Midnight Eggs

I have always liked breakfast foods at night.  Maybe it came from years working as a bartender, when the crew would often go out to breakfast after work.  At any rate, I often want eggs and such late in the evening.

Scrambled eggs is the first recipe anyone should learn to cook.  It is fast, easy, and if you do it right, it teaches you the finesse of maximizing the quality of the food you are cooking.

So, tonight, I decided to make simple scrambled eggs and toast. And although I make scrambled eggs often, I don't often write about the technique of cooking eggs. I skimmed a few recipes to make sure I was still doing it right and here is what I came up with.

Scrambled eggs

You will need the following:

2 eggs for every adult and 1 for every child you are feeding
1 T milk (nonfat, low fat, 2%, or whole) or half-and-half or cream, as you prefer, for each egg
1 T butter
Optional:  for a boost on the texture and fluffiness, add 1/8 tsp cream of tartar for each egg


Heat a cast iron skillet or other frying pan over a medium heat.

Whisk eggs, milk and cream of tartar vigorously in a copper (ideal) or stainless steel bowl for approximately 2 minutes.

Add butter to the pan.

When the butter is just finished melting, add the eggs all at once.  Let the eggs begin to set (about 45 second to a minute), then using a spatula or wooden spoon, push the eggs toward the center, mounding up the cooked portion.  Continue until the eggs are cooked, approximately 3-5 minutes, depending on how well done you like your scrambled eggs, and how many eggs you started with.  Serve hot.

Mmmm. Late night or early morning comfort food.