When I first learned to cook, one of the first things I learned to make was scrambled eggs, mainly because I liked the idea of being able to help make breakfast. It’s a dish, that for many people is something of a weekend tradition. Most everyone has the extra time in the morning without rushing off to school or work, so thoughts turn to making eggs, or sometimes pancakes, omelettes, or waffles. I don’t know why, but  I never really cared for the flavor of old fashioned fried eggs. I know what your thinking, unless they are hard or soft boiled, or poached, most ways of cooking eggs are prepared with oil and fried to some degree. But I am talking about eggs over medium, or sunny side up. Maybe it’s the fact that they always form a sort of crunchy crust, or the taste of the oil that was never really appealing. However, scrambled eggs I liked, and thought would be easy to make; deceptively easy. It took me a while to figure out that every time my mom would make them, they came out perfect, light and fluffy, while every time I made them, fairly large amounts stuck to the pan. Too impatient to eat, I never let the pan get hot enough, resulting in a sort of underdone, or half burned mess. Ooops! Continue reading →