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 about how to re-create this at home? Here's some step-by-step instruction.
