Okay, so last sappy post about Will…. On his last day in town I made him breakfast in bed with the leftover bacon and eggs from the bacon dark chocolate brownies that were requested. I have never made scrambled eggs before so I hit the world wide web and found what claimed to be the “Perfect Scrambled Egg” recipe. Guess what? IT WAS! Will swears these were the best scrambled eggs he’s ever had and he is now making me cook them for his dad. The recipe was found at MrBreakfast.com and I will post how I cooked the bacon as well. Enjoy!
- 6 large eggs
- 6 tsp (1 teaspoon for each egg) low-fat milk
- 3 dashes of salt (1 dash for every two eggs)
- 1 Tbsp butter for frying
Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet.
In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes. Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle. (I used blender and it worked wonders)
Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique (“Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.”)
Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.
*recipe found at About.com
Line a baking sheet with foil. (Optional: Place cooling rack on top of foil so air can circulate under bacon and fat falls away from strips)
Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.