Scrambled Eggs with Dill & Soy Cheese

6/17/13

Wow! These turned out really good. Most people think that I am a vegetarian, I'm not sure why.. I just come off that way. Same thing with people thinking I'm from California. I just don't get it. I grew up in Chicago and have always eaten whatever I want, including meat... when I want, not a lot. But anyways, yes, I eat eggs. Sometimes. Especially when I'm feeling protein deficient. I'm not a big fan of nuts, I do like soy but don't get enough of it to make up for what ends up being a looming protein deficiency just waiting to happen. It catches up with me (kind of like my iron deficiency) and then it hits hard.. and I.. MUST... HAVE... PROTEIN.. NOW.. in whatever form. Yes, its pretty ugly. But we are all a work in progress. One day I will have enough self control to make myself eat things on a regular basis so that I have a balanced diet. It's because I am a workaholic, and drink a lot of coffee... and then ... well, I'm working on it. So eggs. I served it with toasted sesame Ezekiel Bread, toasted with olive oil & a little bit of sea salt.

Eggs
Dill Weed (fresh or dry)
White Soy or Rice Cheese
Organic Half & Half (can substitute sour cream if you don't have it, or even cream cheese.. but whip it up good and only use a tablespoon)
White Onion
Olive Oil
Sea Salt

First dice as much white onion as you want  in your scrambled eggs , and cube 1/2 cup of soy cheese.
Crack eggs and whip with a fork. Add a 2 tbsp of Half and Half (or sour cream or cream cheese). Whip into eggs. Add dill weed.
Pour olive oil into pan and sprinkle with sea salt, then bring to medium heat. Add white onion and saute until tender. Lower heat to med/low or low and then pour in eggs. You never want eggs to cook too quickly unless you are preparing them sunny side up. If you are scrambling them, cooking them too quickly, on too high of heat, or for too long, is what causes them to be rubbery...and we've all forced ourselves to swallow those once or twice in our lives.. lets not torture ourselves once again. So ... the key is, you let them cook SLOWLY.. and stir them with a spoon or spatula... to make sure they are cooking evenly,and not turning into an omlette/sponge. When the eggs are halfway cooked, add the soy cheese. You add them at this point so that they get soft and gooey, but don't melt into the eggs completely and become incognito, or worse, burn.
I usually take the pan off of the heat just before they look done (still a bit liquidy) and cover the pan with a lid. They sort of steam themselves the rest of the way and prevents them from being overcooked. As you can see, I have developed several strategies to avoid the overcooked/rubbery egg syndrome. Its of grave concern. No.. its just gross and painful to eat. So.. well, important.