What we are using

13 November 2009

College Scrambled Eggs - a recipe

Ever wonder what your kids will do when they get really hungry while they are away in college? Hopefully they will learn to be a better cook. I sent BB to school knowing how to make basics, but after almost a year of eating his own cooking, he is doing things like researching the best way to make make scrambled eggs. This is the result of that search.

Here is BB's recipe for College Scrambled Eggs. He uses potatoes in his eggs because he has discovered (like so many before him) that they are an inexpensive way to fill his stomach and stretch his budget aka. my money.

3 eggs, 2 small potatoes, olive oil, 1 1/2 tsp fresh parsley, splash of low fat milk, salt and pepper

Peel and dice the potatoes into very small chunks. In a pan, heat up olive oil and add potatoes over medium heat. Sprinkle a pinch of salt on them. Let cook for 7-8 minutes, until potatoes are a nice golden brown and most of the liquid has left the pan. While the potatoes are frying, THOROUGHLY beat the eggs for 2 minutes. The eggs should have many bubbles in them when you are done. Add a splash of low fat milk, chopped parsley, and another pinch of salt. After the potatoes are done, pour the eggs into the pan.

He has also learned the importance of whisking and learned that proper scrambing isn't just pushing eggs around.

Egg cooking technique:
Let the eggs sit in the pan without touching for around 5 seconds. Then tilt the pan so that the runny parts fall towards the tilted side. Push the runny parts upwards. Continue doing this until there is no more runniness, then flip the eggs. let those sides cook then serve and add salt/pepper to taste.

This recipe feeds serves 1 hungry young adult if you add some toast and if you live in a country with real bacon, that is a great side dish.