Great for breakfast or a light lunch.
Ah, humble scrambled eggs. Many times fried to death so they’re dry and rubbery, or have really weird ingredients added to them.
The Feral Cooks’ take on these eggs (mine, anyway, Philip’s and both his smart and stupid chickens may differ) is to add only a few of ingredients for flavor and to SLOW cook them in a nonstick frypan.
The recipe I’m going to give is what’s pictured here: kind of an Italian-style batch.
What you’ll need:
- 3 eggs—or as many as you want
- Precooked fresh mushrooms (precooked so they shed their liquid)
- Scallions
- Black pepper
- Finely ground Parmesan
- Just a little cream, half & half or whole milk
Use as much or as little of these ingredients as you like.
What to do:
- Whip the eggs with a whisk until the yolk and whites are thoroughly mixed.
- Add your additional ingredients and ensure they’re well mixed.
- Melt a little butter in a nonstick pan and add the egg mixture.
- Cook on low (slowly) until the eggs form curds. Begin stirring.
- Cook until desired doneness (I like mine really wet) and remove from pan immediately.
I prefer mine really “wet.”
Some other flavors you could try are Asian:
- A little soy sauce
- Minced ginger
- Sake or mirin
- Shiitake mushrooms (rehydrated and cooked)
Indian:
- Turmeric
- Ground coriander and/or ground cumin
- Garam masala
- Part of a hot chili
Mexican
- Dried chipotle chilies
- Taco seasoning
- Sautéed onions
- Shredded cheddar cheese
French
- Garlic (minced or thinly sliced)
- Truffle oil (none of it sold here is real)
- Camembert or Brie cheese
Soul-food seasoned
- Soul food seasoning (see link)
- Shredded/chopped collard or mustard greens, cooked until slightly wilted
Here you can see the texture.
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