Every person should have, at the very least, 5 different ways to make scrambled eggs. They are by far the best meal when taking into account taste, cook time, and required skill. So today I’m gonna show you a better way to season and prepare your scrambled eggs so that you can better enjoy your breakfast.
I’ve been called the King of Eggs before… Although that might have been in a different context. But I definitely am the King of Scrambled Eggs, at the very least. Let me tell you I spent so much time making scrambled eggs in the same old boring way that, when my brain broke, I started experimenting with pretty much everything.
Here’s a recipe following one of my better experiments:
Better Scrambled Eggs
- 4 eggs
- Olive oil
- 100 grams mushrooms, preferably portobello
- 2 garlic cloves
- 1 tomato
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- Salt and pepper to taste
- ½ teaspoon dried thyme
- Mozzarella cheese, about 200 grams
- Tomato purée, 2 tablespoons
How to make:
- Chop mushrooms, garlic, and tomato.
- Sautée mushrooms and garlic with olive oil for about 3 minutes. Add salt to accelerate water loss.
- Add tomato, drizzle with olive oil, and keep stirring for five minutes.
- Transfer to a small bowl and set aside.
- In another bowl, mix together the eggs with the rest of the seasoning.
- Start cooking cheese in the same saucepan you’ll use for the eggs.
- Pour the contents of the bowl into saucepan and stir constantly. For better results, keep heat on medium-high.
- Once the eggs are almost done (depends whether you want them runny or well cooked), add the tomato purée and stir for an additional two to four minutes.
Now you have an incredibly delicious, unanimously better way to make scrambled eggs. You can now put on airs around the next person you cook eggs for in the morning.
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