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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Perfect Scrambled Eggs

on June 13, 2016

 

2016-05-23 12.45.28

scrambled eggs with cream cheese and chives

 

2016-05-23 12.44.53

scrambled eggs with cream cheese and chives

There’s a technique believe it or not to making Perfect Scrambled Eggs.

Years ago, Melissa and I visited Disney’s Animal Kingdom and ate breakfast at their famous, Boma-Flavors of Africa, Breakfast Buffet. They are known for their scrambled eggs so, of course, I tried them. They were the most amazing scrambled eggs I’d ever had. The eggs were fluffy, but cooked through, and filled with goat cheese and chives. That’s when I made the decision to practice making scrambled eggs at home.

Beating the eggs for a longer amount of time and then cooking them low and slow is key to making the perfect scrambled eggs. The longer they’re over the heat will determine how you want your eggs to be cooked. Soft and fluffy will take less time than compared to dryer more well done scrambled eggs. My video for this recipe is available on my YouTube channel. www.YouTube.com/Linda Lou Hamel

 

 

 

Prep Time: 5 minutes (whisking the eggs is included in this time)
Cook Time: approx 10 minutes.
Total Time: approx 15 minutes
Equipment: 12-inch non-stick sautèpan, large mixing bowl, whisk

Ingredients:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
1 tablespoon Kosher salt
1 teaspoon of fresh cracked black pepper
2 tablespoons of fresh chives, minced
1/4 cup of whipped cream cheese (substitute  4-ounces of goat cheese or feta)
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Directions:
First, place a 12-inch non-stick sautèpan on medium heat. In a large bowl whisk together the eggs, half and half, Kosher salt, and freshly cracked black pepper together. Whisk for at least 5 minutes, allowing as much air as possible to be incorporated into the eggs. You want to see foam bubbles forming at the top of the egg mixture.

Preheat a 12-inch non-stick sautèpan on medium heat.

Once the egg mixture is ready to go, turn the heat down to medium-low. Continue whisking the eggs allowing the temperature of the burner to adjust. Add the egg mixture to the pan. As the eggs begin to set, gently pull the eggs across the pan, using a rubber spatula, forming large soft curds, continue cooking-pulling, lifting and folding the eggs, until thickened and no visible liquid egg remains.

Do Not rush this process, times may vary slightly, approx.10 minutes. Remove the pan from the heat before folding in the cream cheese (goat cheese or feta) and chives. Season with Kosher salt and pepper to taste.

Transfer the eggs to a serving bowl. Best served hot!

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