by merrill
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4 large free-range or organic eggs Ask a question about this ingredient
1 tablespoons mascarpone, creme fraiche, cream, what have you Ask a question about this ingredient
Dash of salt and freshly ground pepper, plus more for serving Ask a question about this ingredient
Knob of salted butter Ask a question about this ingredient
In a medium bowl, whisk together the eggs, mascarpone, salt and pepper. Be thorough, but don't worry if there are little bits of mascarpone flecking the egg.
Ask a question about this stepHeat a large, non-stick skillet over a medium-low flame. Add the butter and wait until it melts before adding the egg. If the egg starts to cook right away, turn the heat as low as it will go. Using a wooden spatula or spoon, stir the eggs constantly, scraping the bottom of the pan all over in a long, continuous motion. Do this for about 10 minutes, adjusting the heat as necessary (raise it a little if the egg touching the pan isn't cooking at all; lower it if it starts to cook quickly or look at all dry).
Ask a question about this stepPull the eggs off the heat when they're still a little custardy-looking, but not runny -- they'll cook a bit more as you pile them onto your plate. Divide the eggs among two warm plates and serve immediately, with toast if you like, and more ground black pepper.
Ask a question about this stepI have always struggled to make perfect scrambled eggs until recently when i discovered this water bath method by Daniel Patterson - it works great: http://www.nytimes.com/2006/01/08/magazine/08food.html - now I can't wait to try your method.
This is a perfect recipe for scrambled eggs, which in my family used to be called scribbled eggs. I'm always surprised to see good cooks reaching for a skillet to make these. They're just as easily prepared in a saucepan, with less evaporation of the moisture the creator put in them. My secret ingredients are white pepper and nutmeg. I'm fairly sure that my scribbled eggs was one of three reasons my wife agreed to marry me.
I was just watching an episode of "Julia and Jacques Cooking at Home—Eggs" and Julia used a method where she added some raw scrambled eggs to the cooked scrambled eggs in the pan just at the end to keep them creamy and soft.
I wonder how this compares to adding cream in terms of creaminess...?
Combining the recipes of two uncles, I use cream cheese and curry powder. Always a huge hit!
i just ended work famished, and i didn't have mascarpone. so i used a delicious fresh chevre with basil + softened with greek yogurt, added to the black pepper/salt some snipped chives and cilantro :)... i'm venezuelan so i ate my delicious herby creamy yummy eggs with a flat arepa ( cornmeal flatbread indigenous to venezuela) i'm sooo happy. la al alalalallaá...janine
Mi amiga! What is the best ratio of harina PAN and water to make arepas? Do you add butter? Venezolano importado !
Merrill, you are an absolute genius! I always hated scrambled, eggs (admittedly, most of my experience with them came from breakfast buffets, but I still hated them when cooking them at home) and I simply couldn't understand what the appeal of scrambled eggs were.
I saw this recipe yesterday and got inspired. I tried them this morning and they were the best scrambled eggs I'd ever eaten! I'm totally a convert now :-) SO delicious!
I am 46 years old and I JUST made REALLY GREAT scrambled eggs for the first time ever. Yum! Thanks Merrill!!
That's so cute—a breakthrough in breakfast at 46. Your comment made me smile :)
I put the eggs and butter into a cold pot (not non stick) onto a burner on med low, stir constantly with a spatula pulling the pot on and off of the heat to make sure it doesn't cook hard. Pull the pot off when eggs are starting to curd but still creamy, add a bit of creme fraiche to stop the cooking and a bit of sea salt and fine ground pepper. It's very similar to a Parisian scrambled egg. It's amazing how the flavor of the egg is so altered by changing up the cooking process.
I'm eating these eggs on some whole grain toast, and it makes a perfect simple supper. I added the mustard as suggested by mescobosa. Delish.
Ijust discovered adding a couple of tablespoons of heavy cream to my free range scrambled eggs - makes all the difference in the world! And the butter too - love your recipe!
merrill....its a wonderful recipe. i have always used 2% milk but I'm sure the mascarpone would give it a luxuriously creamy texture. as a possible add-on to your recipe that I have always done, once i whisk the eggs before I add anything else, I send it through a wire sieve. my grandma taught me to do this, since the chalazae (connective tissue that helps hold the yolk in the center of the albumen was always a pet peeve of hers, and it has always given my scrambled eggs a silky edge they don't seem to have if I skip that step. admittedly it does add an extra step and is something else that has to be cleaned, but I always found it was worth it.
I am stunned that no one has added a comment mentioning the ultimate secret ingredient for the best tasting soft-scrambled eggs around. Add a half teaspoon or so of french country style (whole grain) dijon mustard! You will not taste the mustard (too little to impart a strong mustardy flavor) but something magical will happen to the eggs and you will be transported to a Parisian café. Try it!
Such a great idea! Thank you posting/sharing it!!! ;o)
Yes, indeed! Can't wait to try it -- your description is inspiring.
The Dijon really does something magicial--Thank you for a smart idea!
Merrill, YOU are the Queen of Scrambling (eggs, that is!!) I have never been able to make eggs the way my chef friends have - until this post! 4 tries later and I have got it down. I had the most delicious late-night snack thanks to you. Thank you! xoxo
Thanks, Rhonda. I'm so glad I could be of help!
I do the chicken dance (or should I say) egg dance on the burners, too. Now my almost grown up son makes these, too. They are truly divine!!
It's definitely a good trick for any man to have up his sleeve...
Me too. I always made scrambled eggs using cream, but they still came out hard and tasteless. One day I decided to experiment with the heat--I always cooked on the eggs on high heat. Scrambled eggs meant fast (to my mother). What a difference. It's the low and slow that makes them delicious.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
I used cream cheese and they turned out great!