Rather than dwell on the arguments about the healthiness of eggs, egg yolks, and egg whites, I just want to share how I like my scrambled eggs cooked.
I call this recipe the "Scrambled Egg Pizza". To do it right you need a sauce pan, not a frying pan. And I prefer to use butter to bacon grease to prep my sauce pan. I know some people won't eat eggs (fried or scrambled) that haven't been cooked in bacon grease. I'm not one of those good folks. I love eggs cooked in butter. So that might be a little unhealthy, unless you cook in ghee (which is like super condensed butter).
I start my scramble egg pizza by mixing three eggs together. I season the eggs with paprika, garlic, and black pepper. Then I mix everything together in a bowl until they have a smooth consistency.
While I am mixing the eggs and dry ingredients I let the butter melt in the sauce pan. As soon as the butter covers the bottom of the pan I pour the eggs in.
Now here is where you get your pizza-like quality. I let the egg mix cook thoroughly in the sauce pan. None of this stirring and chopping. I turn the heat down slightly to let the eggs cook longer without browning.
While the eggs cook I add green onions, black olives, and sometimes a little bit of pepperoni. The pepperoni is optional. When my wife makes the Scramble Egg Pizza she puts in some jalapenos or poblanos. She sometimes mixes in chopped or minced onions, the kind out of the bottle, not freshly cut.
You can turn the egg patty over once if it browns too much on the bottom but adding the extra dry ingredients should be done while they can still sink into the saucy mix.
We remove the eggs from the sauce pan before they finish cooking thoroughly, so they are still a little bit runny. We let them finish cooking on the plate.
Add some fresh fruit or maybe a piece of toast with fruit compote and you have a great breakfast. Best of all, you can adjust the number of eggs for your pizza according to who gets it. Kids obviously don't need three eggs.
