Pretty Darn Good Scrambled Eggs




If you are at all like me, cooking may not be near the top of your skills list. In fact, it might not even be visible from the top of your skills list.

Yes, I can boil water, (here is a link, in case you need it:, but aside from things that just need to have heat applied to them, there wasn’t much of a culinary nature that I could do to impress anyone.

That was until I discovered that it is pretty easy to create pretty good dishes with eggs. So in an effort to assist those who, like me, suffer from gastronomic dysfunction, I share my not-so-world-famous recipe for “Pretty Darn Good Scrambled Eggs.”

(Serves 2)

Step 1: Ingredients:

Eggs 6 The fresher the better
Milk 4 tblsp (That’s tablespoons - the bigger one)
Sun dried tomatoes ¼ cup Include lots of the olive oil!
Onion, chopped ¼ cup Variation: 4 scallions or green onions
Fresh chives, chopped 4-5 Optional
Fresh basil, chopped 4-5 leaves Optional
Cheese, shredded ½ cup More if you like really cheesy things!

Step 2: Getting Ready: Gather the Ingredients

The real secret to this recipe is the sun dried tomatoes. The olive oil and spices that the tomatoes are preserved in provide much of the flavor of this dish. My very favorite is Bella Sun Luci Julienne Cut with Italian Herbs, but there are many good brands out there.

I usually use plain old Cheddar cheese, but a Cheddar-Monterrey Jack blend is good, or anything other mild cheese that strikes your fancy. You can purchase shredded cheese, but I prefer to grate it.

Aside from the tomatoes, the key word for all the other ingredients is “fresh.” The difference fresh ingredients make is amazing. During the non-winter months I like to harvest the chives and basil from our garden. Buying fresh ingredients from a farmer’s market or co-op is the next best thing. I recommend buying organic, just because I think that all the nasty stuff they use on crops and feed to animals these days really is disgusting.

Chop the onion to whatever size looks appealing to you.

Note: Do not rub your eyes while chopping onions. It will make you forget that you were hungry.

Step 3: Getting Ready: Materials

You will need:
  • A medium-size mixing bowl
  • A mixer or egg whip
  • A small frying pan
  • A cooking spoon or spatula

Step 4: Cooking Instructions:

  • Crack the eggs into the mixing bowl, add milk, and mix thoroughly. Set aside.
  • Begin heating the frying pan on medium heat.
  • Put the sun-dried tomatoes in the pan and stir. Be to include plenty of the olive oil.
  • When the oil gets hot, add the chopped onions and fry for 2 or 3 minutes, stirring constantly.
  • Pour in egg and milk mixture.
  • Stir occasionally until the mixture begins to firm up, and often enough to avoid sticking.
  • Mix in chives and basil (optional).
  • When close to done, sprinkle on the cheese and stir until melted.

Serve and enjoy!
Serves 2.



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