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Scrambled eggs have been a breakfast staple for many years for good reason: They are nutritious and taste good. Serve them up with a side of toast and bacon or ham, and you have yourself a gourmet breakfast. Don’t limit yourself to serving them just for breakfast. Add a few ingredients like cheese, ham and mushrooms and you have a hearty and nutritious dinner. The trick to making any scrambled egg meal special is to know how to cook them to perfection.

Nutritious Eggs
Eggs are yummy to eat and nutrient-dense. Eggs are considered nutrient-dense because they provide more nutrition to the diet than they do calories. One egg contains 70 calories, which is only 3% of the daily intake for a 2,000-calorie diet. Eggs contain protein, Vitamin A, Vitamin E, riboflavon, Vitamin B6, Vitamin B12, folate, iron, phosphorous and zinc. That’s one power-packed little egg.

Purchasing Your Eggs
To achieve perfect scrambled eggs, you should always start with fresh eggs. If you have access to a local farm that produces eggs daily, that’s great. If not, here’s what you need to know when purchasing your eggs. Just like any dairy product, eggs expire, so be sure to check the date stamped on the carton. Eggs should always be sold in a refrigerated case and should have clean, unbroken shells. The color of the egg does not affect its quality. The only difference between brown eggs and white eggs are the hens that lay them. Brown hens lay brown eggs and white hens lay white eggs.

Egg Preparation
For one serving of scrambled eggs, you will need two large eggs. Crack them over a bowl that is deep enough to allow for rapid whisking. Whisking the eggs will accomplish two things: combining the egg and the yolk and introducing air to the eggs, which will help them to come out light and fluffy when cooked. Make sure you don’t overbeat the eggs to the point that they begin to look glossy. Whisk them just enough that the egg mixture looks frothy and there is no visible distinction between the yolk and the white. Some like to add water or milk at this point, but it isn’t necessary. Cooking them correctly will determine how moist or dry they are.