How To...Make Beautiful Scrambled Eggs

Tonight we're having breakfast for dinner! My hubby and I have both had pretty nutso days at work and with nothing really prepped for dinner, he suggested doing a quick yet filling breakfast for dinner.

I'm pretty sure that cooking eggs was one of the very first things I learned to do in the kitchen when I was a little tot- my mom would help me beat the eggs and then we'd magically watch them set and scramble in the warm pan. I felt so accomplished and proud of myself! After some experience, I learned how to make "eggs, over-medium", A.K.A. "ding-ding eggs" as I called them (because it's only fitting that you "ding" your toast into the goey egg yolk as you eat), and honestly, this is when my heart-felt interest in cooking began to cultivate.

Anyways, through the years I learned a great tip for making really wonderful scrambled eggs. It won't necessarily effect the taste per se, but there is nothing grosser than a fork full of rubbery, flat scrambled eggs.

In order to create light, fluffy, cake-like scrambled eggs that have a show-stoppingly beautiful yellow color, simply scramble in 1/8 teaspoon of Cream of Tartar per 2 eggs. And remember not to overcook the eggs, as they will continue to cook another 30 seconds after you take them off the heat.

Tell me how it goes for you, email me at niche.klebba@gmail.com