You may think you know how to make a scrambled egg, but you haven’t tried scrambled eggs Lori style.
But, isn’t scrambling an egg as simple as whisking the yolk and white together, maybe with a little heavy cream, and then stirring around a hot pan?
That is one way to make scrambled eggs and probably the most common, but more recently I’ve taken to making something I call “Better Than Scrambled Eggs” for a low carb recipe staple. The advantages of this new method is that for those who like their eggs moist but not runny, they will turn out perfectly every time. They also look prettier, so if you are scrambling up some eggs for a friend or as a dinner option, try making them this way.
While scrambled eggs make a good breakfast item, you can have these any time of day, especially when low carbing.
- Eggs (I prefer brown, free range chicken eggs for the Omega-3s, but you can use white eggs if that is what you have on hand)
- Non-stick pan
- A little butter or olive oil if you’d like, but not necessary
- Wooden spoon
How to Cook Eggs
Preheat your skillet on medium heat. I will sometimes use my little Pampered Chef oil sprayer and very lightly coat the non-stick pan. You know your pan better than I. If eggs normally stick, be sure to use a bit of oil or butter to avoid this issue. Do not use vegetable oil. It really isn’t great for you. You can also use extra virgin coconut oil that has been cold pressed, but some people don’t like the taste this gives to the eggs. It depends on your preferences.
Once the pan is heated (about 5 minutes will usually do it), crack and drop the entire egg into the pan. I usually cook three eggs per person and do three at a time. If you’re very fast, you may be able to do more.
Now, use the wooden spoon and stir around the yolks, stirring only the whites of the eggs. They will begin to cook and will go from opaque to actual white. Once they are white, break the yolks and begin to stir everything together.
Cook until yolks are as done as you prefer. You can leave them a bit runny or cook them until they are dryer. The choice is yours. Also, by cooking each person’s individually, you can make them to order, so that is another thing to consider.
I like to add salt, pepper and a touch of cinnamon to these eggs. Remember that eggs will take on the taste of what you put on them. The cinnamon does a couple of things. First, it adds a bit of sweetness and tang. Second, it is good for you if you are a diabetic. Studies have shown that cinnamon can help lower blood glucose levels. (1) The salt and pepper bring out the taste and give you that salty/spicy tang. Experiment and see how you like these eggs and then share with us in the comments section below.
Interesting fact: Did you know that eggs naturally contain vitamin D? This is the only food that I know of that contains Vitamin D naturally. It is added to milk.
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