“How do you get your eggs so fluffy?” It’s such a basic and simple component to a wonderful breakfast we have to get it just right. Begin with one dozen of the freshest farm eggs you can find. I have a lovely lady who raises chickens here in JoDaviess County who delivers fresh eggs to Farmers Guest House each week. Shown here is Fluffy Eggs with ham served in a puff pastry shell and garnished with Hollandaise and chives.
1 Dozen Farm Fresh Eggs
1 1/4 C Whole Milk
1 tsp salt
1/2 stick (1/4 c) butter
Cut the butter into 4 pats and place in the bottom of a glass 9 x 13 baking dish. Place the dish in the oven while it preheats to 350. While the oven preheats, beat the eggs, milk and salt in a bowl until well blended. When oven is to temperature, remove the pan and be sure to swirl the pan to evenly coat it with the butter that has melted in the pan. Pour the eggs in the center of the pan. Bake for 15 minutes and then remove and stir, being sure to scrape all sides and the bottom. Bake for another 10 minutes and stir again. Adjust your time so that the eggs are soft set but not over cooked. They will cook a bit more as you stir. Serve warm. If you would like to add additional ingredients like fresh herbs, chopped veggies or ham, do so during the second stirring. I saute my veggies and meat before adding to the eggs.