Fluffy Scrambled Eggs on Sunday & A Giveway Build-up!

This is a really quick post today. That's because I'm busy getting ready for the "reveal" of a project that Muneeba of An Edible Symphony and I have been working on. I'll give you more details at the end of this "how to" technique for making the fluffiest scrambled eggs I've ever made! I wish I could remember which blog talked about this, but I remembered it as I was getting ready to make a quick breakfast of scrambled eggs and toast.  I wanted to see if the claim of really fluffy eggs this way was really true.

You need a pot of boiling water and a bowl. I used a stainless steel bowl. I'm not sure how well glass would work, but you can try it-- and please let me know.

Bring the water to a boil, and place the bowl on top. You don't want the bottom of the boil to touch the water. Here, I've  beaten five large eggs, seasoned them with a little kosher salt & fresh cracked pepper. I splashed a little bit of milk into the eggs and gave them a really good whisk.  Let's talk about chives, for a moment, shall we? I think these are one of the easiest herbs to grown yourself.  Even for apartment dwellers, they do well in containers. Mine are still thriving in mid-November.  I love chives in scrambled eggs, so chopped up a few... add a little unsalted butter into the bowl, that is heated from the boiling water. Now add the seasoned eggs....  and whisk....

Keep whisking, and the eggs will firm up in about 3-5 minutes! I added the fresh chopped chives....and grated some sharp cheddar that I had.

Amazing!  Fluffy scrambled eggs.

Craig and I agreed, that these are egg-selent eggs.  Sorry. I couldn't resist.
Try this, the next time you make scrambled eggs. I think you'll agree that this works beautifully. Don't go away yet!

TWO ANNOUNCEMENTS!

I've had a few readers who have commented that they can't find my recipes. Here's how:

1. You can print my recipes two ways-- at the very bottom, you will see the recipe card from "KEY INGREDIENT".  You can print them. See?

1. Or, look at the very bottom, and you should see a PRINT PDF Icon-- right above the STUMBLE ME icon. 
   
2. HOWEVER, if you are receiving my posts via email (FEEDBURNER), you will need to actually visit my blog site.  Do you see where it says "A FEAST FOR THE EYES" in blue letters. Put your mouse cursor right on top of that. Now hit CLICK and you will JUMP to my site. Repeat either Steps 1 or Step 2 above.

DRUMROLL  PLEASE....

Tomorrow, November 16th, is the "big reveal" of a project that includes features one of my favorite food bloggers. I'm speaking about Ree Drummond of "The Pioneer Woman Cooks".

Ree has just published her first cookbook and it's hit the #1 slot with the New York Times (Hard Advice).

Muneeba and I will each be giving out a free copy of her cookbook. Yes, that's right! You have two chances to win.



So, come visit us tomorrow to find out what we're cookin' up for you, and how you can win your very own copy.  Oh, if you already have a copy-- it's a perfect Christmas gift. In the meantime, please pay Muneeba's blog a visit. She's a lot of fun, and very talented.

See y'all tomorrow!