The best scrambled eggs I have ever fixed
Try this The best scrambled eggs I have ever fixed recipe, or contribute your own
Try this The best scrambled eggs I have ever fixed recipe, or contribute your own
- 1/4 cup milk
- 6 eggs
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1/4 cup powdered coffee creamer
- 4 tablespoons butter 1/2 stick
- 1 cup chopped onions about 1/2 medium size onion
- 4 ounces fresh mozzarella cheese
- 3 ounces fresh parmesan cheese
- 1 part weber chicago steak seasoning
- 1 part mccormick bruschetta sweet basil & oregano mix
- Carbohydrate 13.8219122688418 g
- Cholesterol 76.207505044349 mg
- Fat 26.768324253135 g
- Fiber 0.488750013709068 g
- Protein 22.056982992715 g
- Saturated Fat 15.4819590134939 g
- Serving Size 1 1 Serving (296g)
- Sodium 1654.49483094765 mg
- Sugar 13.3331622551327 g
- Trans Fat 1.62957639711004 g
- Calories 382 calories
Step-by-step
- In electric blender add eggs, milk & butter, coffee creamer & sugar. Blend until creamy and foaming.
- Preheat Olive oil in a large sauce pan and add egg mixture. Add onions, cheese and seasoning.
- Stir until you have the desired scrambled eggs.
- I found both the Chicago Steak Seasoning and the McCormick Bruschetta seasonings at Costco's
The Blender Requirement
Operating within a thirty-minute preparation window requires organizing tools before starting the burner. An electric blender introduces air into the liquid dairy and protein matrix, creating micro-foams that trapped steam expands during cooking. Add the eggs, milk, butter, coffee creamer, and sugar into the canister all at once. Process on high speed until the volume increases visibly and the surface displays a uniform, pale foam. Skipping this mechanical aeration yields a dense curd rather than a light structure.
Adapting Batch Sizes
Scaling this formulation up or down demands adjustments to the pan surface area. Doubling the quantity of six eggs requires a pan wider than twelve inches to maintain a shallow depth of liquid, preventing the center from steaming before the edges set. Conversely, halving the recipe dictates a smaller pan to avoid over-reduction of the dairy components. Keep the heat medium-low throughout the process so the mozzarella and parmesan melt evenly without separating their fats.
Heat Management
Controlling thermal energy determines the final texture of the curd. Pour the blended mixture into preheated olive oil immediately after the fat shimmers, stirring constantly with a silicone spatula to scrape the bottom of the pan. Remove the pan from the burner when small, soft curds form while the mixture still appears slightly wet. Residual pan heat finishes the cooking process during the final thirty seconds without toughening the protein strands.
