Tuesday, June 14, 2011

Fast Post: Quick Scrambled Eggs [Zack]

Here is my process on how to quickly make a pan of scrambled eggs with minimal cleanup.  No, this may not be the way Mr. Thomas Keller would recommend, but as long as you aren't doing this for your next Iron Chef competition, I think you will be okay.


Start by chopping all of the vegetables you would like to use.  I like using a large amount of vegetables in my scrambled eggs because it is a good trick to get a jump on my daily required intake.  Add the vegetables in order of how long they will take to cook.  Onions take the longest, so add them first and let them saute on medium heat for 5 minutes.  Add the mushrooms and sundried tomatoes and let them cook another 5 minutes.  Then add the green onions and garlic and lightly salt all of them to taste.

Once all of your veggies are ready to go turn down the heat to low.  Make a crater in the center and crack a few eggs in the center.  Start stirring slowly and cook until the eggs are done (about 3-5 minutes). 

Serve and enjoy!


1 medium onion, diced or sliced
1/4 cup diced sundried tomatoes
8-10 baby bella mushrooms (or other), sliced
1-2 cloves garlic
2 green onions
3 eggs

Creativity Options:
My Mom's Rosemary Potatoes. pepperoni, and American cheese
Steak and blue cheese omelet
Smoked salmon and cream cheese
Steak and pesto
Asparagus, spinach, parmesan regg

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