One night, while we were all hungry, we decided to cook at Caleb’s house. This is not a new phenomenon.
In fact, his process of scrambling eggs took place at the same time as the caramelized onions were being made. I’ve been behind on the blogs, so here we go.
First, the skillet is filled with butter and heated until the butter begins to sizzle and bubble. The exact amount isn’t important, so long a the bottom is coated.
Next, the eggs (in this case, three or so, already beaten) are added. The cheese is added not long after this.
The mixture must then be stirred, preferably with a fork, in order to fluff the eggs.
I think this was also the night that Caleb dropped the bowl in the eggs, so we joked about having bowl-flavored eggs for the rest of the night.
Be careful no to stir too much or the eggs will curdle too much and not fluff properly.
Stop the heat before the eggs look completely done, because the skillet will continue to cook them.
The result? Delicious, cheesy scrambled eggs. These, along with the caramelized onions, were a great meal.
So get in there and start scrambling eggs!
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