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.
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?