Learning to Cook – Eggs: Learn How to Make Them Scrambled and as an Omelet

Eggs are one of nature’s most perfect foods. Eggs have been eaten by humans since the beginning of time and today we eat them boiled, fried, scrambled, over easy and bake them into cakes, breads, custards, etc. Eggs are a staple of the kitchen and are most likely one of the ingredients of many delicious recipes, but they can make a meal in and of themselves. The beginning cook will find that eggs are easy to work with will provide a learning experience.

Eggs are a source of protein and contain vitamins and minerals needed to keep the human body healthy. One average egg can supply the body with 6.5 g of protein and a parcel of vitamins and minerals. There has been some dispute concerning eggs and elevated cholesterol so be sure to consult your doctor as to egg consumption if you have that problem.

There are many ways to prepare eggs. They can be boiled for 3 minutes and eaten with bread or toast. They can be boiled longer so that the yolk becomes solid eaten that way or made into egg salad or devilled eggs. Eggs can be fried in a frying pan with a little butter so that the white becomes solid and the yolk nearly solid and served for breakfast. Take that same fried egg and turn it over and fry it on the other side and they become “over easy” eggs. You can poach an egg in water and eat it with toast or bread. Scrambled eggs are a common breakfast element as is the omelet.

The best thing about scrambled eggs and omelets are that they are so versatile. You can make them plain or add just about anything to enhance the flavor.

Scrambled Eggs

The follow recipe is for a single serving of scrambled eggs.



  • 2 medium to large eggs
  • 2 tablespoons water
  • Salt and pepper to taste
  • 1 tablespoon butter or spray liberally with a butter flavor non stick spray.


  1. In a small bowl break open 2 eggs.
  2. Add water and whisk until well combined and frothy.
  3. Add salt and pepper and mix well.
  4. Heat frying pan on medium high heat for about 1minute.
  5. Add butter or spray with non stick spray. (If using a non stick spray, spray away from the flame as the aerosol will ignite).
  6. Pour in egg mixture and immediately begin to pull away from sides of pan with a silicon (heat resistant) spatula or pancake turner.
  7. Keep “scrambling” by turning it over and over until the eggs become firm.
  8. Remove from heat once eggs are no longer runny but solid and still have a nice yellow and white color. Serve with toast.


This is a little more difficult than scrambled eggs because you want the egg mixture to congeal into a solid mass then add things inside and fold it over. Use a small non stick skillet with sides that slope outward instead of one that has straight sides.


  • Same as for scrambled eggs


  1. Follow as in above directions step 1-5.
  2. Pour egg mixture into the pan and wait until it starts to bubble and become solid at the edges.
  3. With a heat resistant spatula gently pull the sides away from the pan and tip the pan so more of the liquid fills in at the edges.
  4. Do this all the way around so you are pulling the more liquid center to the sides and keep doing it until just a small amount of liquid is still in the middle.
  5. Carefully pierce the center and wiggle all the liquid down so it touches the pan.
  6. If you are one that doesn’t mind a slightly runny omelet remove from heat, fill with filling, plop the rest of the omelet over on top to cover the filling, and serve.
  7. If you would rather have a more solid consistency, slide the omelet onto a plate runny side up. Place the skillet back over the omelet upside down and with oven mitts on grab the plate and the skillet and flip it back into the skillet so that the runny side is on the bottom.
  8. Place skillet back on the heat for about 1 minute.
  9. Fill with filling and flip top part over to cover, and serve.

There are several things that can be added to scrambled eggs and several fillings that can be added to omelets to enhance the flavor. They are:

  • 3 slices bacon crumbled
  • 2 green onions, sliced
  • 1 tablespoon fresh chives
  • ¼ cup mushrooms, sliced
  • 2 – 3 tablespoons cheese (shredded Cheddar, Swiss, grated Parmesan)
  • 1 teaspoon garlic (put in the pan with the butter)

If you want to add to scrambled eggs just add while the eggs are liquid and scramble along with the eggs, except for the cheese which should be sprinkled on after plated.

If you wish to add them as a filling to an omelet, place on one half of the omelet and then flip the other half over to cover the filling. If you want to serve something fancy add Herbs de Province to scrambled eggs or an omelet with just a cheese filling. Herbs de Province have a hint of lavender and give the eggs an aromatic flavor.

You can also add 1/4 to 1/2 teaspoon Tobasco Sauce or Worchestershire Sauce to the egg mixture for different flavors.

Use one or all of the enhancements to your egg dish. Many people add milk instead of water to eggs. Milk tends to make the eggs watery when they are done where as the water is totally absorbed by the egg mixture and leaves your eggs dry.

The simplicity and versatility of eggs make breakfast more special and filling. And don’t forget you are supplying the body with the protein and other vitamins and minerals it needs.

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