I love scrambled eggs, and I prepare them in several different ways; the American diner way with large curds, the French way with tiny curds and a custard-like texture made over a double boiler, and this way which seems to be a happy medium between the two. I get the rich, creamy small curd with the ease of using a frying pan.
Chives are one of my favorite members of the Allium genus (which includes leeks, scallions, shallots, garlic and onions). Chives have a lovely mild onion flavor, are easily snipped with kitchen shears, grow easily where I live, and add lovely greenery to any dish.
I wanted my scrambled eggs to have a cheese component, and so selected my favorite soft cheese: goat cheese. I love the saltiness and tang. The tanginess of goat cheese is due to its higher proportion of medium-chain fatty acids (caprioc, caprylic and capric acids, from the Latin capra for goat) as compared to cow milk.
Serve this on your favorite piece of toast, and you have a great meal any time of the day. Enjoy!
1 tablespoon light cream
1 tablespoon butter
1 ounce goat cheese
2 teaspoons snipped chives
salt and pepper
Beat the eggs and cream thoroughly, until no visible whites remain. Mix in half of the snipped chives.
In a small, non-stick skillet over low heat, melt 1/2 a tablespoon of butter. Once the butter is melted, pour in the egg mixture. With a rubber spatula, mix the eggs continuously. Add the remaining 1/2 tablespoon of butter in little pieces, allowing each piece to melt before adding the next. These scrambled eggs will look wet, custard-like and have a very small curd when they are done. Since the eggs continue to cook when you pull them off of the heat, take them off when they look wetter than your ideal scramble. They will cook to your liking on your plate, I promise.
Crumble over the goat cheese and sprinkle over the chives. Season with salt and pepper. Serve with toast or english muffins and enjoy!
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