There are as many versions of scrambled eggs as there are families on this planet. Ok, maybe that’s a bit exaggerated, but there are many many ways to cook this popular dish. People have been cooking eggs for thousands of years, starting Before Christ, and there is evidence that the Romans were already eating scrambled eggs back in the days.
Scrambled eggs can have bigger curds, they can have very small pieces, they can have additions of chives, sausage, or tomatoes, there are endless possibilities.
My Polish grandmother had her very own way. She started by frying tomato slices and sometimes pieces of polish sausage. She would then crack in the eggs and start stirring the white, leaving the yolk intact though. Once the white had set she gave the yolks a quick stir so that they just set but were still a bit liquid. It’s still one of my favorite dishes and ways to eat the famous eggs.
In France, scrambled eggs are often made over a bain-marie. The eggs aren’t mixed before, but only while cooking. Since they don’t have direct heat to the stove, the eggs stay very delicate and fluffy. In Germany, I know plenty of families who add sparkling water to their eggs, which apparently, too, ensures a lighter and fluffier result. Egg bhurji is the Indian version of scrambled eggs, where sautéed onions, chilli, and other spices are added, too. In Mexico, Migas is a common dish where tortilla slices are stirred through an egg mixture.
I guess the versions of scrambled eggs are endless. I for my part make them according to mood, time, and ingredients available, but I’ll share my favorite method with you today. This one is more the American version, where the eggs end up in larger chunks, rather than many small bits. More like an omelet torn into pieces.
Ingredients (Makes 1 portion)
- 1 tbsp butter
- 3 eggs
- Around ½ handful of grated Parmesan
- A toasted slice of sourdough bread
Whisk the eggs in a bowl. Heat a pan on medium heat and let the butter melt in it. Add the whisked eggs and leave alone for a few seconds until the eggs begin to set. With a spatula start pushing the eggs from all sides towards the middle. Let set slightly again and push them back.
Don’t stir, don’t mix. You want to push your eggs from side to side so they remain fluffy and don’t end up in bits.
When your eggs are still a bit runny add the cheese on top and include it in the pushing process, so it gets incorporated into the eggs and starts melting.
Once the eggs are done to your liking season them with salt and pepper and serve with a buttered slice of toasted sourdough bread.
