The scrambled egg Queen

I really love cooking breakfast at my Inn. I like trying new things like: Gateau of Vegetable Crepes, Spinach-herb Quiches, Croissants au Gratin, and Terragon Eggs in Puff Pastry. All are wonderful gourmet dishes. Most of my guests love them, but every now and then, a guest or two, or three just wants down home biscuits and gravy or plain ole scrambled eggs. Well, I can do that too. In fact, I've got the scrambled egg thing down pat.

When I first started making breakfast for 8-10 people on a regular basis, I discovered I needed a few menues that would be easy to do for a large group, or in a situation where my help didn't show up, or when I had come downstairs late in the morning, with only ten minutes to get it all together. Or maybe I forgot to go shopping and the only ingredients I had dictated the kind of breakfast I could make. I most often have eggs on hand. Enter: scrambled eggs!

Most people like scrambled eggs, adults and kids alike. Some like them plain, some with cheese, and some with ketchup or chili sauce. Some even like sauteed mushrooms, tomatoes, or spinach stirred in. Kids prefer plain or with cheese. They don't want cream cheese, or feta, or mozzarella. They want plain ole American or, maybe, mild cheddar. I can do that, but my specialty is scrambled eggs with cream cheese, onion, chives, basil, and dill. This is my take on "Gourmet" eggs. They are fabulous! And my guests, except for the kids, love them. I get a lot of positive feedback.

Besides liking the flavor and ingredients of the eggs, they also like the consistency and the appearance. To me, making scrambled eggs correctly is an art. When I was first exploring the best way to prepare them, a fellow innkeeper suggested microwaving them. I tried it and they did puff up nicely and look appetizing, but they were rather insipid. For some reason, the microwave cooked the flavor out of them. Besides I wanted more control, and the only way to get it is with a heavy, seasoned, wrought iron frying pan and a rubber spatula.

There are several things you must and must not do when preparing scrambled eggs. First of all, if you cook for over 4 people, you should mix them in the blender......not too long...you want air in them, but you don't want them to be overly foamy. Secondly, never water them down with milk or even cream. Next, before you cook them, always melt a liberal amount of butter in the pan and have the pan very hot.........not too hot, you don't want the butter to turn brown. Test the pan with a sprinkle of cold water. If it sizzles, add the beaten eggs.

Now, and this is one of the most important parts, start with the flame on high, but gradually lower it, as you slowly cook the eggs. Scrambling does not mean swishing the eggs around furiously in circles. The proper motion is a pushing motion...........back and forth slowly, as the eggs begin to coagulate. Be sure you're scraping all the way to the bottom of the pan. Let's say we're cooking for kids, so we're using shredded cheddar cheese. I hate American! Do not add the cheese until the eggs are almost finished. You don't want them too wet or too dry. They should look like little yellow mounds of whipped cream only they will be more firm. As you're finishing up, the cheese will be melting. Fold it in carefully.

Now if you're doing the cream cheese version, start out the same way. Sprinkle on the herbs, as the eggs begin to coagulate, then add 3 or 4 large dabs of Philadelphia cream cheese with chives and onions. Place the cheese in different places around the pan, so it will be easier to work in and distribute. If you're eggs finish before your family or guests are ready to eat, you may leave them in the hot pan and cover with tin foil until ready to serve. If they will be sitting in the pan a while, don't finish them completely, as they will get hard in the hot pan. You want them firm, but not hard or, on the other hand, not wet and runny.

Serve your eggs with ham, bacon or sausage and hot buttered toast or croissants. Do Not let them get cold. Cold scrambled eggs are terrible!

There are many ways to serve scrambled eggs. You'll find the one that suits your guests best:

1. Serve with sliced tomatoes on the side. You can also stir chopped tomatoes or other vegetables into the eggs. Don't for get to add cheese. Mozzarella is a good one.

2. Add a dollop of chili sauce on the top. It looks pretty and is very tasty. Include some bacon on the side.

3. Cream cheese not only adds to the flavor, but gives your eggs that creamy texture. Serve with ham and sour dough toast for raves from your guests.