I know, I know. Every blogger in the strength and conditioning realm claims to make the best scrambled eggs. There are already a zillion blog posts about scrambled eggs, but, to be honest, finals week is bearing down on me and I am a little short on time right now. Despite the cliche nature of this post, you will:
- Learn how to make some stellar scrambled eggs, and
- Get a couple of my thoughts on nutrition.
|Bacon and sausage optional, but recommended (especially for younger lifters)|
10 Steps for Delicious Scrambled Eggs
1. Put your pan on the stove and turn the burner on to medium-low heat. The burners on my stove go from 1 to 10, and I am always in the 3.75 to 4 range. Do not cook on heat higher than medium-low, as your eggs will cook too quickly and you will have to stir too much to prevent them from browning.
2. Next, crack your eggs into a separate bowl. Try not to make the rookie mistakes of using a bowl that is too small or allowing small pieces of shell to get mixed in with your eggs (duh).
3. Whip the eggs up until they are a light yellow color. Do not only stir a couple of times to break the yolks; whip those eggs up for a solid 30+ seconds so they are a light yellow color.
4. After getting the eggs all whipped up, add a little bit of cold water to your eggs. I once read that adding water makes for fluffier eggs that are not excessively moist. Adding milk, on the other hand, makes for fluffy and moister eggs. I prefer my eggs to be less moist, so I always go with the water. I don't add much, just a quick spritz from the sink. After adding the water, I make sure to give the eggs a couple more quick spins in order for the eggs and the water to mix.
5. By now your pan should be ready to go, so it is time to add butter to the pan. I usually cut a fairly thin slice of butter, as it doesn't seem to take much to work its magic. If, when you put the butter in the pan, your butter melts quickly and browns, your pan is too hot. Cooking eggs with a pan that is too hot is a sure-fire way to make terrible scrambled eggs. Should your pan be too hot, dump the burned butter, turn down the heat slightly, and give the pan a couple minutes to cool off before you try again. Trying to rush the process is not worth it. Trust me, do it right.
6. Okay, your butter didn't burn and you are now ready to add the eggs. Pour the eggs into the pan. Nice work.
7. Here is one of the most important points: do not stir the eggs too much! Do not constantly stir the eggs; instead, let them sit and only scrape the cooked egg from the edges of the pan to the center of the pan. Do this every 30 seconds or so when you first add the eggs, and then more frequently as the eggs progressively become more cooked. As the eggs begin to solidify, keep scraping to the middle and then tilt the pan so that the uncooked liquid egg runs to the perimeter of the pan.
8. You scraped the cooked egg on the edges to the middle and now you are left with a mass of cooked egg in the center of your pan. Because I like my eggs to be a little drier, I flip my mass of eggs over to cook the top of it. But, if you are a fan of moist eggs, you can probably skip that part.
9. This last part is optional, but recommended. Top your eggs with some shredded sharp cheddar cheese, a dash or two of salt, and a couple shakes of pepper. You can really add anything else you like, but those three things are easy and make your excellently cooked eggs even more delicious.
|Like this crocodile, you will be salivating|
|Senior year of high school. I probably would have broken this tackle if I just ate the freaking cookie|
That's it for this week. If you have any thoughts on cooking or eating for lifting, don't hesitate to share them below. Also, if you have any questions about this, or any previous article, feel free to comment or contact me on Facebook or at firstname.lastname@example.org. Thanks for reading!