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A Denver omelet has ham, onions, and green bell pepper but this scrambled version omitted the bell pepper and replaced it with mushrooms. That's ok, we'll let that slide, because it was good. It's a pretty basic recipe using a standard egg to liquid ratio for a good scrambled consistency. The amount of ham seemed kinda high though so I scaled it back just a bit. I love ham, but if you get too much non-egg ingredients the eggs won't really stay together as nicely and the scramble gets tough to put on a fork.
I think this one was our favorite. Brent said the eggs tasted buttery (that means he likes it). It had garlic, ginger, scallions, jalapeno and cilantro. The spicy ingredients weren't overwhelming at all. There was no additional liquid added to the eggs so they had a more dense texture (which I liked).
Ok, I admit, I didn't share this one. I kept it all for myself (sorry Brent!). Everything tasted fantastic. Two complaints though. First is the appearance of the eggs after cooking them in the same skillet as the steak. The flavor is good but the eggs get sort of a greasy brown look to them. It's different than cooking with bacon grease, as you'll see in the next recipe. Second is that the amount of egg per serving is kinda skimpy. One scrambled egg per steak is what the recipe calls for. Now, one fried egg per steak would work but when you scramble them they aren't as "hearty" seeming as a non-scrambled egg. I doubled the eggs, you know, just to make sure I had a representative sample to test. Yeah, that's it.
Bacon.
You can keep reading if you'd like but I'll totally understand if you stopped at bacon. I mean, bacon is the whole reason I picked this recipe to test. I used the same type of cast iron skillet that I cooked Recipe #3 in. Bacon grease doesn't muddy the eggs like the steak juices did. These eggs looked and tasted great. The eggs are simply seasoned but very creamy with the addition of sour cream. And did I mention the bacon? In case you missed it, this recipe comes with bacon.
Scrambling For Breakfast
by Guest Writer, Valerie Whitmore You might remember from an earlier post in Feed Daily that I'm not much of a breakfast person. Actually, let me clarify. I'm not much of a breakfast food person. I usually start my day with whatever food is leftover from the recipes we tested the day before.
There is one exception to this: scrambled eggs.
Probably the biggest reason I don't eat things that are more breakfast-y is because I don't really feel like cooking much in the morning. I certainly don't dislike things like pancakes or French toast, but they are honestly more effort than I care to deal with in the morning (special occasions are the exception, of course). Between the cooking time and the numerous dirty dishes... well, that's why I eat leftovers. I can sit down with my breakfast as soon as I want it, without messing up the kitchen.
But scrambled eggs are one breakfast-y food that is fast. I mean FAST. A basic scramble can be ready in as little as two or three minutes. Now, if you get fancy and need to chop and dice add-ins like veggies or ham, it might take 5 minutes. And you don't need multiple mixing bowls and special devices to cook with
So, this week I thought that since we eat scrambled eggs more frequently for breakfast than any other breakfast-y food, why not test a few new recipes
Also, FYI, it is way harder than you'd think to photograph scrambled eggs and have them look remotely edible
There is one exception to this: scrambled eggs.
Probably the biggest reason I don't eat things that are more breakfast-y is because I don't really feel like cooking much in the morning. I certainly don't dislike things like pancakes or French toast, but they are honestly more effort than I care to deal with in the morning (special occasions are the exception, of course). Between the cooking time and the numerous dirty dishes... well, that's why I eat leftovers. I can sit down with my breakfast as soon as I want it, without messing up the kitchen.
But scrambled eggs are one breakfast-y food that is fast. I mean FAST. A basic scramble can be ready in as little as two or three minutes. Now, if you get fancy and need to chop and dice add-ins like veggies or ham, it might take 5 minutes. And you don't need multiple mixing bowls and special devices to cook with
So, this week I thought that since we eat scrambled eggs more frequently for breakfast than any other breakfast-y food, why not test a few new recipes
Also, FYI, it is way harder than you'd think to photograph scrambled eggs and have them look remotely edible
A Denver omelet has ham, onions, and green bell pepper but this scrambled version omitted the bell pepper and replaced it with mushrooms. That's ok, we'll let that slide, because it was good. It's a pretty basic recipe using a standard egg to liquid ratio for a good scrambled consistency. The amount of ham seemed kinda high though so I scaled it back just a bit. I love ham, but if you get too much non-egg ingredients the eggs won't really stay together as nicely and the scramble gets tough to put on a fork. I think this one was our favorite. Brent said the eggs tasted buttery (that means he likes it). It had garlic, ginger, scallions, jalapeno and cilantro. The spicy ingredients weren't overwhelming at all. There was no additional liquid added to the eggs so they had a more dense texture (which I liked).Ok, I admit, I didn't share this one. I kept it all for myself (sorry Brent!). Everything tasted fantastic. Two complaints though. First is the appearance of the eggs after cooking them in the same skillet as the steak. The flavor is good but the eggs get sort of a greasy brown look to them. It's different than cooking with bacon grease, as you'll see in the next recipe. Second is that the amount of egg per serving is kinda skimpy. One scrambled egg per steak is what the recipe calls for. Now, one fried egg per steak would work but when you scramble them they aren't as "hearty" seeming as a non-scrambled egg. I doubled the eggs, you know, just to make sure I had a representative sample to test. Yeah, that's it.Bacon.
You can keep reading if you'd like but I'll totally understand if you stopped at bacon. I mean, bacon is the whole reason I picked this recipe to test. I used the same type of cast iron skillet that I cooked Recipe #3 in. Bacon grease doesn't muddy the eggs like the steak juices did. These eggs looked and tasted great. The eggs are simply seasoned but very creamy with the addition of sour cream. And did I mention the bacon? In case you missed it, this recipe comes with bacon.