Scrambled eggs have always been one of my favorite ways to eat eggs.
Don’t get me wrong, I love eggs made just about any way, but I most often default to scrambled. For most of my life, I never got too complicated when making eggs. In my mind, they were a quick breakfast; just scramble them up with a fork and pour them into a pan. When I want to get a bit more fancy, I make Herbed Goat Cheese Scrambled Eggs.
Once, when I was in London shopping fashion trends and getting inspired for some upcoming product development, I had the best scrambled eggs I’d ever eaten. My product development and design team and I were staying in this little boutique hotel. I know it sounds fancy, but I had a budget to manage and trust me, we weren’t staying in five star hotels. Our trips to the orient were much better funded, but in Europe, I tried to save most of our budget for buying samples to take back with us.
I used to give my well traveled head of design the project of finding a great place to stay. Sometimes it worked out well, sometimes it didn’t. After exiting the small elevator only to find a tiny winding staircase that led to my room, a staircase that I would now need to haul all of my luggage up, I was thinking that this might not be one of my faves. The room was rather old, full of “character,” but generally clean and comfortable. I could manage.
It was breakfast the next morning that sold me. I was always the first up when we traveled, or at least the first to breakfast. I could blame it on jet lag, which would be true, but I also loved that quiet time in the morning to sit and enjoy a cup of tea and to have some time to mentally prepare for the day. My team would drift down one by one to join me. On that first morning, I already had my breakfast recommendation ready for them. “You must try the scrambled eggs! They’re amazing!”
Why were they amazing? They were so light and fluffy, as if the chef had somehow managed to soufflé them, and yet they were still scrambled eggs. They were served atop a slice of crusty bread, not because it was the “toast,” but to absorb any moisture created by the eggs. In fact, you might not have even seen the bread until your fork cut into the lofty eggs. Others in our group ordered the eggs and they agreed; they were delicious. We were only in London for a few days and I made sure I ordered those eggs every single morning we were there.
When I came home, I decided to up my game with scrambled eggs. No more just whisking them with a fork and pouring them into a pan. I now add buttermilk or sour cream or yogurt before adding them to the pan. That makes a fluffy, tender egg. (I know there are purists that would never add something to the egg before cooking, but I like the result.) I’ve tried cooking them with the super slow method. I’ve tried different ways of stirring and scrambling them in the pan. There are whole books written on how to cook eggs. I haven’t cracked the code on those lofty eggs I had in London, (although I have one more idea to try that I think will work) but I do make a tasty scrambled egg that’s tender and full of flavor.
When I want to get a bit fancier, I skip all of the preparations and additions before scrambling and do some additions during scrambling. That’s when I make Herbed Goat Cheese Scrambled Eggs. This is just about as easy as basic scrambled eggs, we’re just going to add some extra flavor. The first tip is to whisk your eggs thoroughly before they hit the pan. Then, you need the proper temperature for your pan. It should be at a good medium low heat. Too hot and they’ll fry, too low and you may end up with some sticking issues.
Goat Cheese is so creamy and adds some of the tanginess I get when I scramble with buttermilk or sour cream. It melts quickly, but you must add it at exactly the right time. When is that? It’s when the eggs are about half cooked. If you add them too soon, then all the flipping and turning you’ll do will just completely mix the cheese and eggs, and we’re looking for nice pockets of melted cheesy goodness. If you add them too late, then you’ll definitely have pockets of cheese, but sadly, they will not be melted. Or, you’ll have to over cook your eggs to give your cheese enough time to melt.
I add the cheese when the eggs are about half cooked. They should be set enough that you don’t still have alot of flipping around to do, but they still need time to finish cooking. Then just sprinkle on your herbs of choice. I added some parsley and chives. Once last stir or two and
breakfast is served.
Herbed Goat Cheese Scrambled Eggs
- olive oil or butter
- salt and pepper
- 2 large eggs
- 1-2 Tablespoons goat cheese
- fresh chopped herbs I used chives and parsley
Heat a small non-stick skillet over medium low heat. Add a couple of teaspoons of olive oil or butter to the skillet or as much as you need to coat the bottom and part way up the sides of the pan. Alternately, you could use cooking spray.
Whisk eggs until yolks and white are thoroughly combined and mixture is beginning to get frothy.
Pour into heated pan. Move the eggs around in the pan as they begin to cook, making room for the uncooked portions to get direct heat from the bottom of the pan. You can do this by stirring the eggs, or by using your spatula to pull and drag in from the sides or any area where eggs are cooking. You don't want any part of the mixture to sit and just cook for an extended time.
Halfway through the cooking process, scatter small spoonfuls of goat cheese over the surface.
Do your final stirring until eggs are cooked to your desired doneness. Season to taste with salt and pepper. (Don't add too much salt as the cheese will add some saltiness as well.) Sprinkle with fresh chopped herbs and serve.
*I like to use a silicone spatula to scramble eggs. It gives you good control for stirring, scraping from the bottom and flipping the mixture around in the pan.
*Make sure you whisk eggs just before adding to the pan or you'll lose some of the lightness you achieved if you allow them to sit.
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