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Our Excellent Eggs

So, you wanna know how to make the best breakfast eggs, excellent eggs if you will? Well, you’ve certainly come to the right place. We make 💀killer eggies💀 every weekend and after so many years of practice, it’s down to a science! We’re gonna run through things step by step in just a minute, but first, let’s talk a little on how we even started down this egg-filled road.

You see, we used to eat our eggs like everyone else out there. You crack ‘em in a bowl, mix it up, and pour it out in a hot pan. Then one day, and I don’t know what brought it on, but Mandy handed me a bowl of scrambled eggs with cheese in them. I was bewildered, bamboozled even, bombastically blown away. This woman, the love of my life, put cheese in an egg that wasn’t meant to be an omelet, how dare! But that’s just it, she dare😝.

After handing them back I watched as she cooked her scrambled eggs, the cheese melting into the egg and eventually being married as one. She gave me a bite… it… was… ✨heavenly✨. Angels sang as a choir of taste buds cried out in joy over what we had just discovered. But how could we improve upon this? My subconscious desire to improve upon this discovery took over. Cheese was flung, eggs were whipped, and most of all bellies filled. In the end we have what you see before you today: The Egg-celent Eggie Extraordinaire. We implore you to read on, and know that you’ll come out of it at the least more knowledgeable about eggs. So please, enjoy.

Egg-cellent Morning Eggies

Chris

Look no further for a breakfast that comes out perfect every time than our egg-cellent eggies! With seared scallions, some chopped peppers, and just the right amount of sprinkle cheese, you'll wish you could have these everyday.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American, Italian

Servings 2 people

Ingredients

  

• 4 Large eggs
• 1 Tbsp Milk can use almond/oat
• ¼ cup Mexican cheese blend or cheese of your choice
• 1 Tbsp Neutral oil more as needed
• 1/2 Scallion onion chopped
• 1 Serrano pepper chopped
• Salt & Pepper to taste

Instructions

 

• Crack your eggs on a flat surface, and empty into a well rounded bowl. Preferably one large than what you’re putting in it.
• This step is important: whip your eggs with a fork in a circular motion. This incorporates air into the eggs, lightening them in color and in texture. If you have the eggs to spare, whip two bowls one back and forth, the other in circles pulling up and over. You’ll notice that circular whipping yields a better & faster mix.
• Add the milk and whip once more.
• Toss in your cheese of choice, whip again, same circular motion, then set aside.
• Bring your pan to just above medium low heat. If your stove has numbers, between 3 & 4 (but closer to 4) that's the sweet spot.
• While your pan is heating up clean and slice your scallion and serrano pepper. Remove the white membrane inside of the pepper to reduce heat (unless you like it spicy).
  
• Your pan should be hot enough now, but to be sure run your fingers under some water and flick it at the pan. If you sizzle it’s time to grizzle. Add the oil to the pan and then your peppers.
• With a rubber spatula move the peppers around regularly, this keeps them from burning while the flavor juices are brought out. After about 2-3 minutes add in the chopped scallions and cook for another 2-3 minutes.
• Whip your eggs one last time and add to the pan. Use the rubber spatula to get any uncooperative pieces of cheese but be quick. It’s crunch time and the eggies don’t wait for no one.
• Sprinkle some salt and pepper in now. It’s good to get seasoning in during the cooking process, but don’t go overboard.
• With salt and pepper added, keep the eggs in motion until they’re cooked to a doneness that suits you.
• Serve with a side of toast and choiceof condiments.

Notes

Notes: This recipe can be done with a variety of easy substitutions. Don’t like scallions, swap them out for ANY onion that tickles your fancy. Mexican blend not the cheese for you, try another cheese that you like more, or omit it entirely. What about those peppers, a little spicy huh? Well don’t you worry, these eggs are just as enjoyable without them.

Whatever you choose to do, make sure your eggies are your eggies.

Keyword Eggs, Peppers, Scrambled

Takeaways:

Mandy and I make this recipe every weekend, swapping out ingredients just to see how things come out. Don’t get me wrong, we’ve had our fair share of stinkers, but this recipe is our ol’ reliable. If there are going to be any hiccups making this, it’s going to be dialing in that heat and making sure the eggs are whipped properly and seasoned accordingly. But keep at it, play around with the salt and pepper, find that happy medium heat level and really whip those eggs it’s going to be worth it.

When you do get things dialed in, be sure to send us some pictures. We would love to see the changes you make and you know that we’re gonna try them! We look forward to hearing from you.

Until then, enjoy this picture of a self-aware pepper we found while going through the pictures for this post: