The Most Basic yet Important Breakfast: A Guide to Making Perfect Scrambled Eggs and Crispy Bacon

When it comes to making breakfast, there's no need to overcomplicate things. The most basic ingredients – eggs, bacon, toast, and butter – can be transformed into a delicious meal with a bit of technique and patience. In this article, we'll focus on making perfect scrambled eggs and crispy bacon, two essential components of any breakfast plate.

To start, let's talk about the importance of cooking bacon. Bacon has a lot of fat, which means it doesn't cook at the same temperature as other ingredients. If you try to cook bacon in a pan or with high heat, it will burn before the fat has a chance to render and crisp up. That's why we're going to cook our bacon in the oven, where the temperature can be controlled precisely.

To cook our bacon, we'll start by lining it out on a baking sheet in a single layer. We want to make sure that the thinner pieces are towards the center of the sheet, as they will cook faster and more evenly. Then, we'll place the baking sheet in a cold oven set to 375 degrees Fahrenheit. As the temperature rises, the fat will begin to render out and crisp up around the bacon. This process can take anywhere from 20-30 minutes, depending on how crispy you like your bacon.

While our bacon is cooking, let's talk about making scrambled eggs. Scrambled eggs are a classic breakfast staple, but they can be tricky to make. The key is to beat the eggs gently and cook them over low heat, stirring constantly until they're just set. We want to avoid overcooking the eggs, as this will result in dry, rubbery texture.

To start making our scrambled eggs, we'll crack six eggs into a bowl and whisk them together with a fork. Don't overbeat the eggs – we just want to break up the yolks and mix everything together. Then, we'll add a pinch of salt and pepper to taste, and give the mixture one final stir.

Now that our eggs are ready, let's cook them in a pan over medium heat. We want to keep the heat low so that the eggs cook gently, without scrambling too much. As the eggs start to set, we'll use a spatula to gently lift and fold them towards the center of the pan. This will help distribute the heat evenly and prevent the eggs from cooking too quickly.

While our eggs are cooking, let's talk about buttering our toast. There's nothing like a nice piece of toasted bread to start your day off right. We'll simply spread some butter on each slice of toast, and we're good to go.

Now that all our ingredients are ready, it's time to put everything together. We'll place our cooked bacon on top of the scrambled eggs, add a sprinkle of salt and pepper to taste, and serve with a side of toasted bread. And there you have it – a delicious breakfast made with the most basic yet essential ingredients.

The Secret to Perfect Scrambled Eggs

One of the most important things to keep in mind when making scrambled eggs is to not overcook them. This can happen if you're using high heat or stirring the eggs too much, which will break up the curds and result in a dry, rubbery texture. Instead, we want to cook our eggs gently over low heat, stirring constantly until they're just set.

To achieve this, we'll use a spatula to lift and fold the eggs towards the center of the pan. This will help distribute the heat evenly and prevent the eggs from cooking too quickly. We'll also make sure to stir the eggs occasionally, but not too much – we want to leave some room for the curds to set.

The key to perfect scrambled eggs is to cook them slowly and gently. With a bit of patience and attention, you can achieve a dish that's both delicious and visually appealing.

Saving Bacon Fat

One of the best things about cooking bacon is the resulting fat. This fat is not only delicious on its own but can also be used in a variety of other dishes, such as making potatoes or adding flavor to vinaigrettes. If you're looking for ways to use up your bacon fat, here are a few ideas:

* Add it to mashed potatoes for an extra boost of flavor

* Use it to make a vinaigrette dressing for salads

* Drizzle it over roasted vegetables for added richness

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"WEBVTTKind: captionsLanguage: enproper scrambled eggs perfectly cooked bacon we're just gonna bring it back down to ground level and make proper scrambled eggs and perfectly cooked bacon we're basically just going over the most basic breakfast you can make we're just gonna take the simple ingredients we just have eggs we just have bacon and we have some toast some butter of course and you don't meat I like the make it look nice we don't have to over complicate things we're talking about eggs we're just gonna take simple ingredients and cook them well first let's get the bacon into the oven so obviously bacon has a lot of fat and then meet those two things don't really cook at the same temperature so cooking them on a pan or anything like that doing them on high heat this means gonna cook way before the fat melts and renders what I like to do take my strips line them up make sure the thin ones say in the middle of the baking sheet things cook quicker and harder on the rims of the baking sheet I found at least I like to keep thinner pieces in the middle like this one so basically what you're gonna do now is this is all cold hands cold I'm gonna stick it into a cold oven and I want to bring it up to temperature slowly I want the temperature at 375 as the temperature slowly gets to 375 all this fat is going to render out and crisp up nicely around the same time the meat crisps up so that's why I like this method and it's easy there's no splatter you pop it in the oven you forget about it do what else you have to do that should take twenty to thirty minutes so I don't know if you can see we got some pieces that are a little lighter in the center like I told you and then some of these pieces towards the end that are more cooked so I want to do like a switcheroo and you switch the more cook to more brown pieces to the middle and the middle pieces to the end and I'm gonna flip them all back in we may flip at another time depending on it right now it's not about like a temperature or anything it's how Brown how crisp how rendered is the fat and that's gonna determine when it's done for me what I did is I didn't flip them I just kind of took the pieces that are less done and moved them towards the edges while the pieces that are almost perfect and keeping in the center back in for a few more minutes all of these guys in the middle they're done these guys are still not done they're just like a little fatter give him a quick flip and then throw them back in for another few minutes you're this kind of person you can save the bacon fat you can cook with it potatoes make a vinaigrette it's good to have personally I don't like to cook my eggs in bacon fat if I was making potatoes that's where that would go it's not brittle you know it'll Bend it's not so crispy that it's like you know eating cardboard that's how I like my bacon there's a thin line between perfect and burnt so I've got six eggs that works for like two to three people just make as many as you need three eggs per person is probably a good sort of ratio to follow when making scrambled eggs or an omelet and we just kind of want to beat them like a little lightly not as crazy as we may have done for the French omelet take a shovel pops in just use the other shell sort of scrape it out first too much about it we're going over to the stove with the scrambled eggs salt pepper and butter and that's it we got breakfast medium heat not too hot not too low cook them gently let's sort of set up for a minute and just start pulling these guys into the center everything that sets up pull to the center I'm gonna lower the heat right now it's all starting to come together now at this point it's a matter of preference this is cooked right so I'm going to shut the heat off and then the heat of the pan will finish cooking and ease to perfection it's like glistening it's not dried there's no browning it's perfect it's thought you've got like a little bit of egg whites that sort of drape through it then perfect bacon this is breakfast every day so easy another egg lesson in the bucket hope you guys enjoyed it and found it helpful if you did hit the like button hit subscribe and if you want to make sure that you get these videos whenever I release them you need to hit the notification though you know that Bell it's a bell over here right next to the subscribe button hit that but that's the most important button that's all I got thank you and I'll see you next timeproper scrambled eggs perfectly cooked bacon we're just gonna bring it back down to ground level and make proper scrambled eggs and perfectly cooked bacon we're basically just going over the most basic breakfast you can make we're just gonna take the simple ingredients we just have eggs we just have bacon and we have some toast some butter of course and you don't meat I like the make it look nice we don't have to over complicate things we're talking about eggs we're just gonna take simple ingredients and cook them well first let's get the bacon into the oven so obviously bacon has a lot of fat and then meet those two things don't really cook at the same temperature so cooking them on a pan or anything like that doing them on high heat this means gonna cook way before the fat melts and renders what I like to do take my strips line them up make sure the thin ones say in the middle of the baking sheet things cook quicker and harder on the rims of the baking sheet I found at least I like to keep thinner pieces in the middle like this one so basically what you're gonna do now is this is all cold hands cold I'm gonna stick it into a cold oven and I want to bring it up to temperature slowly I want the temperature at 375 as the temperature slowly gets to 375 all this fat is going to render out and crisp up nicely around the same time the meat crisps up so that's why I like this method and it's easy there's no splatter you pop it in the oven you forget about it do what else you have to do that should take twenty to thirty minutes so I don't know if you can see we got some pieces that are a little lighter in the center like I told you and then some of these pieces towards the end that are more cooked so I want to do like a switcheroo and you switch the more cook to more brown pieces to the middle and the middle pieces to the end and I'm gonna flip them all back in we may flip at another time depending on it right now it's not about like a temperature or anything it's how Brown how crisp how rendered is the fat and that's gonna determine when it's done for me what I did is I didn't flip them I just kind of took the pieces that are less done and moved them towards the edges while the pieces that are almost perfect and keeping in the center back in for a few more minutes all of these guys in the middle they're done these guys are still not done they're just like a little fatter give him a quick flip and then throw them back in for another few minutes you're this kind of person you can save the bacon fat you can cook with it potatoes make a vinaigrette it's good to have personally I don't like to cook my eggs in bacon fat if I was making potatoes that's where that would go it's not brittle you know it'll Bend it's not so crispy that it's like you know eating cardboard that's how I like my bacon there's a thin line between perfect and burnt so I've got six eggs that works for like two to three people just make as many as you need three eggs per person is probably a good sort of ratio to follow when making scrambled eggs or an omelet and we just kind of want to beat them like a little lightly not as crazy as we may have done for the French omelet take a shovel pops in just use the other shell sort of scrape it out first too much about it we're going over to the stove with the scrambled eggs salt pepper and butter and that's it we got breakfast medium heat not too hot not too low cook them gently let's sort of set up for a minute and just start pulling these guys into the center everything that sets up pull to the center I'm gonna lower the heat right now it's all starting to come together now at this point it's a matter of preference this is cooked right so I'm going to shut the heat off and then the heat of the pan will finish cooking and ease to perfection it's like glistening it's not dried there's no browning it's perfect it's thought you've got like a little bit of egg whites that sort of drape through it then perfect bacon this is breakfast every day so easy another egg lesson in the bucket hope you guys enjoyed it and found it helpful if you did hit the like button hit subscribe and if you want to make sure that you get these videos whenever I release them you need to hit the notification though you know that Bell it's a bell over here right next to the subscribe button hit that but that's the most important button that's all I got thank you and I'll see you next timeproper scrambled eggs perfectly cooked bacon we're just gonna bring it back down to ground level and make proper scrambled eggs and perfectly cooked bacon we're basically just going over the most basic breakfast you can make we're just gonna take the simple ingredients we just have eggs we just have bacon and we have some toast some butter of course and you don't meat I like the make it look nice we don't have to over complicate things we're talking about eggs we're just gonna take simple ingredients and cook them well first let's get the bacon into the oven so obviously bacon has a lot of fat and then meet those two things don't really cook at the same temperature so cooking them on a pan or anything like that doing them on high heat this means gonna cook way before the fat melts and renders what I like to do take my strips line them up make sure the thin ones say in the middle of the baking sheet things cook quicker and harder on the rims of the baking sheet I found at least I like to keep thinner pieces in the middle like this one so basically what you're gonna do now is this is all cold hands cold I'm gonna stick it into a cold oven and I want to bring it up to temperature slowly I want the temperature at 375 as the temperature slowly gets to 375 all this fat is going to render out and crisp up nicely around the same time the meat crisps up so that's why I like this method and it's easy there's no splatter you pop it in the oven you forget about it do what else you have to do that should take twenty to thirty minutes so I don't know if you can see we got some pieces that are a little lighter in the center like I told you and then some of these pieces towards the end that are more cooked so I want to do like a switcheroo and you switch the more cook to more brown pieces to the middle and the middle pieces to the end and I'm gonna flip them all back in we may flip at another time depending on it right now it's not about like a temperature or anything it's how Brown how crisp how rendered is the fat and that's gonna determine when it's done for me what I did is I didn't flip them I just kind of took the pieces that are less done and moved them towards the edges while the pieces that are almost perfect and keeping in the center back in for a few more minutes all of these guys in the middle they're done these guys are still not done they're just like a little fatter give him a quick flip and then throw them back in for another few minutes you're this kind of person you can save the bacon fat you can cook with it potatoes make a vinaigrette it's good to have personally I don't like to cook my eggs in bacon fat if I was making potatoes that's where that would go it's not brittle you know it'll Bend it's not so crispy that it's like you know eating cardboard that's how I like my bacon there's a thin line between perfect and burnt so I've got six eggs that works for like two to three people just make as many as you need three eggs per person is probably a good sort of ratio to follow when making scrambled eggs or an omelet and we just kind of want to beat them like a little lightly not as crazy as we may have done for the French omelet take a shovel pops in just use the other shell sort of scrape it out first too much about it we're going over to the stove with the scrambled eggs salt pepper and butter and that's it we got breakfast medium heat not too hot not too low cook them gently let's sort of set up for a minute and just start pulling these guys into the center everything that sets up pull to the center I'm gonna lower the heat right now it's all starting to come together now at this point it's a matter of preference this is cooked right so I'm going to shut the heat off and then the heat of the pan will finish cooking and ease to perfection it's like glistening it's not dried there's no browning it's perfect it's thought you've got like a little bit of egg whites that sort of drape through it then perfect bacon this is breakfast every day so easy another egg lesson in the bucket hope you guys enjoyed it and found it helpful if you did hit the like button hit subscribe and if you want to make sure that you get these videos whenever I release them you need to hit the notification though you know that Bell it's a bell over here right next to the subscribe button hit that but that's the most important button that's all I got thank you and I'll see you next time\n"