Confession about eggs

Turkey bacon, spinach, tomato, mozzarella scramble

As a child I loved eggs- but I feared mushy scrambled eggs. I hated those scrambled eggs in the metal server trays at breakfast buffets that seem bland, soft, and mushy. That's why I never really ate scrambled eggs for breakfast, opting instead for omelets, poached eggs, or fried eggs. At home, I would sometimes make scrambled eggs, but I would always make them a little golden-brown. This is especially good in Chinese dishes, like eggs with tomatoes, which would be just plain weird to me with soft scrambled eggs.

Then, when I watched a season of Top Chef during college, I realized this was considered quite sacrilegious. Anthony Bourdain would declare a contestant's breakfast dish inedible, because overcooking eggs is "unacceptable." Hmm... was my way of cooking scrambled eggs a foodie faux pas?

Everyone has guilty pleasures in food- food we know should not be cooked a certain way technically, but it tastes good to us. My mom likes her noodles on the softer side, and her steak well-done. Both are things that horrify my food sensibilities. But is there really a right way or a wrong way? If I enjoy it, then does the rest of the world's opinion matter? I've decided to embrace my own way of enjoying food.

Even so, I remain open to new suggestions. I got over my dislike of softer scrambled eggs after stumbling upon a recipe on my friend's fabulous blog, Winner Celebration Party. I followed her recipe to a T (coincidentally, I had all the ingredients on hand.) They turned out soft, fluffy, and delicious. It is a super addictive combination- I have also tried adding some sun-dried tomatoes to the recipe- divine! Props go to WCB to changing my mind about scrambled :)

I will never embrace those buffet eggs, but these have become a weekend staple for me!

Parmesan pesto scrambled eggs- great brunch idea

Parmesan and Pesto Scrambled Eggs

From Winner Celebration Party

Ingredients:

3 eggs

1/4 cup milk

salt and pepper, to taste

oil

generous sprinkling of parmesan cheese

(Optional: sun-dried tomatoes)

dollop of pesto

Method:

1. In a bowl, combine eggs, milk, salt and pepper. Whisk.

2. Heat some oil in a large pan over medium-low heat. Add eggs, allow to solidify somewhat. Move the eggs around. Add parmesan cheese while still runny, fold. (Can add sun-dried tomatoes at this point if desired.)

3. Plate the eggs and top with pesto. Serve!