As some of you may or may not know, I have the most insatiable love for breakfast foods. The only exception would be pancakes. I abhor pancakes. One bite and I am so done.
Another fun fact about me, I used to work for a breakfast deli, both as The Coffee Girl (yeah, thats right, I walked around pouring coffee and bussing tables) and then somehow got sucked into being the occasional Kitchen Staff. There, I perfected the art of buttering toast, plating out food, and scrambling eggs (yes, all of the above really IS an art). If you've never heard of Herb's Deli and you're from Southeastern CT, you ought to try it at some point or another. Delightful breakfast food and personally, I really like the corned beef, which Herb makes in house. Tasty.
Lately, I've been loving The Sandwich. Last night, I made a tasty seared open face skirt steak sandwich, where the sauteed mushroom and caramelized onions came from. So this recipe is more about perfecting the art of making the perfect scrambled eggs for your sandwich. Anyone can put together a breakfast sandwich, but what truly makes a good breakfast sandwich is the egg you have as the protein. So I won't tell you how to put your english in the toaster (also, english muffins take a long time to toast, so to get a nice golden toast, put your toaster on high) or how to saute your mushrooms or how to make the onions, but instead focus on the eggs. If you do this right, you really don't need more then one egg per sandwich but since this wouldn't be filling enough for me, I always scramble two.
Perfectly Scrambled Eggs
ingredients
olive oil
2 eggs
1 tblspn milk
1. Prepare your pan. In a heavy, non stick pan turn the heat on high and put in enough olive oil to coat the bottom
2. In a medium bowl, crack two eggs and add the milk. beat the eggs with a fork. I mean, BEAT THE EGGS. beat the eggs until when you lift the mixture with the fork, there isn't this eggy dangling mixture from your fork
3. check your pan, is it hot enough? you can always test by putting a drop of egg on the pan and if it cooks right away, then your pan is ready. turn the heat down to medium high
4. with your Non Dominant Hand, hold your bowl with the egg mixture. In the other, the fork.
5. Pour the mixture into the middle of the pan, and as you pour, with your fork, move in a circular direction
6. the eggs should be instantly cooking and as you move in a circle, it should allow more even cooking. As the eggs cook, I like to lift folds of cooked egg and let liquid egg flow underneath.
7. Just before it seems that everything is cooked all the way, TURN OFF THE HEAT. The residual heat from the pan will cook the eggs the rest of the way.
8. You'll note that you might not have pieces of eggs but instead one huge scrambled egg. You can scramble, scramble it but I always find it easier to eat (in a sandwich) as one piece of scrambled egg.
9. If you did it right, you're volume should be pretty big, and you'll only need half of what is in your pan to fit on the english.
nom nom nom.
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