Tuesday, January 29, 2019

the most perfect cheesy eggs

Can we talk real quick about this "snow day" that's happening in Georgia right now?
My office closed (which hardly ever happens), and it's currently sunny with no clouds.
What on earth?!

I won't lie, I am enjoying the surprise day at home with the kiddos!
But working from home with two small children is a whole thing, ya'll.  I think I could go a lifetime without seeing another Mickey Mouse Christmas movie.
An actual lifetime.

In the spirit of being "snowed" in, staying in pjs all day, and hopefully having the time to make some breakfast in your own kitchen for once (I swear, it is such a luxury to me to make breakfast at home on a weekday - it's what I look forward to on work from home days!), let's talk about cheesy eggs!

Eggs are such a tricky thing.
I don't think I've ever really been good at eggs, honestly.  Mine were always too dry, or had that weird film they get if the pan is too hot when you pour them in, or were just generally meh.
Then one day years ago, Joe decided he wanted to be good at eggs and did some research on how.
Quick question - why did I never think to Google it?
So anyway, he taught me the magic of cooking eggs "low and slow," and boy, does that make a difference.
It takes a liiiiittle bit longer, but it's so worth it.  And when I say longer, I mean it takes like 3 minutes instead of 1 minute.

I will say, I remember him telling me once that you shouldn't season the eggs ahead of time.  I think I prefer to season them pre-cook because it ensures the seasoning is evenly distributed, but they are a little prettier if you don't.
Let's not make this more complicated than it needs to be.
Do we even really care when S&P is added if there's cheese involved?

Didn't think so.

  • 2 tbsp butter
  • 3 eggs
  • shredded cheese of choice (I used a Mexican blend - sharp cheddar would be tasty too)
  • salt and pepper, to taste
  1. Heat a skillet on low/medium-low heat, and melt butter.  I'd say juuust under 2 tbsp for every 3 eggs you're making. (I think the butter is key and takes them to another level! It's going to look like a lot, but trust me on this.)

  2. Whisk the eggs with some salt and pepper, to taste.  Really whisk them up - put some muscle into it!
  3. Pour them into the butter, and slowly stir until they begin to come together.
  4. When they are still wet in the center, add your cheese of choice.  Add a healthy handful, between 1/4 - 1/2 cup.

  5. Stir a few more times, and take them out of the pan early.  When my gut says they need 10 more seconds, I take them out and they tend to be perfect! (They'll still cook a little on your plate from residual heat.)
I think whisking them up quickly makes them fluffier (am I making that up?), and then cooking them in butter, slowly, and taking them out before they can overcook makes such a difference.
They are so delicious!
And here's the good news - the keto diet encourages you to have butter...and cheese...AND EGGS.  So eat these and bask in your healthiness.

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