Since we started keeping chickens two years ago,
my egg cooking skills have improved astronomically. In our house, scrambled eggs used to mean chewy, grayish eggs cooked in bacon grease. Yeesh. I feel sickly just typing that. Sander usually made them last minute after everything else was cooked for Saturday morning breakfast.

But when fresh eggs daily became a reality for us, I started putting more thought into how I prepared them. I  read a lot about how to do scrambled eggs. I researched a lot of famous foodies, from Gordon Ramsay to Paula Deen, from Alton Brown to Martha Stewart.

Like skinning a cat, there is more than one way to scramble your eggs, I've decided.
But this way is my favorite.
I call it Eggs Heather.
{Because if Benedict gets to, so do I.}
{And even though I'm hardly the first person to serve eggs this style, it's become my signature egg dish.}



First, I start with fresh eggs. I really am spoiled now, having my own chickens means I've become an egg snob. I can't do store bought anymore because I DO notice the taste difference and it is very off-putting.

I use 2 eggs for each adult eater, and 1 egg for each child.



I throw in a splash of dairy--whatever I have on hand, milk, half & half, etc.--and whisk my eggs very well until frothy. Meanwhile, I start a pat of butter melting on medium heat.


When the pan is nice and warmed up to medium, I pour in my whisked egg mixture.



Then I leave it alone for a good minute or two. I don't stir or agitate the pan at all.
Also, important, I do not add salt or seasonings at this point. Because salt starts breaking down the egg, bringing the water out, it can result in watery cooked eggs.



After the eggs have been heating for a couple minutes I start to scrape the bottom to start scrambling.
Just one good stir, then I leave it alone again. The eggs will start cooking faster after they start to solidify.



I stir it once more after a minute, then I add some shredded Monterey Jack cheese. I like to shred my own to avoid those anti-clumping covered bits of pre-shredded cheese. I prefer Monterey Jack because it melts so nicely, and has a subtle flavor compared to cheddar. I like cheddar with eggs, but I also feel like it can overpower the taste of eggs.



I stir and scramble a third time after adding the cheese, and this is where I really start to watch it.



Because while all the famous chefs had various methods of scrambling their eggs {Ramsay stirs the whole time} this was one thing I noticed across the board, everyone did. They stopped cooking just shy of when the eggs seemed to be done. Basically, you remove them from heat and transfer to a plate before they look completely finished. They still have a wet appearance to them. The point where you think, almost done, just another few moments... that is actually the point where you want to STOP.



They should finish cooking off heat and on the plate.
They will be fluffy, tender, and more creamy than chewy.
Yum!

Next, my favorite part.
To make eggs Heather style, you're gonna need an avocado.



Now is the time to salt and pepper. Also, some Sriracha is in order.



That's the way, uh huh, uh huh! 
I like it! Uh huh, uh huh!



So that's it!
So yummy.
I could make my Eggs Heather every morning.
I won't do that newbie blogger thing where I declare, "These are THE BEST EGGS EVER!!!"
{Although I am still right about Grandma Baker's fudge, and the comments back me up.}
But it's a great way to cook and serve yourself some scrambled eggs.




Have a great weekend!

Cheers,
Heather