Scrambled eggs are one of the world's simplest recipes. Once you've mastered the technique of cooking plain scrambled eggs, the possibilities of flavor combinations are endless. For best results, don't over-beat the eggs, and cook in a heavy nonstick or well-seasoned pan to prevent sticking. Be sure to use the correct size pan, since cooking too few eggs in an oversized pan will result in burning. To see a recipe for basic scrambled eggs and another for scrambled eggs with Canadian bacon and chives,
1 tablespoon milk (If you like softer scrambled eggs, increase the milk)
Salt and pepper
1 tablespoon of butter
- Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 tablespoon of milk. Beat lightly with a fork.
- Heat a small saucepan with a heavy base or a small non-stick pan, add butter, and melt on medium heat.
- Pour in the eggs and reduce heat slightly. Using a flat spoon or fork, keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
- When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.
7 tablespoons unsalted butter
6 slices multigrain bread
9 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
6 oz sliced Canadian bacon, chopped
6 tablespoons sour cream
2 tablespoons chopped fresh chives
- Put oven rack in middle position and preheat oven to 450°F.
- Melt 6 tablespoons butter, then brush onto both sides of bread. Using a 2 1/2-inch round cookie cutter or rim of a glass, cut out 1 round from center of each bread slice. Arrange bread slices (and cutout rounds) on a large baking sheet and toast in oven, without turning over, until golden, about 8 minutes. Transfer each toast (with round) to a plate.
- While bread toasts, lightly whisk together eggs, salt, and pepper in a bowl.
- Cook bacon in remaining tablespoon butter in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until lightly browned, 1 to 2 minutes.
- Add eggs and cook, undisturbed, until they begin to set around edge, about 1 minute, then cook, stirring occasionally with a spatula, until just set, about 1 minute more.
- Divide among toast holes and top with sour cream and chives.