My Perfect Eggs

I love perfectly cooked eggs; don't you?  Eggs are packed with protein and vitamin D (Incredible Edible Eggs), so I think eggs are the perfect addition to a salad, a quick and healthy snack, or served as the main dish.  Right now I'm just eating large eggs from the grocery, but I'm interested in trying fresh pastured eggs from chickens that are allowed to roam rather than caged birds.  I'll let you know how it goes when we get a chance to try them.

Hard-boiled Eggs
I've been experimenting with different ways to cook hard boiled eggs so they taste and look just right AND the shell peels easily. I used to cook my eggs The Better Homes and Gardens way, but I couldn't get the shells to peel easily so I tried a few different methods and this is the one I like best.

- boil water in a saucepan
- add eggs once water is boiling
- boil for 15 minutes
- remove eggs right away and place into ICE water (key to easy peeling)

Tips:
- use eggs that are 1-2 weeks old
- eggs will keep for about 1 week
- crack and roll gently to peel
- other recipes suggest putting the eggs in the water and bringing to a boil.  Once boiling, remove from heat, cover, and set for 15 minutes.


Scrambled Eggs
I watched Alton Brown make scrambled eggs this way several years ago, and I think they are the best. His recipe is more detailed so I've adapted it to my needs and likes.  This is a method rather than a recipe, so use the egg/cheese/milk mix that you like best.  I like to use 1 egg and 1 egg white with a little shredded cheese for breakfast many mornings. Pre-shredded cheese is not real food approved, but I haven't made that switch either. I'll get there.

- spray or butter your pan
- add eggs (cheese, milk, etc) to pan
- scramble with a silicone SPATULA LIKE THIS - this is the key
- add cheese
- let set for a minute
- scramble
- remove from pan right when the eggs are fully cooked and no liquid is in the pan. Let's ban dry brown scrambled eggs, shall we?