Scrambled Eggs
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Everyone has an idea about how to scramble eggs, but the eggs can be hard, tasteless lumps, or tender, flavorful morsels. Putting in a dollop of the cream that sits on the top of your jar of goat's milk adds delicious flavor and texture. Heavy cream or half and half make good alternatives.
A combination of half butter and half olive oil in the pan results in a nice flavor, but using either one of the other is fine. You can add herbs such as tarragon, chives, parsley or chervil, adding them at approximately mid-point in the cooking cycle. For further variations you can add sausage, bacon, cheese, onions, and sauteed mushroom caps.
A combination of half butter and half olive oil in the pan results in a nice flavor, but using either one of the other is fine. You can add herbs such as tarragon, chives, parsley or chervil, adding them at approximately mid-point in the cooking cycle. For further variations you can add sausage, bacon, cheese, onions, and sauteed mushroom caps.
Ingredients
6 eggs, room temperature or preferably fresh from the hens
2 tablespoons butter or olive oil 2 tablespoons heavy cream Pepper Salt |
Steps1. Break the eggs into a bowl, season with pepper and salt and add the cream.
2. Beat with a whisk until just combined. Be careful not to over beat. 3. Over very low heat, melt the butter and/or olive oil in a medium size skillet, then add the eggs. 4.Cook, stirring frequently and scraping the sides of the pan. 5. As soon as the eggs begin to curdle, remove the pan from teh ehat and continue to sitr utnhil the cookding slows down a bit. Then return to the heat and contue cooking. The eggs are done when creamy and soft;. |