggs with ketchup. For reasons I can’t really explain, my mother called it leg of lamb. (“Leggalam,” is how I remember it, even though this was well before my Kansas accent.)
Yeah, it’s one of those things that if I hadn’t grown up doing it, I’d be all “Are you CRAZY?” and I’d never try it. And if I did, I’m pretty sure I wouldn’t like it. The kiddo just looks at me funny when I suggest it to him, though once the ducks start laying I imagine he’ll be trying it just to have variety.
And by the same token, I’m pretty sure I’ll have to develop a list that’s more like “101 Ways To Scramble Eggs”…
ok- my favorite eggs.
whipped with a bit of milk, add a big dollap of cottage cheese, some black pepper and get them into the skillet. Add some chopped green onions and a little cheese…….serve with wheatfields toast. a big side of OJ and I’m set! (notice NO cucumbers or tomatoes made their way into THIS breakfast!)
My fav reference to eggs in simmer was Alicia P.and “egg rolls” !
on second thought, maybe I lied. The eggs I just posted were tied in first place with the only other kind of eggs……..
CADBURY EGGS in the foil!
I’m boring I know, but my favorite eggs are soft basted.
I feel like a kid whin I poke my white bread toast (told you I was boring!) into that golden runny yolk!
Yum!
And best of all, basted means I don’t have to deal with any slimy white!
My new favorite thing is to add fresh corn cut from the cobb to my fritatta I make on Sunday night for my breakfast for the week. This week’s include: mushrooms, red bell pepper, corn, broccili and handful of mexican blend cheese. YUM.
Try the corn, its really good.
I love eggs, no matter how they are cooked. To pick just one is really hard…..how about over easy, with bacon, hasbrowns, toast and juice.
smoked gouda and apricot chutney sounds pretty darn good! i like mine spiced up mexican-style–lots of black beans, chile powder, cilantro, and pepper jack.
I love my scrambled eggs with sauted spinach, mushrooms (portabellos are the best but button are good too), black olives, garlic on wheat toast with colby-monterey jack cheese on top. You could mix it in too.
Love the 25 list and I will probably print that out for reference. Thanks for the post and the contest! I love contests!
Eggs, cooked, nogged, boiled, fried, nuked inthe microwave, scrambled. My Texas sister makes fried custard. It is like French Toast, but without the bread. Even add raisons, pecans, and dried cranberries. Good for breakfast or for dessert. Don’t forget the nutmeg.
Over easy girlfriend with toast, salt, pepper and BUTTER!
Growing up my father made breakfast on the weekends. He loved to make them sunny side up. As kids, we thought this was gross and insisted on something he called “googies in a cup”. I know. It sounds worse than it is but we thought it was pure heaven. Turns out all it was was a warm hard boiled egg, butter, salt and bits of bacon in a coffee cup. But it was so delicious. Thanks for bringing back the memory.
My favorite eggs – poached in milk. It was a Sunday night supper that my father used to make for us. Put a little butter in a pan, add the egg (s), add some milk. When done, put the egg on toast and pour the hot milk all over everything. My husband wouldn’t even look at them which was good because I always got all that good milk-toast to myself!
what a cute whisk. my favorite method used to be scrambled, plain, just how my mom made it…or as an omelette, how my mom made it. guess now that i have to make them myself, i enjoy them over easy. i’ve come to enjoy the runny goodness of the yolk.
I like my eggs in the Quiche Lorraine recipe you first shared on your New Old House blog. And my favorite post featuring eggs would have to be the Grey Gardens homage.
I like my eggs estrellado, basically fried sunny side up until the edges are barely crisp.
I’m not bored, but I only recently found your site on stumble so I’m still working my way through your archives and have to get back to you on my favorite post that mentions eggs
Plain scrambled with dill only. I have simple tastes!
Oh the post about the key lime tarts …yum!!
Dear Marilyn,
My fiance doesn’t believe in eggs for supper. But I love, love, love them. Especially after working overtime, and I’m tired and crabby and just want something to eat now! So I brown cauliflower in the skillet, then scramble the eggs and add feta when done. But he just turns to the freezer for a burrito. I don’t want this to come between us any longer. How do I get him to realize eggs are magical, and he should eat them whatever time of day I make them and like it?
Stumped in Savannah
I think I’ll just direct him to your blog. Your pictures and recipes are so perfect. He’ll surely drool over one of your variations. Thanks!
My favorite way to eat eggs? A little culinary delight I like to call a “LOP [Left Over Pizza] Omelette”. You know the drill ~ whip up your eggs, pour into the pan, THEN scrape off the toppings from any (recent!) left over pizza you’ve got in the fridge onto the eggs, add some extra mozzerella cheese, top w/ pizza sauce. YUM!
And, oh yeah, that contest? My favorite Simmer post that mentions the word ‘eggs’ is: Scone, Scone on the Range. I happen to dig scones WAY more than I do LOP Omelettes.
Since I have 3.5 doz eggs in my frig right now…. I think we like eggs too. ( The nice large brown farm eggs were on sale…….OK.)
I like scrambled eggs with cheese, the best. I am a caper fan. I like to eat them out of the bottle. I am gonna try them in my eggs sometimes….
I agree with a couple of others the Eggs are People too post is too cute!
When my husband was in vet school back in the 80′s, we would have late night (early morning?) feasts with fellow vet students and their significant others… scrambled eggs with whatever was leftover in the fridge… potatoes, tomatoes, onions, cheese, etc. Being vet students, they called this dish “Dog Puke,” because, well, it does look a bit like dog puke!
My favorite way to eat an egg is scrambled, heaped on a toasted english muffin that has been spread with a bit of mustard, with a slice or two of crispy bacon, and topped with the other english muffin half. Yum.
Well so far I’ve seen over 50 ways here and my favorite has not shown up. My uncle had a restaurant and this is the breakfast he would fix for me. Eggs and leftover mashed potatoes. 2 ways to fix them – heat the mashed potatoes then break the eggs over them and scramble in the pan or on the grill. Number two – warm up the mashed potatoes in the micro and scramble in the eggs then cook in the pan. BTW this is good with other leftovers thrown in (peppers, onions, ham, mushrooms, etc)
My husband calls my favorite eggs Amy’s “fancy” eggs…they are really just scrambled with whatever we have to throw in!! My favorite combination so far is green bell pepper, onions, mushroom, tomatoes, I usually cook everything but the tomatoes first and take it out and scramble the eggs till almost done and add the vegetables back, we usually top it with cheddar cheese and crumbled bacon.
I’m a low-carber so eggs are a staple for me. In the mornings I’m always rushed but I know that I need to eat breakfast before I leave for work. My favorite quickie is to beat up 2 eggs with a teaspoon of half and half, add some dried chives, and a little salt and pepper. I microwave this in a small bowl for 30 seconds, take out and stir, and microwave for another 20 seconds or so. (I like my eggs on the drier side.) Then I take it out again and add cream cheese (about an ounce), stir it in a bit and finish microwaving it (I watch for it to puff and then remove.) I scoop this faux souffle onto a plate and enjoy. It’s fast, delicious and nutritious! I’ve been known to substitute shredded cheese, and/or bacon pieces for a different taste now and then. Always fast, always good!
I can only have my eggs super duper hard and dry, otherwise I can’t eat them. I like omletes and scrambled eggs best, with hot sauce of course.