When I decide on the fly to take photos of the meal I’m making to blog about, I have to work more quickly than I normally do as far as work for the blog goes, specifically photography. A lot of the photography is done quickly and I only hope that the photos are decent or at least half-decent. When it comes to taking the final photos that are to be representative, it’s done within two minutes or less, estimated: I don’t like my family having to wait hungry or ending up with their food cold after a half-hour photo shoot. If anyone has to have their food cold, it will be me. (In fact, I’m quite used to it by now.)
I’ve been making these scrambled eggs for the last couple or so days for lunch. They’re quick and easy, and aren’t any fuss. To fill out the eggs more, ground pork or beef can also be thrown in. If you don’t like mushrooms, they can be easily left out or you can add whatever you like to the eggs instead of what I suggest here. Most of the time, for scrambled eggs I use what is already on hand.
When I’m going to fry eggs, or, really, cook anything that involves frying, I’ve learned that preheating the pan and making sure it’s hot before I start cooking the ingredients is critical and there’s less of a likelihood of sticking than if I just turn on the heat and put the ingredients in the pan while it’s heating up. This also applies to frying pancakes, and like I said, just about anything to do with frying. As my family’s cookware is stainless steel, learning how to avoid having food stick to the pan is paramount. It’s also less mess and clean-up. The pan is ready when whatever you want to cook sizzles immediately upon contact with the pan; this can also be tested with a drop of water, which will sizzle and evaporate.
Other ideas for scrambled eggs:
- Fresh asparagus. Snap or cut off the woody ends, slice diagonally to make spears, and add to the pan as the onions are becoming translucent and golden, briefly sautéing until tender, just before you pour the eggs in.
- Meat, i.e. ground meat such as beef or pork, ham, or sausage. If using uncooked meat, be sure to cook it first with the vegetables you’re using in the pan before adding the eggs. If cooked, add to the vegetables sautéing in the pan before pouring in the eggs or sprinkle over the eggs while still wet.
- Refried rice with scrambled eggs.
Linked to Slightly Indulgent Tuesdays.
Scrambled Eggs with Sweet Pepper and Mushroom
Serves 1; adjust amounts accordingly
2 or 3 large eggs
Small amount of water, about 1 or 2 tbsp.
Oil for cooking (I used olive oil)
1/2 small onion, finely diced (if you’re not sure, see this tutorial)
1/4 sweet bell pepper, cut into slices lengthwise and chopped crosswise
1 large white button mushroom or 3 small button mushrooms, sliced (you can also use any mushroom you have on hand)
Whisk the eggs with a fork and add the water, whisking again. A quick whisk is generally enough, but if you want to go that extra step, beating the eggs for slightly longer or until foam appears on the surface makes really fluffy eggs.
Heat a pan over medium heat with a small amount of oil. When the pan’s hot, add the onion, bell pepper, and mushroom and sauté, stirring around occasionally, until the onion is golden and translucent, the mushroom browned, and you can smell the sugary sweetness of the pepper. Be careful not to burn the onion. Pour in the beaten eggs. Once the edges are set and slightly dry, start pushing the edges from the outside of the pan to the centre. Instead, you could also fold the edges over in the style of an omelette. Once the top is fairly set but still wet, flip over, briefly, to finish cooking, about two to five minutes. Scramble, breaking up the eggs, in the pan. They should be light and fluffy. Remove from heat and serve on a plate. Season with salt and pepper or condiments of your choice. Ketchup is quite good with these eggs, especially with the pepper. Enjoy!