Even if you aren't a lover of that self-packaged, oval palm full of love, you have to admit, scrambled eggs are important, relatively anyway. AND they are a quick, easy ticket to a plate of hot food that will sustain you.
More than once I have taken a shortcut on the scrambled egg scene, which I just want to point out is necessary sometimes but having the plate of perfect, fluffy scrambled eggs is something you and your palate deserve. So here goes...
Is butter better to make better scrambled eggs?
Do the French “do it better” dousing everything in their delicious handmade butter sourced from happy cows on non-GMO grass fed pastures? In my head that’s how it’s all going down in that corner of the world.
I have virtually nothing resource wise to back this thought up, but I have been to France and they are onto something we are not, so let’s just go with it.I won’t argue that butter is a great accoutrement to most fare, but when it comes to scrambling your eggs, I say hold the butter for your toast.
Gasp! Don’t get me wrong we shall not pass on the nutritional value of cooking eggs in some fat. A virtual high five to the face to of me if I would even speak of such an atrocity.
What then do we reach for whilst scrambling up a pan of fluffy yellow love for the fam bam or as a statement of love to yourself? The answer might surprise you. Stick with me!
The secret ingredient to perfect scrambled eggs!
The magical ingredient to get you there is olive oil.
Why? Because olive oil contains surfactants, or surface area agents, that make it easier to unfold those proteins.
Think of it as having the waiter or waitress unfold that napkin for you. If you are like me that sounds uncomfortable but for the purpose of my visual here, just let it happen. Rather than the cumbersome task of lifting your hands to unfold that napkin, someone will do it for you. ‘Merica.
This is how your proteins unfold and give your eggs that coveted volume. Boom!
Scrambled eggs cook fast!
Timing is everything right? Who hasn’t cooked a meal where the side dishes are done before the meat or worse yet the meat is done and your RV oven doesn’t work like a “normal” oven and the potatoes are still laughing at you because they are only halfway roasted. Maybe that last part has only happened to me. Hey, cooking in an RV has come with a learning curve.
If you’re whipping up some bacon or sausage as a spectacular side gig to your eggs, then you’ll want it to be cooked or almost cooked by the time you start your eggs. Actually, this applies to anything you like to eat on the side…toast, avocado or more bacon.
You'll only need a few ingredients to make scrambled eggs. I find the avocado oil is the most cost effective to buy at Costco, but I buy my Kasandrino's direct from the company. They import directly from a family farm in Greece and it tastes top notch.
- Eggs, pastured raised or local if possible
- Olive Oil
- Avocado oil
- Salt & Pepper (omit pepper for AIP)
See recipe card for quantities.
Once you gather all your ingredients, the process goes lickity split!
Heat avocado oil in small skillet over medium/low heat until hot. You should be able to hold your hand just over the top of the skillet and feel the heat.
While your pan heats up, whisk your eggs in a bowl with salt, pepper, and the splash of olive oil or if you're like me, I prefer to season them on the back end (before you plate them).
Hint: Your skillet should take about 3-4 minutes to heat up depending on how heavy your pan is. Cast iron and heavier metals will take longer than a lightweight teflon or ceramic coated pan.
Once your oil is heated, pour your eggs into the middle of the pan. Continuously stir them pushing them to the middle of the pan. As they set around the edges, fold the cooked eggs onto themselves until they are just set. About 60-90 seconds. They should be soft and kinda wet looking but not translucent or runny.Print
Quick and easy scrambled eggs are elevated with this simple hack. A great way to get some protein in your diet to build muscle and maintain a healthy metabolism.
- 1 TBSP avocado oil
- a splash of olive oil
- 4 eggs
- pinch sea salt & pepper (Omit pepper for AIP elimination phase)
- Heat avocado oil in small skillet over medium heat until hot and just starting to smoke. Approx 3 minutes. While your pan heats up, whisk your eggs in a bowl with salt, pepper, and the splash of olive oil or if you're like me, I prefer to season them on the back end (before you plate them).
- Once your oil is heated, pour your eggs into the middle of the pan. Continuously stir them pushing them to the middle of the pan. As they set around the edges, fold the cooked eggs onto themselves until they are just set. About 60-90 seconds. They should be soft and kinda wet looking but not translucent or runny.
- Transfer to your plate and garnish as desired.
Eggs go from done to over done rather quickly. When the eggs start to set in the pan, turn your heat off. The residual heat from the pan will continue to cook them without drying them out.
If you cook on an electric stovetop, the burner will retain heat longer than if you cook on a gas stove, so you'll want to remove the pan from the hot burner, especially if you are using a heavier pan like cast iron or stainless steel.
Gas stoves heat your pan up quicker but they also lose as soon as you turn off the burner. Turning the burner off early may not be necessary if you are using lighter cookware.
Keywords: Eggs, Scrambled Eggs, Easy, Quick
I don't recommend using canola, rice bran, vegetable or any other seed oil. These oils are highly processed and create oxidative stress and chronic inflammation in the body. Restaurants use them so I understand you can't avoid them ALL the time but you can control what you consume at home.
- Fats - I've also used other types of fat to fluff up eggs like heavy whipping cream (if you tolerate dairy) or coconut cream.
- Color - a great way to start your day off right is by adding color in whenever you can. Saute some veggies before you cook the eggs to add some green, red or purple to your scrambled eggs!
- Cooking for a crowd - If you are cooking for a crowd or a big family, adding leftover taco meat or chopped up steak, onions, peppers, mushrooms or broccoli can really add volume to a bowl full of scrambled eggs.
You can top your eggs with a little or a lot. Sometimes I like mine with crispy hash browns, potatoes, or crunchy toast. I don't feel satisfied if I don't have a contrast of texture.
- Spicy - If you like a little kick, add some hot sauce or cayenne pepper to your eggs (not AIP compliant)
- Condiments - I've topped eggs with ketchup, salsa, cheese (these are not AIP compliant), bacon bits, pesto or avocado.
- Dress it up! - Put a fresh sprig of cilantro or parsley on top to give it a restaurant style feel.
Equipment can have a big impact on how a recipe turns out.
For instance, cast iron takes longer to heat up and it also retains heat for longer, which could make the recipe cook faster and it will also continue to cook after it's removed from the heat. Once you get a feel for cast iron and how it works with your heat source, it is by far my favorite pan to use.
If your pan is more lightweight like teflon or stainless steel or teflon, it will heat up faster and cook faster.
Eggs cool off fast! The minute they leave the pan they start to deteriorate in quality. Have sides ready, set the table and pour your beverages before you start cooking yours eggs.
Food safety & nutrition
- Coconut oil can be used in place of avocado oil but it will impart a slight coconut flavor into your eggs.
- You can also replace the avocado oil with lard, tallow or palm shortening. I don't recommend using any seed or heavily processed oils such as vegetable, canola, rapeseed or corn. They are unstable and high inflammatory.
- Thorough wash and dry hands before you begin any cooking.
- Don't leave food sitting out at room temperature for extended periods of time.