Breakfast is my favorite meal of the day, but most scrambled eggs leave lots to be desired - and then some are "good" but why waste a meal on good? These are the eggs that will change your mind. It started like most Gour-Maybe? moments do --as an accident, with a Bloody Mary. I didn't realize how low my heat was one Christmas Day morning and didn't really mind that my eggs were taking a little longer to cook because of the buzz. Thank God for accidents. I started adding cheese as is my way. The eggs came out so well, that they became a holiday tradition and now I can't make them any other way! If you want to really just push it over the edge, sprinkle some Truffle Oil on top. But at that point, be prepared to never eat eggs anywhere else and please invite me over. Read how to make these easy eggs and how to serve them after the jump!
Best Scrambled Eggs – Serves 4-6 (appx 2 eggs per person)
You will need:
- 8 Large or Extra Large Grade A Eggs, whisked vigorously
- Kosher Salt (1 tsp + to taste)
- Freshly Cracked Black Pepper (1 tsp + to taste)
- ¼ C Freshly Grated Parmesan Cheese (this does not come in a plastic jar that says Kraft)
- 2 oz Cream Cheese
- 1 Tbs Butter
- Truffle Oil (optional)
The eggs get their amazing consistency by using lower heat, and cooking them for a longer period of time. Using a non-stick pan or skillet on low or lowest heat, melt just enough of the butter to just glaze the bottom of the pan. Discard the extra. Whisk the eggs vigorously with a 1 tsp each of salt and pepper. With the pan still on low heat, stir frequently as the eggs begin to set and thicken, developing a creamy texture about 5-7 minutes.You know they are ready when you start getting annoyed that it's taking so long - but this time is worth it! Trust me.
Once the eggs have achieved that consistency add the cream cheese, one ounce at a time, stirring until it is fully incorporated.