This Is How Paula Deen Scrambles Her Eggs
Paula Deen is known for her love of rich, buttery meals, so it’s no secret that she has a few tricks up her sleeve when it comes to making scrambled eggs. The Southern chef’s recipe includes much more than just eggs and butter — we’re talking bacon grease, water… the whole nine yards. She recently explained her process to POPSUGAR, so if you’re looking for scrambled egg recipes that really jazz things up, look no further than the celebrity chef’s favorite method.
Start With GREASE AND BUTTER
To start, instead of greasing your pan with plain-old butter, mix equal parts baking grease AND butter to get, as Deen puts it, “the best of both worlds.” Bacon grease is super simple to get — just pour the grease into a cup next time you make bacon, and reserve it for your eggs.
sauté some onions
Don’t ever make the mistake of not including some veggies in your eggs. In addition to giving your meal an added nutritional element, they’ll give it extra flavor. And this is especially true of onions. They function more as a flavor-enhancer than a vegetable, so you’ll only know they’re there by the taste of your dish. Paula personally recommends Vidalias.
Mix With water
After you’ve greased your pan and added your onions, mix your scrambled eggs with a bit of water. That’s right; Deen recommends adding water instead of milk, because according to her, milk makes the eggs tougher. Water keeps everything light and airy.
Cover and cook on low heat
Finally, cook your eggs on low heat. Cooking them on high heat may make the process go faster, but your eggs are likely to get tough and less flavorful. Keep the heat low and put a lid on it to seal in moisture and help the eggs cook up nice and fluffy.
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(Photo via Food Network)
