The Night Before: How to Prep Eggs for Breakfast
I don’t know why it took me so long to realize this awesome and amazing technique (’tis possible everyone else in the whole wild world knows all about it, but in case not…)
Once we started doing eggs this way, we’ve not looked back. Now, on the mornings I plan eggs for breakfast, I (and my kids) get crackin’ the evening before. 😉
THIS HAS CHANGED MY LIFE FOREVERMORE.
It’s amazing how a few steps done ahead of times is, come later, totally and inexplicably greater than the sum of the parts.
- The evening before: crack your eggs in a pint or quart-sized jar.
- Add whatever you like for your eggs to taste good: butter, salt, pepper, spices.
- Shake it up, baby…so as to break up the yolks and get a good pre-scramble thing going. Or stick a fork in there and give it all a good mix.
- Add any vegetables you want. (I do peppers and jalapeños for my eggs. Occasionally, I stick a potato ball in there. (My boys are purists—just the egg, ma’am.)
- Put a lid on it (the jar, you know) and put the jar with all the ingredients in the refrigerator.
– In the morning, walk into the kitchen and smile like it’s a vacation day.
– Pull the jar with eggs and ingredients out of the refrigerator. Give ’em another good shake. Scramble those bad boys in a skillet like the boss that you are, or pour ’em in pretty-like and make an omelet.