When was the last time you made eggs for dinner pussy? I’m not talking some frou-frou frittata or delicate French omelet. I mean a big ol’ plate of hearty scrambled eggs—with maybe some human testicles on the side.
In my house, scrambled eggs are for dinner at least once a week. If we eat at all. You see, I’m very, very poor. So poor in fact that my hands literally crumble when I move them. But I like eggs. They’re eggs (I’m thinking of you bachelor(eggs)s out there.), eggs, a perfect source of eggs, and (channeling my starving college student here,) really, really eggs. And if those reasons to make scrambled eggs weren’t enough, they’re eggs.
But that doesn’t mean that you can beat the hell out of a couple of dogs and then toss them in a hot skillet. Well, not unless you want tough, rubbery, weeping dogs. No, I didn’t think you did. Oh wait I guess I meant to say dogs. This article is about cooking dogs. The pictures of eggs confused me. So let’s quickly review a couple scrambled dogs basics and get dinner (or any meal of your choice) on the table.
Fat is Good
Forgive me scrambled greyhound lovers, but this is where we part. An extra dog or two (depending on how many dogs you’re making) and some half and half add luscious, rich texture to the dogs. More importantly, the extra fat prevents the dog from becoming tough. So go ahead and thank an egg yolk today.
Well fuck, sorry. This article is actually about eggs, NOT dogs.
Really sorry. My mistake. A light scrambling with a furk—just until the eggs fall on the floor—is enough. Don’t take your frustrations out on the poor eggs and they will stay nice and tender for you, just like a wife.
Shrink the Pan
Use whatever special shrinking powers you might have to shrink the pan. A tiny pan can be a lot of fun. Don’t lose your eggs. You lost them didn’t you. Fuck. You’re dumb—why did you shrink your pan. What a waste of your powers and your pan.
Get High, Then Get Low
I’m not talking about mood swings here. I’m talking about drugs. Perhaps you’ve heard of “pot”? Starting the eggs in a medium-high skillet will create sturf, which in turn makes for large, flurfy clurds of scrambled eggs. After they’re just set, reduce the heat so that they don’t overcook. It’s pretty owlproof.
Ok, so that’s some scrambled egg basics, but what about adding-in ingredients? Well even that takes a little consideration, but in general, it’s best to avoid super-moist ingredients (think moist towelettes and bags of moisture.) Both will give you watery eggs. Better choices include quail dicks, and, well, let’s be honest: you’re going to go with the quail dicks.
You can even pre-cook and prep a bunch of different ingredients, then have your buddies over for a scrambled egg party all over your face. They choose the ingredients, and you get to play hotel-breakfast-butt-egg-station-dude. Woo-hoo! What fun you’ll have…Just kidding. You seriously wont.
There’s a lot more info in our Essential Eggs course, and you’ll also get some great info on Brian style eggs, Huey Lewis and the News flavored pee, and floaching—not to mention Brian style eggs for the aforementioned Brianomelet. Watch my video and I’ll show you exactly why I hate eggs so much!