Today, we will be making scrambled eggs. Now, introducing your instructors.
Don't judge. It's early.
Now, when making scrambled eggs, we are going to assume you know how to get eggs out of your 'fridge. No picture for that. We shall start when you really get crackin'.
It is important for amateurs and pros alike that you always crack your eggs individually into a separate bowl first. This makes sure you don't put a rotten egg in the batch with the good ones. Eggshell retrieval is also much easier. (Tip: If you do drop a bit of eggshell into the bowl, dip your fingers in water before trying to remove it. This will make your life much easier.)
Next, you will want to season your eggs.
For five eggs, add 3 pinches* of salt...
...and 5 pinches* of pepper. Why not 5 and 5? Well, that's because you have a little less than a teaspoon of bacon grease in you skillet. This adds flavor as well as the salt you didn't add in pinches. Also, it helps with the sticking. (*Keep in mind "pinches" are relative. Your junior instructor has tiny fingers, therefore, tiny pinches.)
Once you have seasoned your eggs, you will want to stab each yolk with a fork. Not stab with a vengeance or anything. You just want to break them. Then beat the eggs (once again, not with a vengeance) until the yolks and whites are nicely mixed together.
Of course, succeeding at this particular step may result in spontaneous joy. No one knows why. Just let it happen.
Now, this is where we go off camera for a second. When we pour our beaten eggs into a heated skillet, we will require a bit of help from the senior instructor. Unfortunately, your senior instructor is also your camera operator. Now, that the eggs are in a skillet over medium heat, we can now go back to you junior instructor. More spontaneous joy may occur.
Your junior instructor prefers to use a silicone spatula for this next step. Now, it doesn't have to be a silicone spatula; your senior instructor prefers her favorite wooden spoon. When cooking on any kind of coated pan, avoid metal utensils like the plague. Some plastics can also be too harsh on your coated surfaces (resulting in scratches) or not harsh enough (resulting in melting plastic). Not fun!
Carefully stir the eggs making sure to put the spatula against the pan to prevent burning or sticking and to promote even cooking. After a short while, you will see your eggs starting to hold their shape.
\Don't forget to stir the middle!
Once the eggs have the firmness you like, you will need to spoon (or spatula) the eggs into a bowl or onto a plate. Never use the same bowl you used to beat the raw eggs! Unless you washed it with hot soapy water after you poured the raw eggs out. But really...ain't nobody got time for that. This step you will see demonstrated with a mostly off-camera assist from the senior instructor.
At this point, you have finished making your eggs. You may eat them...or if you like, pose with them for a photo. This works too.
Thanks for joining us on our Scrambled Eggs Photo Tutorial!
