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Feeling Scrambled?

Sun, Apr 01, 2018 at 1:00PM

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Light, fluffy and easy to enjoy, scrambled eggs have more than earned their spot as a staple of the breakfast table.

Their classic form and irresistible appeal – even the pickiest of eaters would be hard-pressed to pass up some scrambled eggs – leads us to wonder: where did our passion for this dish begin? And how can we make it even better?

We’re tackling these eggy questions and more below – just read on!

A scrambled story

Scrambled eggs are such a familiar fixture of the modern breakfast table, that it seems impossible to imagine a world without them. Maybe we don’t have to!

For about as far back as we date human history, eggs seem to have played a central role. Even the Ancient Romans enjoyed them, most often as an appetizer of sorts to other, heartier fare. But when did scrambled eggs, specifically, come onto the scene?

While the answer isn’t completely clear, there are references to scrambled eggs in 15th-century Italian cookbooks – or at least, a dish very similar to what we now know as scrambled eggs.

In the next century, a quick trip westward to England reveals a similar enjoyment of eggs in their scrambled form – this time around, known as “buttered eggs,” which, in a 1596 entry, were described to be “beat… together…” and strained “into a posnet setting upon the fire,” where the mix would be stirred. In the next century, the recipe was refined further: beat eggs with salt and butter, then apply to warm buttered toast. (The crucial component of toast, as a tasty carb to complement the eggs, is still popular today, of course!)

Some other recipe entries of note say that scrambled eggs or Oeufs Rouilles, as they were known in France, were “undoubtedly the best” way to prepare eggs and that they “should not be overcooked but be kept soft and creamy,” a key rule of thumb we still stick to today – but more on that later!

Interestingly enough, some of the late 19th century recipes for this dish feature fun spins on the “scrambled” motif. In 1874, one English recipe called the dish “Jumbled Eggs,” and in 1857, an American entry directed chefs to literally “chop and mix all the ingredients into confusion.” Maybe scrambled eggs, then, evolved as a way to haphazardly (but deliciously) combine a few key ingredients – not to measured perfection but a more laidback and potentially “confused” state.

Either way, there’s no confusing our love for savory scrambled eggs!

An eggy ego?

Can your preference for eggs say something about your personality? Some would certainly say “yes” – many quizzes have been written up to help you determine your personality based on your egg preferences, and one 2012 study by the British Egg Industry Council even suggested that scrambled egg fans were more likely to be homeowners!

While it’s certainly not easy to tie egg preferences to personality, we think a few conclusions can be drawn from your penchant for scrambled eggs, at least: You enjoy the simple things in life (since scrambled eggs are anything but complicated), as well as a warm, fluffy, easygoing way to start your day – granola bars and hard-boiled eggs might be quicker and get you out the door in a hurry, but who wants that?

Ways to enjoy

All this talk about scrambled eggs is sure to stir up some cravings… so, how do you enjoy your next dish to the fullest?

When making scrambled eggs at home, ten different chefs will tell you ten different “secrets” on how to prepare the perfect batch – each with uniquely mouthwatering results. But one simple tip they’re all likely to swear by? Patience! That means cooking your eggs a little longer, at a lower temperature, than faster at a higher one – this will produce more of that soft, fluffy texture you love. It also helps to let the eggs do some of their cooking outside the pan with “carryover” or residual heat, so that when it’s time to enjoy them, they are not a second overcooked.

One other tip is to salt after the eggs are cooked, not just after they’re beat – this will prevent toughness.

Of course, when you’re enjoying scrambled eggs during breakfast or a weekend brunch, the method is even simpler – kick back, choose your favorite dish and enjoy. You can find Peach Valley’s famously fluffy scrambled eggs as a sandwich complement on our Birmingham Biscuit Love, Café Croissant or All-American Egg Sandwich, or try them alongside breakfast potatoes. Don’t forget about dishes like our classic Steak & Eggs or hearty Peach Valley Picker’s Skillet!

No matter your mix-ins or seasoning preferences, one thing’s for sure – the tried and true formula of egg, heat and a bit of early morning patience can get you a long way. Can’t wait? Come down to Peach Valley Café and try our own take on the scrambled treat. We look forward to seeing you soon!


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