Coach Cristina’s Perfect Scrambled Eggs
Shaken or stirred? Whipped or beaten? How exactly does one make perfect scrambled eggs? Much like the debate over how to perfect boiling an egg, there seems to be varying ideas on how to make perfect scrambled eggs.
Regardless of what type of diet or meal plan you are adhering to, eggs can be a healthy addition to your menu. And before anyone asks, yes, I recommend eating the whole egg.
Today I set out to determine for myself what it takes to make the best scrambled eggs. I made 6 versions:
- 2 eggs
- 2 eggs with 1 Tbsp of water
- 2 eggs with 1 Tbsp of whole milk
- 2 eggs with 1 Tbsp butter
- 2 eggs in bacon grease
- 2 egg whites
My personal results may surprise you, but I found the best way to make perfect scrambled eggs is to just cook the eggs solo. By doing so, you are leaving the star of the show to do what it came for. Rise and shine and be the incredible, edible egg it was laid to be.
Regardless of which method you find to be the best, there are a few guidelines I would like to mention, purely based on my own trial and error.
- Start with a clean, dry pan. Nonstick works best and will allow you to let the eggs cook without worrying about constantly stirring them for fear of the eggs sticking to the pan.
- Using a fork or whisk, vigorously stir for 30 seconds. This step is critical for fluffy eggs. Doing this adds air to your eggs, which creates volume.
- Do not add salt, pepper, or other seasonings until after the eggs have been cooked. Salt, for example, is a natural dehydrator, so by adding this ingredient, you are drawing moisture out of your eggs, which will result in dry, rubbery eggs. Makes sense, right?
- I am all for adding cheese to my scrambled eggs, among other things, but try not to add anything to your eggs until they are cooked (or mostly cooked). Adding ingredients that are either cold or hot will take away from the cooking temperature of the eggs.
- Take your eggs off the heat just before they are done. Just like when you cook other proteins, such as meat or fish, the residual heat will continue to cook the eggs even after they are no longer on the stovetop.
Hole in One
Bursting with healthy fats and low carb, it’s hard not to love avocados. I have been finding more ways to incorporate these little fruits into every meal. And yes, you read that correctly, from a botanical point of view, avocado is a fruit: namely, it’s a large berry that contains a single seed.
I present to you the simplest way to combine protein and healthy fat into a healthy breakfast.
Take one avocado and remove the pit. Crack an egg into each side. Bake in a 350-degree oven until the egg is cooked. BAM. Breakfast is served.
You can toss some cheese, onion, or bacon on top and really kick it up a notch, but I find this to be perfect just the way it is. A little bit of salt and pepper sprinkled on top is all the finishing touch this dish needs.
Coffeecake (in a Mug)
This is a dairy-free, healthy alternative to traditional coffeecake. You can use any type of flour you prefer, and you can also use any type of sugar or sweetener of your choice. The cake is fantastic even without the topping, but let’s face it—what is a coffeecake without a streusel topping?
- 2 ½ Tbsp almond flour
- ½ tsp baking powder
- 2 Tbsp coconut sugar
- Pinch cinnamon
- Pinch nutmeg
- ½ tsp vanilla extract
- 1 large egg white
- 1 Tbsp almond milk
- 1 Tbsp almond flour
- pinch cinnamon
- 1 Tbsp almond flour
- 1 Tbsp coconut sugar
- 1 Tbsp almond butter
- 1 tsp almond milk
- In a small bowl, combine the dry ingredients and mix well.
- In a separate small bowl, combine the wet ingredients.
- Add wet ingredients to dry and mix until combined.
- Put mug (or ramekin) into microwave for 60 to 90 seconds.
- While the cake is cooking, combine streusel ingredients together until crumbly.
- When cake is done, sprinkle topping onto warm cake and enjoy!