Just got this via email: Luxury Scrambled Eggs With Cream Cheese and Spring Herbs

I can't recommend enough stopping the heat WAY before the eggs are done

putting a lid on and letting scrambled eggs finish on the residual heat.

They end up puffy, tender, with the cheese melted perfectly.

 
Will you cook these for me Sunday morning? I'll bring the cinnamon chip oatmeal muffins. OK?

 
I was a bit vague....

I use at least double egg whites to yolks...just don't like the taste of yolks.

A bit of extra moisture (about 1-2 TBL of water, milk or cream) helps the steaming/fluffy part.

Cook over low heat. Stirring gently, remove from heat as eggs start to lump up. There should be visible moisture yet.

Add cheese of choice...even cottage cheese is good, parma, Tillamook, goat, chive cream cheese..

Cover with a lid and set off the heat for a few minutes.

If you didn't add cheese, this is a good point to add a bit of butter--following in the footsteps of James Beard.

Season well.

 
You must log in or register to reply here.
Back
Top