For the longest time, I never really enjoyed eggs. It’s not that I didn’t like them. But I just wasn’t a huge fan. Maybe it’s because I was eating store-bought all these years. But, also, the only way I ever really had eggs was scrambled (and they were always really, really dry – sorry mom!).
As time went on, I started to experiment with cooking scrambled eggs. And I landed on a super simple and delicious way to cook them. Try them out and let me know what you think!
- 2 eggs per person
- splash of tap water (per serving)
- pinch of dry mustard (per serving)
- Cooking spray/olive oil/butter/ghee
- salt & pepper to taste
- optional: finely shredded cheddar
- optional: ketchup (yes, I know this is a huge debate but we are the ketchup on our eggs family!)
Crack eggs into a bowl and add a splash of cold tap water to the bowl directly from the faucet. For us, this is just a second or two. You don’t want to add too much or you’ll have a lot of leftover liquid once you cook your eggs.
Heat a non-stick pan with cooking fat of choice on medium-high heat. I use Ghee. About a tsp per serving. You don’t want the pan to get too hot, but you want the egg mixture to slowly cook once you add it to the pan. I suggest letting the pan heat for about 5 minutes, a little less if using gas heat.
While the pan is heating, whisk eggs and water together. Add a pinch of mustard and whisk together fully.
Pour egg and water mixture into pan and using a baking spatula constantly stir. The key here is constant stirring. You don’t want any parts of the egg to cook too long in a single spot on the pan. Stir and break up the eggs as they harden.
Once the eggs are cooked to your preferred consistency, add the desired amount of cheese if you choose. Turn off heat, stir together, and then plate. Top with salt and pepper to taste (and ketchup if you’re like us!).
Note: The longer you cook the eggs the more the water will begin to cook off and you may have some leftover water in the pan. If you prefer really well-done scrambled eggs, use less water.