Scrambled Eggs

I'm an egg guy. Fried, soft, or scrambled, it's all good to me. Scrambling is probably the easiest, especially if you're camp cook at our annual ranch retreat. It's simple, clean, and you can feed an army.

Most people crack the eggs into a bowl and whip them up first. That works. But I like to just crack the egg right into the pan and slowly mingle the whites and yokes. 

Here's a new and nifty way to crack an egg. 

My buddy Josh sent it to me. 

Just wack the center of the egg on the pointed protruding edge. 

And bam! Perfectly cracked egg. I'm impressed. Cuts clean, right through the inner egg membrane, and leaves hardly any egg white on the cracker. Thanks Josh!

Then just unload them right into a heated, non stick pan. Oh yeah, for best results use farm fresh Flocchini eggs. 

Just let them slowly cook, without breaking the yokes yet. As the whites get white, just stir them around so they cook evenly.

In the meantime, chop up some of last night's buffalo burger.

As the whites get cooked, start to break the yokes and get them cooking. The idea is not to just mix the whites and yokes together, but let them cook separately. This makes for a more colorful batch of eggs, and better tasting too. 

Well before its fully cooked, add your buffalo burger so it can get warmed up. Good time to add some seasoning as well. 

Looks done to me. Don't over cook them. I'd rather them a little snotty than rubbery. 

Come and get it!

Now that's fine dining. 

Delicious. Can't beat home grown eggs and bison. Makes for a pretty tasty breakfast. There is more than one way to cook an egg. But when you need to feed the men, scrambling is the quickest way to go. Special thanks to John Flocchini for hosting our men's retreat and providing the food. Paved the way for a real encounter with our Providential Father. Keep up the Good work, pal. On to the next one!