Rethinking Scrambled Eggs

Buttery scrambled eggs with fresh chives

Buttery scrambled eggs with fresh chives

Scrambled eggs are often the first thing a person learns to cook.  It is about as simple as it gets: crack the eggs, beat them, and throw them on some heat and stir.  Pretty hard to screw up right?  Not exactly.  The average home cook usually produces some pretty mediocre eggs, and your average restaurant serving breakfast doesn’t do a whole lot better.  It turns out that while scrambled eggs are indeed simple and quick, putting a little more care and thought in to it yields exponentially better results.  Eggs also form an incredible blank canvas upon which you can implement virtually any flavor combination imaginable.  Furthermore, they are an incredibly healthy choice for breakfast with a nice dose of healthy fats and protein to jump start your metabolism and keep you satiated for the whole morning.  And don’t be afraid of the yolks!  Despite the popular belief that egg yolks are unhealthy, this is far from the truth.

Now let’s make some eggs…

Serves: 1
Prep: 2 min
Cook: 5 min


3 eggs (farm fresh, cage free are ideal)
1 tablespoon unsalted grass-fed butter (I use Kerrygold)
Salt and Pepper to taste


Rinse your eggs under warm tap water for about 20 seconds and set aside.  This will help them warm up to room temperature (this is called “tempering”) and facilitate the cooking process.  Put a tablespoon of grass-fed butter into a medium skillet and turn the heat just slightly above low.  Crack your eggs into a bowl, add salt and pepper and whisk.  Once the butter has melted add your eggs to the skillet.  Stir your eggs every 45 sec-1 min until they are mostly solid but still moist and reflecting light.  At this point turn the heat to medium-low, lift the pan about 6 inches above the burner and continue to stir until the eggs are solid but still moist.

The simple scrambled eggs above will be life-changing if you’ve been cooking them differently.  But after you get this simple technique down, exploring different flavor combinations is a game changer.  When my breakfast consists of solely eggs I almost always try to put an ethnic twist on it.  Below are three ways of making your morning eggs a little more enjoyable:

Curried eggs

Swap the butter for ghee- also known as clarified butter.  Ghee is made by boiling butter to evaporate all the milk solids and then straining it through a fine cheese cloth to remove residue.  What is left is a creamy spread with an intense buttery flavor.  It is commonly used in South Asian cuisine (Indian, Bangladeshi, Nepali, Sri Lankan, and Pakistani).  In addition to salt and pepper, add 1/2 tsp curry powder for an exotic complexity that pairs perfectly with the rich, buttery flavor of ghee.


Greek eggs

Replace the butter with olive oil.  Add 1/2 teaspoon dried oregano, and a small handful of baby spinach and whisk.   Once eggs begin to solidify add about two tablespoons worth of feta cheese.  Immediately before serving add about a tablespoon of fresh squeezed lemon juice and stir.  Garnish with some fresh cracked pepper and a drizzle of olive oil for some added decadence.


Mexican Eggs

Use avocado oil or lard (ideal) for your fat.  Whisk your eggs together with the addition of 1/2 tsp chili powder and 1/4 tsp cumin.  Immediately before serving add a tablespoon of fresh squeezed lime juice and about a half-tablespoon of fresh chopped cilantro.



2 thoughts on “Rethinking Scrambled Eggs

  1. Pingback: Bacon, Egg and…Kale | The Primal Gastronomist

  2. Pingback: How to Make Cauliflower Taste Better Than Mashed Potatoes | The Primal Gastronomist

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