Thursday, December 3, 2015

The Secret to Flavorful Scrambled Eggs by Laura Ingalls {Sort of}


“I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.”
~ James Beard, 'On Food' (1974)

Living on a farm and raising our own chickens means we eat lots of eggs! And quite honestly, lots of scrambled eggs in particular. They are quick and easy to whip up and fill up that farm boy I married quite well. However, I admit to not being completely in love with them until... this little concept came our way.


You see, my daughter splurged on the My Prairie Cookbook last summer and found this seasoning tip in the very end of the author "acknowledgement section" (yes, she reads all the nitty gritty!). Melissa Gilbert randomly shared how she learned to add garlic powder to her eggs from a dear old childhood friend. Of course, my daughter had to try this out and a new flavor was born for breakfast, lunch and (let's face it) dinner.









The ratio we like is approx. 1/8 tsp. of garlic powder for every 5 eggs we scramble.

As everyone makes eggs a bit differently, I will give a quick summary of our version for fun. First off, we prepare our egg mixture by whisking together our eggs, salt, pepper, garlic powder and a generous glug of either milk, half and half or heavy cream. Meanwhile, heat up your skillet and add a generous pat of real butter. When melted and slightly bubbling, add your scrambled egg mixture and let it firm up a bit in the pan. Sprinkle some shredded cheese on top and gently stir until eggs are set. Finish off with another sprinkle of cheese and some freshly ground pepper and they are ready to serve!




























If you decide to give this a try, let me know how you like them! Also, I would love to hear any scrambled egg tips and/or recipes you have to share! Oh, and a bit about My Prairie Cookbook; it features farm-style foods with an updated homespun look, lots of pretty pictures, personal reminiscence and photos of The Little House on the Prairie television series and basic frontier fun in general. Happy homemaking! :)

35 comments:

  1. I'm gonna give this a go the next time we eat scrambled eggs for dinner! Visiting from Our Simple Homestead.

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    1. Eggs-ellent! :) Thank you for stopping by!

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  2. Instead of milk, I just use a splash of water. Also, my father-in-law makes a scrambled egg and bacon grilled cheese sandwich that my daughter loves. She won't normally eat grilled cheese sandwiches.

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    1. Wonderful! Thank you for sharing that idea with us Jody! :)

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  3. I didn't eat eggs for a long time until just recently when I decided I was going to learn to like them come what may. A little garlic may help in this endeavor. Thank you for the suggestion, and tell your daughter I said she made a wise decision in buying the cookbook.
    Have a great weekend!
    Toni

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    1. I will tell her! And I do think the garlic will help! :)

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  4. Like you, we eat eggs, nearly every day, so any new (easy) recipes are always welcome. I love garlic...so I'll be trying this. The book looks like fun. I grew up watching Melissa Gilbert and the gang on tv!

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    1. Lisa, something told me you were a "daily egg eater" :) Nice to hear from you and I do hope you enjoy this new little recipe!

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  5. I love garlic and the combination with eggs is yummy! My husband is not a big egg fan but every once in awhile I will fix them! Thanks for sharing. Will have to look at the cookbook. Have a great week.

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    1. Thanks Lynn! This little added garlic may help your hubby enjoy eggs more also! :)

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  6. We add garlic salt to ours and if I don't do milk I add about a tablespoon of sour cream in my egg mixture. It makes the eggs fluffy and rich with flavor...
    When my son makes eggs he loves to add in the seasoning Smokehouse Maple, it really makes a good country plate of eggs.
    Our chickens have decided not to give us many eggs right now, so we've had to purchase eggs and they need lots of help in the flavor department. ;)
    Enjoy your day Jes!
    Hugs, Amy

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    1. Interesting! I never thought of sour cream but "rich with flavor" seems perfect to me! Thank you for sharing Amy. And isn't it hard to buy eggs when you are used to the fresh ones??? :)

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    2. P.S. And your son's sounds like something to try too! Good country plate of eggs is right up our alley too!

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  7. I saute a little bit of finely chopped onion in that pat of butter before adding my egg mixture.

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    1. Oh yes, yes! That would be delicious! Thank you for sharing that tip! :)

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  8. I'm with you on not totally loving scrambled eggs, until...my son started putting cream cheese in them. Oh my, the creaminess!

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    1. Cream cheese anything!!! Brilliant boy! :)

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  9. Oh, yum! I just whipped up some scrambled eggs for our brunch today! One thing I do that makes them extra-fluffy is I have gotten into the habit of using our immersion blender to whip them. It makes them oh, so good! Also, an old tip from my mother-in-law (who makes amazing scrambled eggs, by the way) is to add a pinch of baking soda while whipping them. Hers always turn out so good, so it must work!

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    1. Excellent tips Cheryl! Thank you so much for taking the time to share them! I have never heard of the baking soda one!

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  10. Years ago Martha, there's only one, had an Italian scrambled egg recipe with added oragano, garlic salt thyme and parmesan cheese. Very tasty and filling to boot.

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    1. Wow, this sounds like a scrambled egg version of a frittata! I can see me liking it very much! Thank you for sharing ;)

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  11. I also live in a farm and have lots of eggs, especially of goose, which I love so much, cooked in every way !!!
    You're always so precious to me, my darling JES, for the advices you give and the LOVE you share !
    Tomorrow I want to prepare your recipe at lunch :) !

    With hugs, dear love and gratutude I wish you a most beautiful day
    Dany

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    1. I didn't realize you also lived on a farm Dany! We are both spoiled with fresh eggs then! I do hope you like this little recipe. Have a lovely week my friend :)

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  12. There is nothing more sublime than silky scrambled eggs on buttered toast. Thanks for this Jes. A must try! Mimi xxx

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    1. What a delicious description Mimi! :)

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  13. What a lovely post, as always, JES! This morning I prepared scrambled eggs using your recommended amount of garlic powder and a glug (I love this unit of measurement!) of half-and-half. They were wonderful; the modest amount of garlic powder adds the perfect flavor spark without being overwhelming. In her book, An Everlasting Meal, author Tamar Adler writes that the use of the word scrambling "implies too much aggression." She believes scrambling should "just be a series of persistent nudges." What a sweet description for lovingly preparing this special food. Nancy D.

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    1. Oh Nancy, this was a wonderful comment to read! And I love how Tamar describes it! Thank you for taking the time to share and following up on the recipe! :)

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  14. What a beautiful post Jes, and that book looks absolutely delightful! My girls (especially my 8 year old) really love LHOTP and cooking in the kitchen, so this book would be perfect for them! Thank you so much for posting about it, I didn't even know of it's existence! Maybe a Christmas present?? The garlic powder in your scrambled eggs sounds delicious! Thanks for the tip!

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    1. Thank you Elisha for taking the time to visit today. I am sure your daughter would love the book also! :)

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  15. Thanks for sharing this on FromTheFarm...we will be featuring this post on Friday! Hope to see you again soon!
    Heather

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  16. I like to save my bacon grease and cook the eggs with that instead of butter. SO good

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    1. Nice and resourceful! Thank you for taking the time to share here today! :)

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  17. Always use a glug of milk or half and half but have never added garlic powder. I would love it I am sure! Must look for the cookbook!

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