The egg is often a chef's dream because it offers a staggering range of versatility when it comes to preparation. Because eggs are high in protein and low in carbohydrates, they are a diet staple. But unlike peeling a banana, they do take a little time to prepare. Sometimes, scrambling eggs and refrigerating them as a cold egg dish to be eaten the next day is the most efficient way to prepare them.
Preparing the Eggs for the Pan
The key to good scrambled eggs is starting with a well-balanced mixture of egg and ingredients. In a large bowl, crack as many eggs as you plan to eat the following day. For every three eggs you use, add a tablespoon of cream. Add as much salt and pepper as you like; feel free to add in any other spices such a garlic powder, onion salt, cayenne pepper or celery salt. Beat the mixture with a whisk or fork until all the ingredients are well-combined.
Preparing the Pan
Grease the pan generously using a non-stick cooking spray, olive oil or butter. Allow the pan to become hot over high heat, then lower the heat a minute before you pour the eggs into the pan.
Scramble your eggs over low heat with a spatula or a wooden spoon. Be vigilant about keeping the eggs moving and scraping the bottom of the pan, but don't over-scramble the eggs. That will result in tiny beads of eggs. Try to find a careful balance between regularly distributing the eggs around the pan and over-scrambling them. When you're finished, toss the eggs into a clean bowl or an air-tight plastic container.
Cooking the Bacon
Bacon is a wonderful addition to cold scrambled eggs; the presence of the meat make the cold scrambled eggs seem more like a meal in its own right, rather than a cold leftover. Because bacon is so fatty, there's no need to grease the pan. Thus, over medium heat, cook the bacon, turning it over carefully to brown each side. With your wooden spoon or spatula, break up the bacon as it is cooking, until it is in small pieces. When it's fully cooked, add the bacon to the container of eggs, mixing them entirely. Refrigerate to eat later.
- Epicurean: Cold Scrambled Eggs
- "Just Desserts"; Jeni Wright; 1980
Lane Cummings is originally from New York City. She attended the High School of Performing Arts in dance before receiving her Bachelor of Arts in literature and her Master of Arts in Russian literature at the University of Chicago. She has lived in St. Petersburg, Russia, where she lectured and studied Russian. She began writing professionally in 2004 for the "St. Petersburg Times."