Cooking Classics: Scrambled Eggs

Cooking Tutorials. Scrambled Eggs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo JournalistCooking Classics

The Technique

Scrambled Eggs

Eggs can be prepared a number of ways but nothing quite beats the taste & texture a simple scramble provides. As elementary as the task sounds, there truly is a correct way to prepare Scrambled Eggs with a light & airy texture that are fluffy & moist. First & foremost begin by using a clean non-stick skillet & a little butter. Although you may try to save a pan for rinsing by preparing the eggs in the same pan the bacon was cooked in with the drippings that remain, inevitably they will take on some of the bitter pieces left behind in the bottom of the pan. Furthermore, the overall color is less than desirable. Learn to prepare this classic egg style by following these pointers & be certain to serve them over homemade slices of toasted Oatmeal-Molasses Bread

Cooking Tutorials. Scrambled Eggs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickScrambled Eggs
makes 1 serving

Crack 2 eggs into a small bowl & whip vigorously with 1 tablespoon of water using a dinner fork. Heat a small non-stick skillet just under Medium heat approximately 2 minutes. Eggs should be cooked over gentle heat in order to produce the best texture. Hold your hand about 2 inches over the surface. If it feels warm, add 1 teaspoon of butter to the skillet. The butter should lightly sizzle & melt when it hits the pan. Be certain a smattering of the butter coats the entire surface of the skillet. Pour the egg mixture into the skillet & reduce the heat to a few notches above the lowest heat setting. Allow the eggs to set on the bottom of the skillet. After approximately 5 to 10 seconds, slowly draw a rubber spatula through the eggs to produce large curds. Do not break them apart. Let the uncooked eggs, spill into the empty portion of the skillet & repeat the process until the eggs are set but still moist. The entire process in the pan will take approximately 1 minute. Transfer the eggs to a plate. Season with kosher salt & freshly ground pepper.

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Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking TutorialsHow To Prepare Scrambled Eggs

Scrambled eggs should be prepared over moderately low heat. They are actually a delicate food that gets taken for granted during the breakfast hour. It’s important to note that once the eggs have set, they will continue to cook just a bit longer off of the heat. 

Cooking Tutorials. Scrambled Eggs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Scrambled eggs are certainly a favorite breakfast staple however the technique used in order to prepare them can mean the difference between a light, airy serving versus one with a firm, tough texture. Gather a small non-stick skillet & a rubber spatula. A few additional items will be needed in order to complete the task. Here’s what you should know. 

Cooking Tutorials. Scrambled Eggs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo JournalistNo. 1

Crack 2 eggs into a small bowl & whip vigorously with 1 tablespoon of water using a dinner fork. Adding a little air into the eggs produces fluffier eggs once cooked. Many add milk or cream to them either at the beginning of the process or once cooked in order to yield a creamier texture & there are definitely two differing views on the subject. I find that adding a smidgen of water at the beginning of the cooking process aides in keeping the eggs from cooking too quickly which helps to maintain a softer texture.

Heat a small non-stick skillet just under Medium heat approximately 2 minutes. Eggs should be cooked over gentle heat in order to produce the best texture. Hold your hand about 2 inches over the surface. If it feels warm, add 1 teaspoon of butter to the skillet. The butter should lightly sizzle & melt when it hits the pan. Be certain a smattering of the butter coats the entire surface of the skillet. 

Cooking Tutorials. Scrambled Eggs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo JournalistNo. 2

Pour the egg mixture into the skillet & reduce the heat to a few notches above the lowest heat setting. Allow the eggs to set on the bottom of the skillet. After approximately 5 to 10 seconds, slowly draw a rubber spatula through the eggs to produce large curds. Do not break them apart. Let the uncooked eggs, spill into the empty portion of the skillet & repeat the process until the eggs are set but still moist. The entire process in the pan will take approximately 1 to 1 1/2 minutes. 

Cooking Tutorials. Scrambled Eggs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo JournalistNo. 3

The eggs should have a soft texture. Transfer them to a plate. Season with kosher salt & freshly ground pepper.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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