Published January 1, 2005.
To keep our scrambled egg recipe light and fluffy while adding hearty ingredients such as sausage, cheese, and vegetables, we had to eliminate as much of the added moisture as we could. Some ingredients were more appropriate for our scrambled egg recipe than others: Drier leafy greens, crunchy vegetables, and breakfast meats worked better than mushrooms and ham steaks, which are full of water and brine, respectively. To further reduce the moisture content, we decided to sauté the vegetables before adding them to the eggs and then remove them from the pan and wipe it dry before adding the eggs. We replaced the milk called for in our original recipe with half-and-half, which has more fat and less moisture.