Perfect Scrambled Eggs

I have to say, I make GOOD scrambled eggs. I’ve been making them the exact same way for many, many years because I know exactly how they’ll turn out: “perfect.” 🙂 Even growing up, my younger brother always loved when I cooked the eggs for Sunday brunch because he knew they would be so good. Anyway, there is nothing special about my scrambled eggs and I know this is the most basic of recipes, but as long as I don’t overcook them, they turn out great every single time. And my kids and husband love them as well! My daughter asked if I would make scrambled eggs for lunch recently and I figured, why not? I decided to add some sautĂ©ed spinach as well, hoping my kids wouldn’t really notice. My daughter told me she didn’t want spinach in hers when she saw it on her plate, but I reminded her that she likes spinach (this is half true…  some days she likes it, some days she doesn’t). She said, “I do? Oh yeah…that’s right, I do.” That was easy! Anyway, she then took a few bites and declared “I love spinach in my scrambled eggs! Mmm, mmm…this is so good. You should make scrambled eggs with spinach every time!” Seriously, I love it when my kids give me such positive feedback on healthy ingredients like that. 🙂 ScrambledEggs So, anyway, here is my recipe. It makes enough for my family, so feel free to change the amounts as needed.

“Perfect” Scrambled Eggs

Ingredients:

  • 1 T organic butter (divided in half), or coconut oil
  • 8 eggs (local, free-range is best – I buy mine from Seven Sons)
  • 1/4 cup milk (I used organic whole)
  • A couple dashes of salt
  • LARGE handful of organic baby spinach (it cooks down a lot)
  • 1/2 cup cheese, freshly shredded

Melt 1/2 tablespoon of butter over medium heat. Add spinach and sautĂ© until withered. Remove. Add remaining butter and let melt. Whisk together eggs, milk, and salt. Add to hot pan and let cook without moving for a minute or two. Add spinach and cheese. Slowly start to move eggs around, being careful not to mix or break the eggs up too much. Cook until eggs are firm, but still look a little “wet” (for lack of a better descriptive word). I don’t like my eggs dry (overcooked, in my mind), so I’m always careful to pay attention right at the end. Serve immediately. (I sometimes like to add a little extra cheese or chopped tomatoes on top.) I served the lunch (pictured above) with my Whole Wheat Sandwich Bread spread with homemade apple butter from a friend, plus some grapes. Super delicious!

I attempted to make omelets a few days prior with this same basic recipe… They tasted great, but they didn’t look so great. It wouldn’t have made for a very pretty picture! I guess I need to work on my omelet-making skills. 🙂

Do you cook eggs during the week? Or are they usually reserved for the weekend when you have more time to cook a bigger breakfast?

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