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Scrambled Egg Secrets: Everyone's Got One

By Jenny |

You know what I’m talking about — it’s almost impossible to make scrambled eggs for someone without that person chiming in on the best way to do it or the secret he learned from his mother or the trick she learned from some chef in some shmancy restaurant. One of my friends swears by a dash of bourbon. One says cream cheese is the only way to get them fluffly. One friend, a recipe developer, says whisking water into your eggs is more effective than milk because it steams more quickly. I have tried all of these, but I always end up coming back to my own best, tricky, secret method. I add only two ingredients to the whisked, organic (must be organic) eggs: chives and Parmesan. It’s a winner every time.

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About Jenny



Jenny Rosenstrach contributes to the blog, Dinner: A Love Story, the website devoted to family dinner, and is the author of the upcoming book Dinner: A Love Story (Ecco, 2010) Previously, she was a food blogger for Babble.

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6 thoughts on “Scrambled Egg Secrets: Everyone's Got One

  1. Anna says:

    Cottage cheese

  2. Kelly says:

    Love this post, it is so true. (And my secret: I always whisk in a little sour cream….)

  3. Sarah says:

    And don’t forget to take it off the stove just before it’s done so you don’t overcook it. It will finish itself off.

  4. vee says:

    6% milk and garlic.

    i *wish* i had access to inexpensive organic eggs around here…

  5. Sharon says:

    Use olive oil. Add to pan, when it’s warm add thin slices of tomato, after a minute, the eggs, zig-zag around with a fork just to get the eggs, then add dollops of creme cheese, put a lid on for about three minutes. While hot, sprinkle with finely sliced fresh basil. Salt and pepper.

  6. [...] 1. Mix into scrambled eggs: It’s the secret ingredient that “The Six O’Clock Scramble” recommends (enter to win the cookbook here, and tell us your scrambled egg secret here). [...]

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