There’s something about getting up in the morning, heading down to the kitchen in my pjs and cracking a few eggs into a skillet that starts my day off right and puts me at ease. If it’s a weekday, I’ll try and go the healthy route with a gently poached egg over a bed of veggies or an egg white omelet, but none of it compares to a simple batch of soft scrambled eggs.
I’m astonished by the quantity of people that have no clue how to properly make eggs or, worse, have never had the pleasure to actually eat properly scrambled eggs. I think eggs are often a breakfast component that gets hustled along in the busy morning, or whipped up in seconds at a face-paced diner, which is a shame. Good scrambled eggs take a little bit time, cannot be rushed, and almost need to coddled along the way. They should have a luxurious, almost velvet-like taste and literally melt in your mouth.
There is no need for gratuitous cheese or fancy ingredients, just a little patience on your behalf.
For my perfect eggs, you’ll need the following: eggs, butter, parmesan cheese, whole milk and chives.
If you’ll look above, I even labeled each ingredient for you, well, because I could.
Let me explain.
As I unabashedly admitted a few days ago, I’m not exactly a tech-savvy person, so when I signed on for a “super secret” project a few months back, and found out I was going to be receiving the brand new HP Sprout computer to use and review, I was a little bit apprehensive. I mean, I can barely handle my simple low-maintenance laptop now, how would I ever manage to master a machine built to impress??
Little did I know that the computer could be a huge help in facilitating some creativity for my blog posts and life in general – and the best part?? It’s ridiculously easy to maneuver with a learning curve that’s almost non-existent. While it functions as a working PC (with 1 terabyte of storage!), the actual Sprout hub is kind of like a candy land for the creative soul.
Not only do you have a massive 23-inch touch screen, a huge step up from tiny laptop, but it also comes with a touch pad that does everything from scanning 3-D objects and documents into the computer, to being able to use your hands to create original content. I haven’t even begun to scratch the surface on what this machine can do, but have had so much fun playing around with it in the last couple weeks.
Today I’m just going to talk about one function of the Sprout program – the workspace and what I used to label my photo and to create the step-by-step collage below. I can’t tell you how many hours I’ve spent in Photoshop trying to figure out the layer function and how to include text on my pictures, now with the Sprout workspace, I can do it in literally minutes. (I know I sound like a walking PSA, but I LOVE this machine.)
All I had to do was drag my picture to the workspace, and then let the creativity begin! While I used the type function to write my ingredient list, the computer also comes with a stylist, so you can write directly on the pictures in your own handwriting. Pretty cool.
I used the Sprout to create the graphic below, depicting the perfect method to make scrambled eggs, but let me explain it a bit further.
The technique I now use to make scrambled eggs, funnily enough was an idea that came from a cheesy food-inspired romance novel I read a while back. After you whisk the eggs and milk together, butter is grated into the raw eggs, gently stirred and then dumped into a non-stick skillet. Grating the butter helps the fat to evenly distribute and melt as you cook, making the eggs ultra creamy.
Once the eggs go into the pan, it’s set on a low heat and continuously stirred with a spatula until they’re slightly underdone. When they’re still a little bit runny, take them off the flame, the residual heat from the pan will finish cooking the eggs. A final sprinkling of parmesan cheese and salt and pepper to taste finish them off.
I like to serve them over some toasted ciabatta bread, but eating them plain is just as tasty.
Stay tuned for more about the Sprout later this week!
- 2 eggs
- 1½ tablespoons frozen unsalted butter
- 2 tablespoons whole milk
- ¼ teaspoon salt
- 1 tablespoon parmesan cheese
- 2 teaspoons chopped chives
- 2 pieces ciabatta, toasted
- Whisk eggs until light and fluffy.
- Whisk in milk and salt.
- Grate butter into eggs.
- Place a non-stick skillet over a low heat. Add eggs.
- Stir eggs almost constantly with a spatula until the begin to cook.
- Once the eggs are almost completely set, but still a little runny, remove from heat. Add in parmesan cheese. Season with salt and pepper.
- Place eggs on toasted ciabatta and sprinkle with chopped choices.
This post was sponsored by Collectively on behalf of HP, all thoughts and opinions are my own. Thank you for supporting the companies and brands that help to keep us afloat!