Mother's Day: How to Scramble Eggs

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Mother's Day is coming. For a lot of Dads that means making brunch reservations, but I talk with Jay about how to make Mother’s Day brunch an easy, kid-friendly fix.

On Mother’s Day millions of befuddled Dads throughout the land will descend into their kitchens, kids in tow, and stare blankly at the stove hoping for inspiration. Poor dads! Despite the rise of the “kitchen-friendly husband,” for many fathers, Mother’s Day is the one day of the year when they are expected to cook and take care of the kids. (Top tip: If you have to shout, “Shh, Mommy is sleeping,” chances are she isn’t.)

Jay, for all the beleaguered dads out there, what is the magic solution for Mom’s Day?

Scrambled eggs are your best bet for Mother’s Day or any other time you need to serve breakfast to a group. The trouble is that most people get off on the wrong foot with scrambled eggs before even cracking one open.

I agree, scrambled eggs are an art — where do you think it is that people go wrong?

The first mistake most people make is reaching for a frying pan. The second mistake is cranking up the heat.  The result is dry, overcooked chunks instead of the rich and custardy texture scrambled eggs are famous for.

Okay, walk us through your dad-tested, wife-and-kids approved method for scrambled perfection?

Let me count it down for you, Jamie:

  1. Start with the freshest eggs you can find, about a dozen.
  2. Beat the eggs well but don’t add anything.
  3. Next, get a heavy-bottomed pot instead of a frying pan.  Heat the pot over medium-low heat.
  4. Here’s the shocking part, add a stick of sweet butter to the pot.
  5. Add the eggs and cook them over medium-low heat, whisking constantly, until the eggs form small, creamy curds. The stirring goes pretty slowly at first, but be careful, once the eggs start to set they can go from perfect to overcooked in seconds.
  6. Remove the eggs from the heat before they are dry and season to your taste.
  7. Serve with toast, muffins, bagels or croissants, some coffee and some strawberries or orange slices.

Well, anything with a stick of butter in it will taste pretty good, but isn't that a lot of added fat?

A dozen eggs feeds 6 to 8 people so a stick of butter means the addition of about 1 tablespoon of butter per person. You're right, the butter is necessary because it adds flavor, but the fat in the butter also helps create that wonderful creamy consistency in the scrambled eggs. Plus, this is a special occasion meal; you’re meant to indulge a little.

But, Jay, this technique requires patience and concentration, is it really kid-friendly?

Absolutely! Kids can help crack, beat and whisk the eggs in the pot … with dad’s supervision, of course. You may have to watch for some stray bits of shell during the cracking portion but otherwise you’ll be fine. If  your kids are little or you're worried about them being around the stove, have them set the table, put out the breadbasket or arrange the plates. Having coloring books and toys ready is also a good idea.

On behalf of dads everywhere, thanks Jay. And to all the Moms, have a super relaxing Mother's Day and enjoy all the pampering. You deserve it!

Hey, how are you planning to spend Mother's Day? Leave us a comment and let us know.