For some reason during this pregnancy, I have been craving a lot of eggs. Fried eggs, scrambled eggs, and omelets have all become staples. Scrambled happens to be a particular favorite of mine lately, but can be a bit of a gamble. Nothing is better to me than a plate of perfectly fluffy and soft eggs, but nothing is worse than a hard and overcooked scrambled mess.
Thankfully, I discovered a method that seems to be no-fail for perfect scrambled eggs. I tend to be impatient and want to cook eggs at a high temp, but really, low and slow is the way to go. It allows for better control over eggs cooked to the perfect doneness, and also somehow guarantees them to be soft and creamy. Keep the heat low and resist the urge to turn it up. I love this cream cheese and rosemary version, but you can use this method for whatever way you like your scrambled eggs, whether with a little cream added before scrambling, cheddar sprinkled on top, or just plain.
- 1 tablespoon butter
- 4 eggs
- Salt
- Freshly ground pepper
- 1 ounce cream cheese
- ½ small sprig rosemary, finely chopped
- Heat a medium sized skillet over low heat. Add butter and let melt while you whisk the eggs.
- In a medium bowl, whisk eggs and salt and pepper to taste. Whisk until fully combined and light yellow in color. Pour eggs into skillet and let sit until starting to set up slightly at the bottom. Keep the heat on low. It will take a little longer but keep the eggs soft. As the eggs start to set up, gently stir curds, making room for the liquid parts of the egg to cook at the bottom of the pan. Stir more for smaller curds, or less for larger. When the eggs are just about, but not completely cooked, turn off the heat and add the cream cheese in small chunks around the pan. Let sit for about 15 seconds or so to melt, then gently stir. The eggs should be completely done at this point. Transfer to a plate, top with rosemary, and serve.
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