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 when making scrambled eggs. I’ve never been a fan of fried eggs, and even eating scrambled eggs was a chore. Any time my mom or grandmother made me eggs, they were always scrambled. I remember it always being a real chore managing to finish eating those that were on my plate. As I got older, and went out for breakfast, I’d order them along with bacon and potatoes. Again,  they were the one thing on my plate that I could never finish. I realized, that it wasn’t so much the taste but the texture of the eggs that seem to be the problem for me.

Years ago, Melissa and I visited  Disney’s Animal Kingdom and ate breakfast at their famous, Boma Flavors of Africa, breakfast buffet. There I had scrambled eggs. The 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. Runny and soft of course will take less time than compared to dryer scrambled eggs.

1 dozen large eggs
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 finely chopped chives
1/4 cup of whipped cream cheese ( or goat cheese)
Kosher salt and pepper to taste

First, place a non stick pan on med heat on the stove. 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, these ingredients together, 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.

At this point, turn the dial on the stove down to medium-low. Continue whisking, letting the temperature of the burner adjust. Add the egg mixture to the pan. Using a rubber spatula, continue moving the eggs around in the pan until the eggs come together. Key is not to rush this process. Times may vary slightly, cooking on a med-low heat will take about 10 minutes with the constant movement of the eggs in the pan.

Once the eggs are to your liking, immediately turn the heat off but leave the eggs on the burner. This will ensure any and all liquid from the eggs will be evaporated. Next, fold in the cream cheese (or goat cheese) and chopped chives. Season with Kosher salt and pepper to taste.

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

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