Eggs, A Love Story

I first started training when was in high school. I was serious about change, ready to do anything to get better. I started drinking creatine every morning, along with 4 glasses of water because I was so paranoid it was going to dehydrate me. I took 11 pack multivitamins. Giant pills that tasted like they got trampled in dirt. I set an alarm in the middle of the night, just to pound back a casein protein shake. These strange habits were rites of passage in the training world. None of these habits stuck around like eggs did though. 

One day I learned that eggs were a superfood. After reading they contained all the body’s essential amino acids, loads of easily digestible protein and healthy fat, I ditched the carton of eggs whites and never looked back. I’ve cooked eggs in every way imaginable. I ate them for breakfast everyday for years. Top priority when I got to college was to befriend the egg lady so I could skip the line and get my 4 over easy eggs without waiting. Today I’m more of a breakfast for dinner person, but still enjoy eggs a few times a week.

Scrambled eggs were the first thing I learned how to cook for myself. Fresh out of college, I would get frustrated when clients claimed they had no time for breakfast. You can have eggs in 5 minutes! I would proclaim, sounding like a spokesperson for the egg industry. Still a fan of scrambling my eggs, I’ve developed the perfect system to make them, which is what I want to share with you today.

First, get the pan hot. Throw on a generous tablespoon of butter, once that starts bubbling, it’s go time. While the butter is melting, gather your eggs. Four is my minimum, and 8 is the most I’ve had in one sitting, but more often than not I go for 5 eggs, unless its for dinner, when I’ll splurge for a half dozen. Crack your eggs in a bowl, bonus point if you can crack with one hand. Whisk ferociously with a small fork. This is the key to fluffy goodness. 

Pour the eggs in the pan and don’t touch them for 20-30 seconds. Once the edges start sticking to the side of the pan, pull them into the center with a spatula. After a few more seconds, divide the eggs in two, then flip. After flipping the eggs, lift the pan away from the stovetop. Scramble and chop and push the eggs around for another 30 seconds while hovering the pan over the stove. Before they totally dry up, scrape the eggs into a bowl, the preferred egg eating vessel. 

Serve with sea salt, pepper and hot sauce of your choice (mine is Cholula). Are you an egg fan? What’s your preferred way to cook them? 

Justin Miner

@justinminergain