Eggs: Natalie’s 6 minute rule.
Featured in this photo is one of a variety of breakfast variations I make, which includes potatoes, eggs, mushrooms, onions, garlic and ginger, topped with fresh chives.
There is a method that I use that is a common thread is all of my stovetop egg cooking and that is to limit the amount of time the eggs are in the pan to 6 minutes or less.
Why? Have you every had dry eggs, tasteless eggs, or eggs that have even turned brown? Well, the egg at that point may have gone past the 6 minute limit in the pan, which zaps it of moisture that contributes to a tasty breakfast.
First, start out with local farm fresh eggs, if possible. The fresher the better and if you either know the farmer or ARE the farmer, all the better. Local foods are more economical, reduce the energy input to bring them to your table and also may contain elements that bring you that much closer in harmony with nature in your local environment. (Do not add the eggs to the pan yet.)
Second, heat up your oil or butter.
Third, flavor your oil or butter. It is very common in my kitchen to flavor oil with garlic and/or ginger.
Forth, begin cooking ingredients, starting with elements of your dish that require longer cooking times, such as potatoes. Add in mushrooms, onions and other ingredients, possibly peppers.
Add eggs to the dish, cooking 3 minutes, flip and then cooking 3 minutes more.
Pull the pan off the heat and sprinkle fresh herbs on top of your dish, while everything is still in the pan.
Plate up your dish and enjoy a wonderful breakfast, with tasty eggs that are cooked just right. Total prep & cook time approximately 30 minutes.
Viola! Bon appetite!
La cuisine de Natalie