This is part of a series about how to perfectly prepared EB eggs, in partnership with Eggland’s Best Eggs.
I’m egg-cited today because we’re unscrambling everything you need to know about scrambled EB eggs. For me scrambled EB eggs are a great go-to meal because they are quick and easy to make and perfect in tacos or on toast. If I’m in a rush, I’ll stuff a tortilla with scrambled EB eggs, avocado and hot sauce and hit the road. If I’m just looking for a protein and energy boost mid-morning or day, I’ll eat the EB egg scramble as is – did you know that Eggland’s Best eggs have more than double the Omega 3’s and Vitamin B12 than regular eggs? EB eggs are also an excellent source of Vitamins B2 and B5. Being vegetarian and constantly on the go means I need healthy sources of protein and energy, and EB eggs make it easy for me to get the energy from food. #Winning!
At this point you’re probably wondering how much is there even to unscramble about scrambled eggs? Well to get your perfect scramble, the heat settings and technique can make or break your eggs.
Just like hard cooked and poached eggs, everyone has a preference of how they like their scrambled eggs to be cooked. It’s generally broken up into two categories: soft scrambled eggs and fluffy hard scrambled eggs. There’s no right or wrong here, it’s all preference… and in case you’re wondering, I’m a hard scrambled egg kind of girl, born and raised.
For soft scrambled, you set the heat to a lower temperature and you constantly break up the EB eggs with your spatula, aka less curds. The result is very moist eggs – to me it always looks like someone put a lot of cheese in their eggs and I’m very okay with that.
For hard scrambled, you cook the EB eggs on medium-high heat and use the spatula to mix the eggs, but not break up the curds. The result is fluffy looking eggs with bigger, separate pieces of egg, unless you add as much cheese as I do and then you get an egg melt.
And if you want to add some density to your eggs, add 1-2 Tbsp of milk to your EB egg mix.
Alright, now that we’ve unscrambled the facts, let’s prep some EB eggs!
What you’ll need:
2 Eggland’s Best Eggs – The American Vegetarian Association has honored EB eggs for the 14th consecutive year with its global certification, making EB eggs the 1st and only egg to be certified as a top vegetarian product. This is music to my ears!
1-2 Tablespoons of Milk (optional)
Butter or oil
Cheddar cheese (optional)
It’s scramble time!
First, crack your EB eggs into a small bowl. If you’re using milk, add it and whisk the mixture until it becomes a solid color.
Add butter or oil to the frying pan and set the heat to either low or medium-high depending on your scramble preference. Once the pan is heated, pour the EB egg mixture into the frying pan. Once the eggs begin to set, use your spatula to scramble the setting EB eggs. If you want bigger, fluffier pieces, don’t over scramble. If you want less curds, use the spatula to break them up.
Once the eggs are cooked to your liking, turn off the stove, remove the pan for heat and put your EB scramble on a plate. Eat your EB egg scramble as is with a little salt and pepper or add some fresh herbs and cheeses.
How do you eat your scrambled EB eggs? Leave it in the comments below!
Want to cook WITH me? Tune in here!
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In partnership with Eggland’s Best. All opinions, thoughts expressed, and eggcellent ideas are my very own.