I am very lucky to have a husband that never complains about the food I serve him. He is always honest with me about the way a dish tastes, if it can be improved, or if it is perfect as it, it is something I really appreciate. Ninety-nine percent of the time I cook what I want, but occasionally he suggests something or asks to have a craving satisfied.
One meal he asks for is scrambled eggs, toast, orange juice and coffee. Over the past few months it has become our Sunday morning breakfast ritual. During the week we don’t often eat eggs, so it’s a breakfast we both look forward to.
Have I ever mentioned that my husband taught me how to cook eggs? He did. Back in the days when I didn’t cook I often requested that he cook eggs for me. I would watch and listen to him as he explained how to properly cook them. As far as I am concerned he makes the best scrambled and fried eggs in the world! Yes, really!:)
The best tip he gave me about cooking eggs was to keep the heat low. He said that by keeping the flame low and allowing the eggs to cook slowly you can prevent them from overcooking and becoming bitter. That is a great tip, because often times at restaurants eggs are overcooked, too firm and have a bitter taste.
Nowadays I do nearly all of the cooking, which I don’t mind at all, and when I cook eggs for us I always remember the tips and way he taught me to cook scrambled eggs. So when I scramble eggs for us I start off by turning the flame low, then add the butter and allow it to melt. I crack each egg on the side of the pan and drop it in, once all the eggs are in I use a wooden spoon to mix and break up the eggs. I leave the eggs alone, over very low heat, to slowly cook. Once they start slightly firming up I mix them up a bit. While they are still wet, runny, and just before reaching the consistency we like, I add cheese to the pan. I turn off the heat and move the eggs all together to one corner of the pan and allow them to cook to the consistency we want. This also allows the cheese to melt into the eggs. Once ready I give them another stir and serve them with toast, sometimes with fruit others with bacon or ham, or a mix of fruit and ham or bacon.
We both like our scrambled eggs wet or just slightly undercooked, that is how they taste best. I also love to have hot sauce with my eggs, hubby occasionally does too. Right now I love adding a habanero hot salsa,my husband picked up, to my scrambled eggs. Sometimes if I want a milder salsa I like using Valentina hot sauce — but they are both delish on eggs!
You might have noticed the green herb sprinkled over the eggs in these photos, it is dill. I added it to try to improve the look of the eggs but it turns out dill tastes terrific with cheesy scrambled eggs and habanero hot sauce. What a great discovery, and one I’ll be trying again soon.
How about you, do you have a Sunday breakfast ritual?