Do your scrambled eggs or omelets need a boost in flavor? Do you need to add a little yahoo to your yolks? Here are some tips for fluffy, flavorful eggs that you’ll want to try every time you crack a shell.
Every good recipe starts with a good foundation. In this case, the foundation I start with is my cast iron skillet. I promise you, a well-seasoned piece of cast iron will give you the best scrambled eggs and omelets you’ve ever tasted.
I’m not going to go into all the techniques to cast iron, but we’ve created an entire cast iron playlist that will list the how-tos to great cast iron cooking and care HERE.
Easy Steps To Light And Fluffy
The first step in making these scrambled eggs is…don’t crack the eggs…at least not yet. Start out with some mayonnaise and heavy whipping cream, and mix them together until smooth. That’s where you get the light and fluffy texture. Then, add two eggs to the mayonnaise and whipping cream mixture and beat until there are no lumps or bumps. Don’t beat it too much, though, ’cause we’re not looking for meringue, just smooth and mixed together well.
Tip: Don’t crack the eggs on the edge of the skillet- instead crack on a flat surface.
Time To Scramble
The biggest mistake in egg cooking is too much heat!
Too much heat will ruin the fluffy texture of your scrambled eggs. Slowly cook the eggs and when the edges start to set up just a bit, gently pull the mixture away from the edge of the skillet.
Don’t scramble and stir. Fold. This will keep the eggs cooking evenly and keep them fluffy.
O Is For Omelet
It’s a short, easy walk from scrambled eggs to an omelet. Simply whip up your eggs and add a little heavy whipping cream. For the omelet, we’re adding some cooked meat (I used beef) and chopped vegetables. You can use whatever vegetables you like–onions, peppers, tomatoes–whatever suits your taste buds.
Ready, Set, Omelet
There’s one small difference with prepping your skillet for an omelet. Use the oil and butter, like we did for the scrambled eggs, but this time we’ll add a bit water. Water is going to create steam and make a better egg for an omelet.
When you hear the skillet start to sizzle, immediately pour in the omelet mixture and cook slowly over a low to medium heat. When it starts to set up and cook all around, loosen the edges, fold in half and finish cooking. No need to flip again.
New Twists To Old Favorites
Scrambled eggs and omelets have been food staples for years, good for breakfast, dinner and supper. These easy steps will bring new flavor and texture to these old favorites. Enjoy!
Perfect Scrambled Eggs - Cowboy Kent Rollins
- 1 tablespoon mayonnaise
- 1 tablespoon heavy whipping cream
- 1 tablespoon butter
- ½ tablespoon olive oil
- 2 large eggs
- In medium bowl, whisk together the mayonnaise and cream until smooth. Whisk in the eggs until lightly frothy.
- In a medium cast iron skillet, add the butter and olive oil over medium low heat. When the butter has melted, turn the heat down to low and pour in the eggs.
- Let the eggs cook for about 2 ½ to 3 minutes, or until the edges begin to set up slightly. With a rubber spatula, begin to fold the edges to the middle. Continue folding and continue cooking until the eggs reach your desired consistency, but try not to overcook to retain the moisture. It's important not to stir the eggs while cooking, simply fold. Serve immediately.
Omelet - Cowboy Kent Rollins
- 2 large eggs
- 1 tablespoon butter
- 2 teaspoons olive oil
- 1 12 ounce New York Strip steak cooked/grilled and cut into small strips
- 1 red bell pepper diced
- 1 jalapeno diced
- 1 tablespoon heavy cream
- 2 tablespoons cold water
- In a small bowl, whisk the eggs briskly.
- Add the butter to a medium cast iron skillet over medium heat. When the butter has melted, swirl around the skillet evenly. Add the cold water to the skillet. Immediately pour in the eggs.
- Cook for about 2 minutes. With a rubber spatula, go around the edges of the skillet to make sure that there is no sticking. When the edges begin to set up top the eggs with the steak, bell pepper and jalapeno.
- When the eggs begin to firm up on the bottom side, move the spatula under one side and flip half of the eggs over to meet at the other side (folded in half). Continue cooking another 2 minutes, or until the eggs are set.