Fluffy Scrambled Eggs

By RoketJSquerl

I am going to tell you how to make my favorite type of scrambled egg. This will not necessarily please anyone else (though I know several people whom it pleases).

First, general facts about cooking eggs:

Cooking them slowly will give you creamier eggs, while cooking them quickly will give you firmer eggs.
If you want to add shredded cheese to your eggs, ignore the temptation to mix it into the eggs before you cook them. I can assure you that it's a poor idea.
Add salt to your eggs before you beat them.
The fat you cook the eggs in will impart a tremendous amount of flavor. Choose well.
My scrambled egg preparation goes like this:

Ingredients

• 5 Strips Bacon
• 4 Eggs
• Kosher Salt
• Equipment
• 1 11" Non-stick Cooking Pan
• 1 Pair of Tongs
• 1 Spatula
• 1 Fork

Details

Servings 2

Preparation

Step 1

Starting from a cold, non-stick frying pan, cook 5 strips of bacon over medium heat.
While the bacon is cooking, season (with kosher salt) 4 eggs in a bowl or glass.
Beat the eggs with a fork until combined.
When the bacon is cooked, set it aside for future eating.
The bacon grease should cover the bottom of your pan. Not the thinnest layer of bacon grease possible, but a bit more than that. Say 1 Tbl more than enough to cover your pan.
While you were fiddling with the bacon grease, the pan should have cooled just a bit. Add the eggs and return to the medium heat.
Mix with the spatula until the eggs are just a bit more moist than you would normally eat them. Plate with the bacon. Add some biscuits and maybe some fruit on the side if you're feeling a little heart conscious.


Serves 2. The fifth piece of bacon can be split, or the cook can eat it while cooking the eggs to ensure that no fainting happens near the oven due to malnutrition. Use your better judgement.

If you are cooking with a metal pan, these directions are all kinds of wrong. However, the goal here is to slowly bring both the bacon and the eggs up to temperature. Bacon lays flat better if cooked slowly, and as mentioned before, eggs don't dry out as quickly if you cook slowly. Also, I've been vague on the amount of salt partially because I tend to wing it with seasoning, and partially because it depends on what brand of bacon you use.

Armed with the knowledge I've given you, you should not only be able to reproduce the eggs I cook, but you should be able to modify it for your taste.