Monday, March 5, 2012

Scrambled Eggs for One

Breakfast For One
I guess the idea of "scrambled eggs for one" might sound kind of depressing to some, but I don't really think it's all that unusual for somebody to want to have a nice breakfast but not want to call up friends and wait an hour to get a table at the hot brunch spot. For myself, being that Anna is a vegetarian who doesn't dig on eggs outside of baked goods... and, regardless, she is someone who usually prefers sweet to my savory in her breakfast... any breakfast I prepare at home only needs to feed me. This is fairly easy in the case of an omelet, as you can only make those one at a time anyway... but what about scrambled eggs? Popular recipes serve four, and who really wants leftover scrambled eggs? Maybe you, but certainly not me. Luckily, in July of 2011 Cooks Illustrated published the "perfect" recipe (sub required). Now, they use a "dual heat method" (i.e. start medium high and turn down to low to finish) which I will detail here, but I think the key is the proportions... you could do it their way, go quickly over medium-high heat, or go low and slow like Bittman and Ruth Reichl. Though maybe taking 40 minutes to cook a single serving of eggs is a little bit excessive... your call there.

Scrambled Eggs for One
adapted from Cooks Illustrated

  • 2 large eggs plus 1 large yolk
  • 1 tablespoon half-and-half
  • salt
  • pepper
  • 1/4 tablespoon unsalted butter
  1. Beat eggs+yolk, half and half, and a pinch of salt and pepper until it's a uniform yellow.
  2. Heat butter in a small non-stick skillet (10") over medium high heat until foaming subsides, but do not let it brown. Swirl to coat pan then add the eggs.
  3. Stir constantly with a rubber spatula, being sure to scrape the bottom of the pan, until curds begin to form (i.e. eggs look clumpy) anywhere from 30-60 seconds. Turn heat down to low and keep folding those curds until just slightly wet (another 30-60 seconds). Transfer to a plate and serve immediately.

I just like to put a dash of fancy soy sauce on mine, but a tablespoon of chopped herbs added when you turn down the heat would dress it up nicely... and Boiled Bacon works as the perfect accompaniment.

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