Scrambled eggs are a classic breakfast option. But they can make a tasty quick dinner too. To make a more substantial meal, you can add scrambled eggs to a grain bowl, use them to fill small corn tortillas for tacos, or toast some bread and use them as a sandwich filling.
Below is the method to make creamy, fluffy scrambled eggs.
1. For a single serving, crack 2 eggs into a bowl. Add salt and pepper or any other seasoning you would like (I add a little paprika sometimes). If you’re making eggs for multiple people, use 2 eggs per person.
2. Add 1 tablespoon of almond milk (per 2 eggs) for some added creaminess. You can also use regular milk or any other non-dairy milk. Whisk everything together well.
3. Heat up a non-stick skillet on medium-low to medium heat. You don’t want the pan too hot or your eggs will overcook. Grease the pan with butter or oil.
4. Pour the egg mixture into the pan. Gently fold the egg mixture with a spatula by dragging the mixture from the outer edges of the pan towards the middle of the pan. Continue to do this until the eggs look about 90% cooked so they stay moist and fluffy. If you overcook them they will become dry and rubbery.
Transfer the eggs to a plate, tortilla, slice of bread, or bowl of grains and enjoy!
Frittatas are a great way to use up any vegetable or protein you have on hand. They also make good leftovers so they’re a good option for meal prepping to use for work lunches or a quick dinner later in the week. For frittatas, you start cooking eggs mixed with other ingredients like veggies on the stovetop and then finish it off in the oven.
Follow this formula to make a vegetable frittata.
1. Choose the right pan. You need a large pan that can be transferred from the stovetop to the oven. A cast iron skillet works best for this. Some stainless steel pans are also oven safe. If you use stainless steel you will need to use extra oil or butter to prevent sticking. Do not use a nonstick pan for this.
2. Whisk the eggs. Depending on how large of a frittata you want to make, you can use either 6 eggs or 12 eggs. In a medium-sized bowl, mix the eggs with a whisk or fork.
3. Add full-fat milk or cream to the eggs and whisk some more. This will help create a creamy egg custard consistency. You can use half and half, heavy cream, or whole milk. Add ¼ cup if using 6 eggs and ½ if using 12 eggs. Don’t use skim milk, this will not make the creamy texture you’re looking for.
4. Cook the vegetables. You need to cook the vegetables before adding the eggs to the pan. If you don’t, your frittata will steam rather than bake because the vegetables will release excess water as they finish cooking. Roast, steam, or saute the vegetables.
For 6 eggs, use about 1.5 cups of cooked vegetables. For 12 eggs, use about 3 cups of cooked vegetables.
Since the vegetables will cook down when they release water, you will need to start with more than 1.5 or 3 cups of raw vegetables, especially if you use vegetables with high water content.
Use a mixture of vegetables. Broccoli, bell peppers, cherry tomatoes, zucchini, onions, mushrooms, potatoes, or butternut squash are some good ideas. If you use greens like kale, arugula, or spinach, you will need to use a lot because they cook down quite a bit.
5, Sprinkle shredded or crumbled cheese over the vegetables: add ½ cup for 6 eggs or up to 1 cup for 12 eggs. You can use any type of cheese, but cheddar, goat cheese, feta, or parmesan work well.
6. Pour the egg mixture into the skillet over the cooked vegetables and cheese. TIlt the pan until the egg mixture is spread evenly over everything. Cook for 2-3 minutes on low to medium heat, just until the sides begin to set. The middle should still look uncooked. You don’t want to use high heat because this will overcook the eggs on the bottom of the pan.
5. Bake the frittata. Transfer the skillet to a 350F oven on a rack in the middle of the oven and cook for 12-15 minutes. Don’t overcook the frittata. You want to remove it from the oven when it starts to look like it’s begun to puff up, yet the middle is still a little jiggly. You don’t want it to look completely cooked in the oven because it will continue to cook from residual heat after removing it from the oven.
Serve with a side salad, roasted vegetables, some fruit, or some bread.
Hard-boiled eggs are cooked in their shell until the yolk and egg white are solid. They can be used for snacks, to make egg salad, or to chop up and serve over a green salad.
I’ve seen multiple ways to hard-boil eggs. This is the method I use most because it’s difficult to overcook eggs this way.
1. Place 6 eggs in a late saucepan (you can boil up to 12 at once if you want to cook more). Fill the pot with enough water to cover your eggs with at least an inch of water. Bring the water to a boil and then turn off the heat and put a lid on the pot.
2. Let the eggs sit in the hot water for 10-12 minutes.
If you want to make soft-boiled eggs (meaning the yolk is not completely cooked), only let the eggs sit for 7-9 minutes.
3. Use a slotted spoon to remove eggs from the pot and place them in a large bowl with ice water.
4. Peel the eggs once they are cooled.
Store any unused eggs unpeeled in the fridge for up to one week.