Image Source: POPSUGAR Photography / Anna Monette Roberts
You will never make scrambled eggs another way after learning Paula Deen's method. When I spoke to the Southern chef a few weeks back, she told me her unique method of scrambling eggs:
We can't operate without Vidalia onions out here. I like to fry the onions and mix with my scrambled eggs. I use water instead of milk. Water makes them lighter. Water doesn't make it as tough as milk. I cook them on low, and use half bacon drippings and half butter, so you have the best of both worlds. I like to put a lid on my scrambled eggs, turning them all at once. If you cook them too fast, it makes them not so good.
So, geared up with bacon grease, Vidalia onions, my favorite salted butter (Kerrygold), and some eggs, I got to work. The results tasted more delicious than I could have imagined. Curious how to recreate this at home? Here's some step-by-step instruction:
Image Source: POPSUGAR Photography / Anna Monette Roberts
Melt 1 tablespoon of butter and 1 tablespoon of bacon grease in a nonstick pan over medium heat.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Add onions and cook until caramelized. Meanwhile, crack eggs in a bowl (I used three large) with a splash of water. Use a fork to prick the yolks and whisk until mixture is frothy and well-combined.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Cook onions until they are caramelized. Turn off the stove and set pan aside to let the onion and pan slightly. You don’t want the pan to be too hot, otherwise the eggs will fry instead of scramble.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Once the onions and pan have cooled slightly, return to a low heat. Pour in eggs.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Cover and allow the eggs to slowly cook for a few minutes.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
When the eggs appear slightly-set, open the lid and turn the eggs with a spatula.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Cover and cook for a few minutes more. You want the eggs to be a soft scramble.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Serve immediately with a side of bacon.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
These eggs turned out exceptionally well. First off, the eggs turned out soft, not tough, as Paula promised. The onions sort of melt into the egg and its flavor, combined with the bacon and butter, tastes so nostalgic and comforting without being too heavy. I'm a convert to this scrambled eggs method. I plan on making this again and again.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
My only complaint? In the future, I may make the caramelized onions in advance so this recipe can come together more quickly!
