He Cooks! – Scrambled Egg Edition

We haven’t had an installment of “He Cooks” for quite a while.

I keep waiting for the Fab Hub to whip up his Oregano Teriyaki Chicken, but he never steps up to the plate to offer. Hmm. Guess we’ll just have to wait on that one.

In the meantime, it is worth mentioning that the Fab Hub makes the best scrambled eggs you will ever eat. Ever.

I am certain that his method is not a secret recipe. Scrambled eggs are like the first thing you learn to cook, right? Easy. But his are amazing. Anyone who has eaten them can attest to their perfection. My Mom will happily eat breakfast here…as long as there are Fab Hub eggs.

It’s true – the Fab Hub makes absolutely perfect scrambled eggs. I won’t say they’re restaurant-quality. They’re better. (What is it with restaurants and flat, dry eggs, anyway?)  The eggs he just made for me were so lovely, I decided it was time to share his skill with the world (or the ten-ish people who read my blog).

But I ate them.

And so, naturally, I asked him if he would like to make me another round of perfect eggs.

I suggested a clean plate, since my intent is to photograph these babies for you. He went to the kitchen mumbling something about washing the bowl and the skillet. We have others; but I suspect part of the perfection is a certain bowl and a certain pan. He has favorite kitchen equipment. Awesome.

Here’s what to do:

• Put eggs in a bowl.
• Add milk to the eggs. How much? The milk should be about one-third what is now in the bowl. Eyeball it. He said he has never actually measured – he just adds milk until it looks right.
• Whisk the eggs and milk gently until they combine and are a nice blended yellow. He said he doesn’t whisk overly-aggressively here – you don’t want to beat these babies up too badly here.
• Heat a skillet to high. Non-stick.
• Melt a pat of butter – just enough to coat your skillet.
• When butter is melted, pour the egg mixture into the skillet. Wait until you start to see bubbles. When you do, gently whisk eggs in the pan to mix and make sure they don’t get flat or folded.
• When they are a nice, fluffy yellow, get ’em out onto the plate and serve.
• Cheese is optional. Salt and pepper to personal taste. Hub does not put salt or pepper into his eggs during the process, only at the end.

When you are finished, you should end up with something that looks like this:

Beautifully yellow, fluffy, scrambled eggs. There may be one slight flaw with this plate, though. That cheese you see that is just about to melt is Colby Jack cheese. In my opinion, the absolute best cheese for Fab Hub’s Cheesy Eggs is thinly-sliced American cheese from our local farmers’ market deli. But really, that’s just a personal preference.

Once you have the perfect eggs in hand, you can add whatever you like – salt and pepper, your favorite cheese, avocado and salsa. Or ketchup.

Every now and then, I like to eat my eggs the way my father did, with lots of Heinz ketchup on them. It’s not for everyone – love or hate here. Don’t judge. It’s a Pennsylvania Dutch thing, I think. My father’s side of the family loves ketchup. (Zilla and I like it on mac and cheese, too.)

So there you have it, friends, the Fab Hub’s Perfect Fluffy Scrambled Eggs. Do with them what you will.

How do you like to eat your scrambled eggs?