a scramble
where to find me
the one whole leg collection
the basics
This is more of a philosophy than a recipe. Basically, I think omelettes are bad. They’re rubbery, bland, and require more technique than they’re worth. Scrambles, on the other hand, are comforting, complex, and yummier than they logically should be.
Still not convinced? Allow me to state my case:
— Scrambles are easier than omelettes.
I recognize that a classic French omelette is like the pinnacle of technique. But guess what? I’m not a classically trained chef and I’m guessing you aren’t either (if you are, what are you doing here, honestly). Most people just don’t know how to make a good omelette. Alternatively, anyone can make a scramble. All the technique you need is right in the name!
— Scrambles are faster than omelettes.
Who has the patience to stand there and watch your eggs slowly set when you know that you could just give them a little stir, get those raw eggs on the heat, and be on your way? Also, pro tip, if you ask for a scramble at a hotel omelette station, I guarantee you get out of that line at least 5 minutes faster.
— Scrambles allow for more balanced flavor.
When you make an omelette, all of your fillings are sitting on the inside, and none of that roasty, sweet, spicy goodness really infuses your eggs. In a scramble, all that flavor can really get up in there and there are no bad bites.
That’s it. Scrambles > omelettes, and that’s a hill I’ll die on. I hope that after you try some of the combos below, you’ll die on it with me.
my fave combos
hayley’s favorite
— broccoli, in little florets
— spinach, chopped
— feta & spinach chicken sausage, sliced
— goat cheese, crumbled
southwest
— red bell pepper, sliced or diced
— onions, sliced or diced
— cheddar jack cheese, shredded
broccoli cheddar
— broccoli, in little florets
— cheddar, shredded
greek (as featured in the one whole leg collection)
— leftover potatoes from the greek roasted chicken or lamb
— goat or feta cheese, crumbled
the process
For any of the combinations above, or any you come up with, just take a sec to think about how you want each ingredient to taste individually.
What it comes down to is giving each ingredient the love and time it needs to get really well cooked and delicious. As a rule of thumb, you should want to eat each individual ingredient on its own before it goes in your scramble.
I know that I like my broccoli roasted, my onions caramelized and sweet, and my red peppers cooked quickly in a hot pan so they get a little blistery.
— in one pan, add a little oil to prevent sticking and start with whichever add-in you want to cook the longest, and then start adding from there, stopping before the cheese
— in a small bowl, scramble some eggs (I usually have 2, my friend Colton has 4, so you do you)
— add in your eggs, scrambling until they’re cooked through or they reach your desired level of runny
— turn off the heat and fold in your cheese, just enough to get it melty
— once everything is lookin melty and delicious, serve it up with as much hot sauce as you dare (mine always gets a full sriracha or tapatío blanket)
notes
— gluten free depending on add-ins
— to make dairy free, skip the cheese
