My husband makes the best scrambled eggs. Everyone agrees. For years I’ve been trying to figure out why his were so much better than mine and I’ve finally found the answer – patience! Low heat and no stirring make perfect eggs every time!
I tried out my theory today while making sausage breakfast burritos for my mom’s freezer and they turned out as amazing as his. But don’t tell him, I still want my favorite breakfast in bed delivered by my favorite chef!
Perfect Scramble Eggs
- 18 Eggs (I use Egglands Best or Organic)
- 3/8 Cup Milk (I use 1% Organic)
- 1 Tsp Salt (to your taste)
- 1/2 Tsp Pepper
- 2 Tbls Parsley (I used dried)
- 2 Tbls Butter
Mix eggs, milk, salt, and pepper in blender or mixing bowl. Mix until well incorporated, but not so long that they become foamy. Should they foam, let them sit for a few minutes and stir by hand before cooking.
Add parsley, mix in by hand.
In pan, heated to medium heat, add butter. When the butter is melted, add the eggs. Do not stir! Leave the eggs for 2-3 minutes until the start to form. Use spatula to stir. Should browning start, turn heat down and lift pan from stove. Stir once or twice more, breaking up large chunks of eggs. Eggs should be set and not browned.
Use 1/3 cup eggs, 1/4 cup cheese, and 1/4 cup cooked meat for each 10″ wheat burrito. Using measuring cups helps keep the portions in control. Expect approximately 1 egg per burrito. 18 eggs made 18 burritos. Cook in a toaster oven or microwave. Store for no longer than 2 months.
This is how my mom likes them. Obviously, there are lots of other additions you could use to spice these up.