In case you are wondering, I’m the mom in Mom’s Scrambled Eggs. It’s kind of a strange name for a recipe, huh? But, as usual, there is a bit of a story behind it.
Steve and Matt love eggs any which way. Sam will only eat some eggs. Like his dad and brother, Sam is crazy about deviled eggs. And the only other way he will really eat eggs is when his mom (that’s me) scrambles them. That is something I was not aware of until he was still little but old enough to order an adult-sized breakfast plate at a restaurant. He ordered a meal with scrambled eggs, tasted them, and then refused to eat them. When I asked why, he said they tasted funny. They tasted like scrambled eggs to me, but I didn’t think anything of it.
After that scrambled egg incident, when we went out for breakfast, Sam would usually order pancakes. Trying to discourage so much sugary consumption, I would try to steer him to other menu options, like bacon and eggs. His response would be something like, “but you know I don’t like eggs”, to which I would reply “but you like scrambled eggs”. Finally, in frustration, he one day proclaimed “no, mom, I like your scrambled eggs. I don’t like scrambled eggs ANYWHERE else”. And then I got it.
Unlike Sam, I like eggs in a variety of ways, so I will order them sunny side up or poached. I don’t order scrambled eggs in restaurants either because they are often cooked with only salt and pepper. If you’re lucky, they may add a bit of cheese. Sometimes they don’t even use actual eggs. It’s the lack of seasonings and cheese in many restaurant scrambled eggs that trip Sam and I up. I like to season mine quite a bit. And I use lots of cheese.
Sam now makes his own “mom’s scrambled eggs”. And they are still the only scrambled eggs he will eat.
Let me show you how to make mom’s scrambled eggs
I know many recipes include milk when scrambling eggs. I compensate for the lack of milk by using lots of cheese. And yeah, I know a tablespoon of milk might be healthier, but seriously, lots of cheese is hard to beat.
As for the spice medley, I’m very fond of Mrs. Dash Table Blend. It contains over 20 spices, but no salt. I always like to add my own salt.
As for the shredded cheese, you can use anything you like, just use lots of it. 🙂 For today’s recipe, I used a Mexican-style 4 cheese blend of Monterrey Jack, cheddar, queso quesadilla, and asadero cheeses.
That’s it. That’s all there is to it.
Break the eggs in to a mixing bowl.
Then use a whisk to scramble the eggs thoroughly. Don’t leave any visible remnants of whites or yolks.
Then add the seasoning mix, some salt, and the cheese. Mix well. The little specks of seasoning should be distributed throughout.
I add the cheese now instead of halfway through the cooking process because I want the cheese to be fully incorporated into the scrambled eggs, as opposed to being melted, stretchy, and separate.
If you are going to serve the eggs from a plate, now is a good time to place the plate in a keep-warm oven. Cold plates will cool the scrambled eggs very quickly.
Next, heat a 10-inch skilled to medium low, melt the butter, and spread it across the bottom of the pan.
Medium low is important because you want to melt the butter without browning it, and you don’t want to overcook the eggs.
Pour in the egg mixture and immediately start stirring it with a heat resistant silicone spatula. You will need to stir it constantly throughout cooking so as not to overcook any one section of the eggs.
Constant stirring also breaks the mixture up into light, moist crumbles instead of gelatinous sheets of scrambled eggs.
A silicone spatula is helpful because it easily lifts the eggs from the bottom of the pan so that you can fold the more cooked portions over the less cooked portions.
Just before fully cooking the eggs, turn off the flame and remove the skillet from the burner. The eggs will contain enough heat to finish cooking themselves, and will ensure a moist scramble.
Transfer the eggs to the pre-warmed plate, sprinkle with some fresh parsley (optional), and serve nice and warm with your breakfast items of choice.
Creamy, moist, and so savory! A burst of flavor from the spice medley in every bite. I love these scrambled eggs, but even more, I love that my son thinks my scrambled eggs are the best. We moms get so much joy from little things like that.
- 4 extra large eggs
- ¾ teaspoon Mrs. Dash Table Blend
- 4 tablespoons shredded cheese (Colby/Jack or Mexican blend)
- 1 tablespoon butter
- In a medium mixing bowl, whisk the eggs until the whites and yolks are completely blended.
- Add the seasoning blend and salt and whisk again, making sure there are no solid clumps of seasoning.
- Add the cheese and whisk mixture one more time to evenly distribute.
- Heat a 10-inch skillet on medium low.
- Melt the butter and spread it over the bottom of the pan.
- Pour the egg mixture into the skillet and begin stirring immediately using a silicone or other heat-resistant rubber spatula.
- Stir continuously until the eggs are just short of being fully cooked.
- Turn off the heat and remove the skillet from the burner. They will retain enough heat to finish the cooking process on their own, preventing over-cooking and drying the eggs.
- Serve warm.