How to Make Scrambled Eggs - A Quick & Easy Lunch

Today's post is a 2-for-1 special. Following the discussion of the last two days, I wanted to remain on the subject of knowing who is growing and making our food, in the hopes of avoiding giant food companies like Cargill. Plus, there’s a video showing how quick and easy it can be to make a great lunch or dinner.

For my lunch yesterday, everything I ate (except for the olive oil, unrefined sea salt and fresh ground pepper) came from someone I know:

Eggs – Lani’s Farm
Broccoli rabe – My garden
Hot peppers – My garden
Cheddar cheese (from grass-fed cows) – Bobolink Dairy
Seven grain bread – Grandaisy Bakery
Purple mizuna greens – Lani’s Farm

As for constructing my quick lunch? Watch the video below to see how simple cooking can be, even for someone not confident in the kitchen.

Be sure to notice how little I cook the eggs. There is enough residual heat in the pan to allow me to turn off the flame when the eggs are only about half-cooked. The eggs—like all foods—will continue to cook in a process called carryover cooking. Understanding this concept of letting food finish cooking off the stove or out of the oven is essential to avoiding dried out and flavorless food.