Don't give me that BS about breakfast being the most important meal of the day.
I don't even eat breakfast. I drink it. (And if you want a couple amazing protein shake recipes, let me know in the comments.)
I just don’t have the appetite, mental capacity, and surely not the physical stamina to actually cook something when I first wake up. Much easier to throw a bunch of crap into my industrial-style blender, insert some ear plugs, and scare the hell out of my girlfriend when I flip the switch.
However, I do cook and eat breakfast food for my second or third meal of the day. (Which is usually after I've had my coffee, sat on the toilet while reading George Carlin, and maybe played a round of Tiger Woods Golf on the Wii.)
And when I've got a hankerin' for a quick, delicious meal I usually go with scrambled eggs. And I've got to tell ya, I've damn near perfected them.
Some tips I've picked up from my mommy, some from a magazine, and some I just made up all by myself (because I'm a big boy).
Check it!
Ingredients:
4 Omega-3 enriched local eggs
Spend the extra couple of bucks and get some high-quality eggs and skip the 99 cents a dozen white eggs that were probably laid by chickens stacked upon chickens in a dirty-ass pen. The protein in the good eggs will be high-quality, the ratio of Omega 3 fats will be better, and maybe you'll feel less bad about eating a hen's baby (Who the hell puts chicken in their omelet by the way? That's fucking gross.)
2% Milk
Again, I have to go with the organic milk.
Butter
Organic and real. If I find out that you're using a butter substitute, I will hunt you down and slap you. I promise.
Salt
I like Redmond's Real Salt.
Pepper
I use a pepper grinder thingy because it makes me feel cool and more like a chef.
10-inch pan
I have a Calphalon nonstick pan I use for everything from scrambled eggs to burgers. Very versatile and cool. Also, don't try to put four eggs in anything smaller than a 10-inch pan. You get yellow stuff all over the stove once your try to stir it and it overflows.
Rubber spatula
This took me a year to figure out and it's the key to some damn good scrambled eggs. Don't be like my unenlightened friends and use one of those burger-flipper spatulas. They're too large and clumsy. You need something svelte, small, and easy to maneuver. Like this spatula.
Fork
For beating this shit out of your eggs and getting a lot of air into the mixture. Also for poking anyone who comes near you to ask when breakfast will be ready.
Bowl
This is the battleground where the beating of the egg takes place.
Make the perfect scrambled eggs
1. Crack your eggs against the lip of the bowl and use your thumbs to pull the egg apart. Make sure not to get any shell in the mixture. And keep the yolks! If I find one more person who only cooks with egg whites I'm going to poke him numerous times with my egg-soaked fork and hope he gets salmonella.
2. Heat your nonstick pan on medium heat for a minute or so and toss a teaspoon of butter into the pan.
3. While your pan is heating, pour a little bit of milk into the egg mixture. I'm not sure exactly how much because I've never measured it. My guess is about two tablespoons.
4. Take your fork and beat the hell out of the egg and milk mixture using quick wrist flicks. Your wrist should be moving like you're using one of those old pencil sharpeners that you have to crank with your hand. Make sure to some air into the bowl as it'll make the eggs fluffier. Beat for 30 seconds or so.
5. Making sure the butter is melted and the pan is hot pour the mixture into the pan. You should hear a slight sizzle.
6. Let it sit for 30 seconds to a minute and then take your rubber spatula and start "scrambling" the eggs by pushing the cooked stuff off the bottom and letting the runny yellow part directly onto the pan.
7. After a couple of minutes of scrambling, you should have some nice, fluffy, yellowy-white eggs. I like to pull mine off the stove top before I see any brown spots on the eggs.
8. Dash some salt and pepper on your eggs and eat! Oh, and make sure you complement your eggs with turkey sausage, whole-wheat toast, or some fresh fruit on the side.
Try it a few times and play around with how much milk you add and how long you leave it on the stove top. After a couple of practice runs you should have it down well enough to cook for the girl who just happened to stick around for breakfast.
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Comments for This Entry
Nate,
You'll be happy to know your book, BFS, is stocked at the PX (a US Military Shopping Mall) in Germany. I bought a copy, and am excited about getting back in shape. Best of luck to you.
Nate,
I could really use a couple delicious protein shake recipes for the morning!
Thanks
Nate,
Not that this makes a huge difference, but I put the salt and pepper in the bowl while whisking, rather than after cooking the eggs. To each his own.
Nate... Come on man, you're better then this. I have never worked in a professional kitchen, but I have eaten some pretty remarkable food. Check this video out...
http://www.youtube.com/watch?v=dU_B3QNu_Ks
I feel he's got a bad reputation cause of his ridiculous show Hell's Kitchen, but this guy has more Michelin Stars then any working chef in the game right now.I had a chance to eat the full Chef's tasting at his restaurant in London... remarkable, I had the gastro version of a hard-on for days afterwards.
J.C.
Pretty great... I'd love some protein shake recipes though! Peanut butter+milk+protein powder is getting a little dull...
A good rule of thumb is one teaspoon of milk for each egg!
I've started using a blender bottle instead of beating the eggs in a bowl. Less to clean afterwards.
Thanks for the cooking tips, Nate. Mind hitting us up with that breakfast shake recipe?
@Mark -
Best idea I've heard in awhile, man. Thanks for the tip!
-Eric
I am usually an omelet guy, but I may switch to scrambling my eggs to switch things up a bit. What do you usually eat along with your scrambled eggs?
I would like some breakfast shake recipes too man! I am trying to put on some weight and shakes make it easier to get in the calories.
hey nate.... ive got a blender and protein..all i could use are some seriously sweet protein shake recipes... hit me back when u are able..... i usually hit 4-5 A grade eggs per day and my body weight is about 154 lbs.....
hope to hear from yah!
You forgot the cheese!
Also, butter is not necessary... Eggs have enough fatty oils in them to keep them from sticking to the pan if you cook them right. Agree with everything, but the cooking. Fluffing is good, but you can start as soon as the eggs start to change consistency in the pan (when you know they're turning harder on the bottom). As soon as that happens just keep scraping them off the bottom until they're almost dry (still moist is always the best). At that point, add the cheddar and take it off the stove top while you mix in the cheese.
Salt and Pep to taste. I gotta say I was expecting you to mix in some flax seed as well; which is a good thing to mix in while beating the eggs.
P.S. No eggs were ever truly great without a side of bacon.
Hey Nate,
Definitely hit us with your awesome shake recipes! I know Everyone has a few of their own, but I tend to collect em like stamps!
Nate,
Nice Post, love the omega-3 eggs as well
Time Saver:
Skip the mixing bowl and just scramble them right in the pan. The cooking gets done faster and there are less dishes to have your girlfriend clean.
Calorie Saver:
Skip the milk; since even organic milk is pasteurized and most likely homogenized it's still crap. I believe California is the only state allowed to sell unpasteurized milk commercially. Albeit, if you're needing the calories, use Half-Half. way fluffier eggs, with almost 0 added carbs. Delicious!
A Step Further:
Load your scrambles with a variety of vegetables. Especially now when they are fresh and plentiful!
GET SOME
BT
I've been trying to make an omelette or scrambled eggs on a regular pan (not a non-stick pan b/c of its scary chemicals that are unleashed into the food). I've not been able to make one without burning any eggs. I try something different everyday.
I've been able to nail down to burn any of the food (veggies and meat) that I cook before cooking the eggs, but the second part is something I still need to tackle. Any tips?
Try this bread recipe that Mark Bittman did that was later simplified by an awesome lady (recipe found here http://steamykitchen.com/168-no-knead-bread-revisited.html)
I've made that bread so many times. It's usually gone within two days because so many people are slicing it, picking at it, etc.
It's great with eggs, freshly sliced meats, soups, stews, it makes great croutons, etc.
Plus, the ladies love it. And that's all that really matters now, isn't it?
One note, when I was looking for the yeast, I noticed that none of the organic markets carried instant yeast. All they carried was active-dry. You NEED instant yeast, so look at your chain supermarkets for that.
I'm not gonna lie, David, every time I see your avatar picture I think it's a Meth lab set-up!
Yes, I know it's a shaving kit.
Just thought you should know.
:)
-Nate
Here's my "twist":
Use the same pan that you used the night before to cook your chicken breasts.
Meaning, when I fry my chicken breasts (with EVOO of course), I season the shit out of them. Not only that, but the chicken leaves behind bits of meat and oh so delicious fat when you're done frying it. If you cook your scrambeled eggs in this same pan (without washing it), those little bits 'o' goodness (num nums, as Emeril calls them) get picked up by the eggs and make them that much more bomb and more flavorful.
Also, some (most) people can't stomach this for some strange reason, but I cook my eggs the night before and then just warm them up in the microwave. It's not nearly as bad as everyone thinks. I'm not actually cooking them, just heating them up. Saves time and ensures a good, high protein meal right away in the morning.
@ Nate,
Looking at the kit, it totally does look like a meth lab.
If you don't already, you should try some wet shaving. I'm never going back.
@ Dave,
I love to fry eggs right after I cook bacon and get the 'num nums' of the bacon in it
Nate,
what about the protein shake recipes we are all waiting for? :)
Sascha,
Get the Precision Nutrition set or get the Gourmet Nutrition Cookbook 2.
Tons of tasty shake ideas there.
When making omelettes, I found the best way to keep the eggs from sticking is by pouring A SHIT-TON OF OLIVE OIL in the pan, on low heat. I don't even need a spatula, they just slide out of the pan into my bowl.
Some good pre-workout shake recipes would be great, put me on the growing list
Anything that keeps me from having to cook breakfast would be great. Sign me up for those shake recipes. Thanks
I would also like some shake recipes. Thanks Nate.
I use cream instead of milk. For mixing I use a hand-held blender (Bamix) - makes the eggs super fluffy. I use a well seasoned12in cast iron skillet with lots of butter for the cooking.
What happened to the 'smoothie' blog?
Tried putting frozen spinach in last night for the first time, with cottage cheese, strawberries and banana split whey, was great, I was surprised!
Hey Chris,
My database crashed a few days ago. Jason (my web guy) did a great job of getting things under control but we lost a few things, including the smoothie blog.
-Nate
@ David
Do you use an every day razor when you wet shave or do you use a safety razor or straight razor?
If you use a straight or safety razor do you know any places you can get them besides online?
@Trey,
My safety razor is my everyday razor.
Besides ordering online, you can usually find safety razors and blades at cutlery stores (you know, at the mall where they sell the knives and stupid prop-swords), some high-end spas, barbers, or men's grooming stores carry them.
As a follow up:
-Get Merkur blades. They are the best.
-I really like Taylor of Bond St. shaving cream. I find cream to be a better lather than soap, but if you get a scuttle (top left on my avatar), you can keep your brush warm before you lather with soap. Either one works just as good.
-If you can afford it, Dermologica brand products have taken my shaving/cleansing to a whole new level. I say afford because their 'Clean Bar' soap is $18, their pre-shave is about $40 and their post shave is about $30. Out of all of that, the post-shave will be most important for someone new to wet shaving.
Just tried them, there pretty good Nate. Thanks
You forgot the 4 slices of bacon though ;-)
Not sure if this makes a big difference in terms of health, but I've been using a little bit of Olive Oil as a pan greaser instead of butter because it has more of the healthy fats and less of the unhealthy saturated fats that butter has. It certainly doesn't taste different to me.
Nate,
Solid recipe. Scrambled eggs hit the spot every time. If I had more time in the morning I'd eating them everyday but weekends is where I go to town.
I've switched to adding egg whites instead of milk and I still get enough fluff. To each his own...
Mike
The following video changed my life.
http://www.youtube.com/watch?v=dU_B3QNu_Ks
Hahaha, sorry for posting that again, I see J.C. already did.
But seriously, watch it.
Nate, I don't want you slapping me and all... but what do you think would be a good substitute for butter? I seem to have a mild allergy to them.
Thanks Nate for the interesting recipe. Hope to try it someday
Great recipe! Just tried it this morning and it was delicious.
Could you send me some of those protein shake recipes? Thanks
Those eggs suck!
Best scrambled egg recipe!:
1. Crack the eat gently in a 2 cup measuring cup and do not break any yolks.
2. Heat a 10 inch pan on medium heat.
3. Melt 1 tsp of virgin coconut oil in pan.
4. Gently poor eggs (yolks and all) into heated pan with melted virgin coconut oil.
5. Coat the eggs with freshly cracked black pepper.
6. Cook eggs whites until they are complete white by stirring the eggs and not breaking the yolks.
7. Once the whites are mostly cooked crack the yolks with your spatula and cook complete.
8. Plate the eggs and enjoy.
You will end up with a plate of marbled scrambled eggs which taste amazing because you will get chunks of savory succulent yolk in every bite!
Stay Strong,
JT
JT, thanks for sharing that recipe. It has brought life back into my scrambled eggs, which I was getting tired of these days.
Jonathan,
I eat six scrambled eggs daily using my recipe above. The virgin coconut oil makes all the difference in the world!
Manja, manja!
Man I can't wait to try the virgin coconut oil. Wonder if the eggs really will retain some of that tasty flavor.
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