When I was first married the only thing I could cook up, that was actually edible, was scrambled eggs with toast. After a few months of fast food dinners interspersed with my homemade dinners of scrambled eggs my husband finally asked me if there was anything else I knew how to cook. LOL. He promptly volunteered for clean up duty which left me the task of learning how to cook. I must confess it was pretty rough in the beginning as I was learning, but with each disastrous meal, I learned a little more and more, and my cooking got better and better over the years. I never would have imagined that my cooking skills could improve to the point that I would actually become a food blogger and people would be asking me for cooking advice, but miracles do happen!
Everyone has their own technique for making scrambled eggs. I bet there are as many ways to make them as there are cooks in the kitchen. Some swear by adding milk, others use a splash of water, and others are purists using just eggs with no other ingredients except salt added. Some like wetter eggs, while others prefer them drier. But there are a few things we can all agree on. First, they need to be easy to make. If we are being honest, when we are making scrambled eggs for dinner it’s probably because we are not feeling up to the task of cooking up a full meal and need something hot, nutritious, and tasty to feed the family. So quick and easy is key.
Secondly, they should require no weird ingredients that we don’t normally already have in our pantry and fridge. When you’re making scrambled eggs for dinner or a whipping up a quick breakfast on a busy weekday morning, you don’t have time to make a run to the market to pick up any ingredients. I’ve seen silky smooth scrambled eggs that call for the addition of Crème Fraîche. I’ve eaten them and yes they are amazingly creamy and delicious, but seriously, how many of us regularly have Crème Fraîche just hanging out in the fridge? Heck I’m a food blogger, I cook a lot, and I don’t have it in my fridge.
Third, and most importantly, they have to be delicious! If they aren’t any good, aint’ nobody gonna be happy! The kids will complain, hubs will grumble and go rooting around in the panty for a snack later in the evening, and you’ll have wasted what little time and energy you had at the end of a long busy day.
So what makes these scrambled eggs gourmet you ask? It’s the addition of buttery toasted Panko breadcrumbs. Yes you read that right, toasted Panko breadcrumbs. I thought it was a weird addition to scrambled eggs too when I first saw it, but I decided to give it a try. I had the breadcrumbs in my pantry and if it turned out truly awful, what did I have to lose? A handful of breadcrumbs and a few eggs? To my surprise, I was blown away by how tasty this odd addition was to basic scrambled eggs! Who woulda thunk?
Beat eggs and water together with a fork in a bowl until frothy. Set aside.
TIP: Using ice water results in the fluffiest eggs.
Melt butter in a skillet over medium heat.
Once butter is melted add Panko breadcrumbs to the skillet.
Using a spatula, toss breadcrumbs in the butter and cook until toasted and light golden brown, about 2-3 minutes.
Reduce heat to low and add beaten eggs, and grated Parmesan cheese (if using) to the skillet.
TIP: Cooking eggs low and slow over low heat will produce the creamiest, fluffy eggs.
Scramble eggs, combining them with the toasted breadcrumbs in the skillet, moving the eggs around the pan until they are cooked to your desired done-ness.
Remove scrambled eggs from the pan and season generously with salt and pepper.
Season with salt and pepper and serve hot with a side of buttered toast.
Oh my goodness, the addition of toasted Panko breadcrumbs gives basic creamy, fluffy scrambled eggs a surprisingly lovely, unexpected texture. Their buttery crunch gives these eggs such a lovely flavor. Now that I’ve tried making eggs this way I will never go back to making them without the addition of toasted Panko breadcrumbs. Be sure to give this recipe a try. I think you are going to be pleasantly surprised at how tasty these eggs are!
A HUGE shout out to Courtney Kassel who shared this recipe on the Allrecipes.com website. I may never make scrambled eggs any other way ever again!
Cooking 101: Gourmet Scrambled Eggs
Equipment
- skillet
Ingredients
- 1½ tbsp butter
- 1½ tbsp Panko breadcrumbs
- 1 tsp grated Parmesan cheese, optional
- 4 large eggs, beaten
- 1 tbsp water
- salt & pepper, to taste
Instructions
- Beat eggs and water together with a fork in a bowl until frothy. Set aside.
- Melt butter in a skillet over medium heat.
- Once butter is melted add Panko breadcrumbs to the skillet.
- Using a spatula, toss breadcrumbs in the butter and cook until toasted and light golden brown, about 2-3 minutes.
- Add beaten eggs, and grated Parmesan cheese (if using) to the skillet.
- Scramble eggs, combining them with the toasted breadcrumbs in the skillet, moving the eggs around the pan until they are cooked to your desired done-ness.
- Remove scrambled eggs from the pan and season generously with salt and pepper.
- Serve hot with a side of buttered toast.
Did You Make This?
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1 Corinthians 10:31
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