- 2
Ingredients
- 4 large free-range or organic eggs
- 1 tablespoons mascarpone, creme fraiche, cream, what have you
- Dash of salt and freshly ground pepper, plus more for serving
- Knob of salted butter
Preparation
Step 1
First, a confession: I used to hate scrambled eggs. They reminded me of sulfur-infused cardboard. Or insulation. Years later, I learned how to make creamy, soft scrambled eggs, and now I crave them regularly.
Good, free-range eggs are paramount to this recipe, for both taste and safety reasons, and they require very little embellishment: I add a small lump of mascarpone or creme fraiche, a dribble of cream, or whatever is around (not milk, which makes them tough), a dash of salt and pepper and nothing else. But I do believe that excellent scrambled eggs need to be cooked in butter -- even in a non-stick pan -- and while we're on the subject, salted butter is my preference. The recipe makes enough for two people, but I usually get it all to myself, as I'm married to someone who is egg averse -- what's more, leftovers can be gently reheated in the microwave, and they still won't remind you of cardboard!
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.
Heat 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).
Pull 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.
Add yours
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!
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
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!!
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.