The task of making the perfect scrambled egg is my holy grail, my El Dorado, my Sasquatch. So simple you would think yet so elusive, but one day recently fate smiled on me… I finally cracked the code! The “Perfect 10” scramble is like a Picasso on the plate, and in your mouth. Supple, yellowish-white pillowy curds, perfectly seasoned goodness.
My version of the “Perfect 10” benefits from the addition of caramelized onions (recipe below) and some amazeballs Cabot Clothbound cheddar, but honestly it could totally stand up on it’s own. The differentiating factor who it comes to leveled up scrambled eggs all boils down to technique, time, and patience. If you haven’t had the pleasure of experiencing eggs of this caliber, your world is about to be rocked. Now go grab a pair of chopsticks, yes chopsticks, and get to cooking!
INGREDIENTS (serves 2 - 3)
- 6 large eggs (Vital Farms Pasture Raised, Certified Organic Eggs)
- 2 tbsp. unsalted butter (Kerrygold)
- 1 tbsp. heavy cream or half&half
- 1/4 cup shaved Cabot Clothbound cheddar cheese
- 2 tbsp. caramelized onions
- 1/4 tsp. fresh tarragon (finely chopped)
- 1/4 tsp. fresh chives (finely chopped
- Kosher salt
- Fresh ground black pepper
The How To
- Let eggs stand out of the fridge for 20 minutes before cooking. Crack eggs into a mediumnon-stick saucepan, add butter, cheese, and cream. Position pan over medium-low heat, and using your trusty chopsticks, begin mixing the eggs.
- Now here’s the important part. Make sure to stir the eggs constantly, shuffling the pan off and on the heat to ensure that the eggs don’t cook too quickly. What you’re looking for are those beautiful small curds to start appearing.
- Once the eggs are at a pudding-like consistency, you’ve done your job. Move to a serving plate, add salt and pepper to taste. Finish with caramelized onions and fresh herbs.
When it comes to making caramelized onions, minimum effort gets you maximum results in the flavor department. Super easy to make, these babies are awesome, and can help elevate pretty much any dish including… eggs of course!
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter
- 4 large onions (medium slices)
- Kosher salt, freshly ground pepper
- 2 tsp. fresh thyme leaves
- 4 garlic cloves (grated)
- 1/2 cup white wine (Chardonnay)
- Kosher salt
- Fresh ground pepper
The How To
- In a large saucepan, heat oil and butter over medium-low heat. Add onions and cook, stirring occasionally, until onions begin to reduce and soften, about 10 minutes. Throw in thyme and garlic, and continue to stir.
- Continue to cook, stirring occasionally, until onions begin to stick to bottom of pot, about 20 minutes, and scrape up any browned bits from bottom or sides of pan. And don’t worry, those brown bits of magic are good! We want those.
- Add ¼ cup wine and cook, stirring continuously, until wine is evaporated and onions begin to stick to bottom of pot again.
- Repeat this step with the remaining wine and continue to cook down the onions until they are very soft and deep golden brown. Remove from heat and season with salt and pepper to taste.