Everyday Scrambled Eggs

Chelsea always said that I made great scrambled eggs.  Truth is, some people don't know how to scramble eggs though they would like to.  It would seem such an easy task that I think they might be embarrassed to ask someone to show them.  Remember it is always harder to ask for help than it is to provide it.  I used to just grin at her condescendingly as if scrambling eggs was such a big culinary test of talent and proficiency.  I learned later that cooking eggs properly is just that.   A lot of chefs will test newly hired cooks by having them cook eggs.  Tyler Florence once did a show on Food Network cooking omelets and he said the exact same thing.  While at N'tini's I had intern prospects boil eggs as part of their interview.  Sometimes we overlook the everyday tasks as being so simple that they need no thought or care in performing.  This is exactly how bad dishes can slip out of a good kitchen.  It is often the truest test of artistry to perfect and produce the most simplest of feats.  Always cook every dish like it is your last.  You are only as good as your last dish.  Needless to say, I do not take compliments for granted any longer. Nor do I take my being able to cook for granted knowing how many people are out there who would love to be able to.  Now I would just like to share what I've learned and hope it helps someone else along the way.

EVERYDAY SCRAMBLED EGGS

PREPARATION

2 EA LARGE EGGS

1 TSP MARGARINE

PINCH SALT

PINCH BLACK PEPPER

COOKING INSTRUCTIONS

• CRACK EGGS INTO SMALL MIXING BOWL
• BEAT THE EGGS WITH A FORK OR SMALL WHISK FOR AT LEAST 60 SECONDS. THIS WILL MAKE THE EGGS FLUFFY WITHOUT HAVING TO ADD MILK OR CREAM. THE LONGER YOU BEAT THEM, THE FLUFFIER THEY WILL BE.
• SEASON WITH SALT AND PEPPER
• SPRAY SMALL NON STICK FRYING PAN WITH NO STICK COOKING SPRAY
• ADD MARGARINE AND HEAT ON MEDIUM HIGH HEAT UNTIL MARGARINE MELTS AND STARTS TO BUBBLE
• POUR EGGS INTO THE MIDDLE OF THE PAN
• WITH A HIGH TEMPERATURE RUBBER SPATULA PUSH THE EGGS FROM THE OUTSIDES OF THE PAN INTO THE MIDDLE
• REPEAT AS YOU GENTLY CHOP AND TURN THE EGGS OVER BREAKING THEM UP AND COOKING THEM EVENLY
• WHILE THE EGGS ARE STILL WET (NOT RUNNY) REMOVE THE PAN FROM HEAT ALLOWING THE RESIDUAL HEAT TO FINISH COOKING THE EGGS.
• REMOVE EGGS FROM PAN WHILE THEY STILL HAVE A MOIST APPEARANCE TO PREVENT DRYING OUT.

PREP TIME - 10 MINUTES

SERVES - 1