Last year, Jason and I celebrated our first anniversary in Atlanta. One of my favorite memories from that trip was eating breakfast at a little diner near Emory, Rise and Dine. The atmosphere is bright and clean, with vintage mirrors, jars, and knick-knacks lining the walls. The booth tables are covered in cute, retro tablecloths. And the food! Not only is it amazing, but it's organic and local and all that jazz. I loved it so much I asked Jason if we could eat there again before we left.
My favorite dish was the simple scrambled eggs I ordered our second time there. They were perfect. Light, fluffy, and completely cooked. I hate it when scrambled eggs are runny, but if you overcook them they end up chewy and gross. These folks had found that ever elusive middle ground. After the first bite, I cornered the hipster waitress, begging for the recipe, promising I was an out-of-towner, and I wouldn't tell a soul. She just refilled my coffee and said she had no idea. So, after we got back in town I started researching methods. I was on the quest for perfect eggs.
Then, one day while I was whipping eggs whites for some recipe or another, the thought occurred to me, what if I beat the eggs with a hand mixer just for a few minutes before I scrambled them? (If this method is actually relatively well-known and practiced in the foodie world, bear with me because it was absolutely the epiphany I'd been searching for.) I tried it that weekend and these eggs were born. It was amazing how much of a difference a little hand mixing made. The texture is perfect... fluffy and warm. The eggs aren't tough or overdone and you can flavor them any way your little heart desires. I like to add basil, mozzarella, and tomatoes. Jason like bacon and sharp cheddar. Serve with toast, coffee, and a cute retro tablecloth.
The Best Scrambled Eggs Ever
Click here for a printable recipe!
3 large eggs
1/4 cup 2% milk
1/4 cup shredded mozzarella
1/2 Roma tomato, diced
3 leaves fresh basil, cut into strips
Prep Time: 8 minutes
Cook Time: 5 minutes
Yields: 2 servings
1. Crack eggs into a medium bowl. Add milk and beat with a hand mixer for about 3 minutes or until mixture is smooth, pale yellow, and slightly foamy on top. (I actually use the blender rod on my hand mixer, but the standards beaters will do the job.)
2. Fold in remaining ingredients. (You can use the ones listed above or the fixings of your choice.) Heat and grease a large, flat griddle over a medium-high heat. If you flick water on the griddle and it fizzes, the griddle is hot enough.
3. Pour eggs onto griddle and don't stir until the bottom starts to turn opaque. Stir, exposing the top layer of the eggs to heat. Repeat this process until the mixture is cooked thoroughly. You want all the runny gone, but you don't want the eggs to start browning.
4. Salt and pepper. Serve with very strong coffee and toast.