Herb & Cheese Scrambled Eggs |
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Prep Time: 6 Minutes Cook Time: 5 Minutes |
Ready In: 11 Minutes Servings: 2 |
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I was inspired by a recipe from Alton Brown I found here on Recipe Zaar and added my own twist! Ingredients:
1/2 tablespoon butter |
4 large eggs |
1 1/3 tablespoons half-and-half |
1/4 teaspoon sea salt |
1 ounce cheddar cheese (garlic and herb flavor) |
Directions:
1. Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
2. Place eggs, half and half, and salt in a small bowl, and with a fork, whisk until it is very well mixed (took me about 30 seconds with a fork or whisk of beating).
3. Place a stainless mixing bowl or top of the double boiler onto the top of the water and add the butter to the broiler or bowl and wait for it to melt.
4. When the butter is completely melted, add the egg mixture to the brioler or bowl (NOT into the water).
5. You should not see instant cooking or boiling around the edges of the egg- if you do, your heat is way too high.
6. Don't jump right in with your spoon and stir too much. Wait a few minutes first.
7. As they start to cook, you will see curds form from the bottom.
8. Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
9. As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
10. When the eggs are almost set, add the 1oz of herbed cheddar. I used Cabot Garlic and Herb white cheddar (it has garlic and dill, tastes great and is inexpensive- found it at WalMart) or add plain cheddar and a small pinch of dill and garlic.
11. Wait a minute or two for the cheese to melt (if you thinly sliced it, this should not take long), and then gently fold the cheese inches.
12. Remove them from the pan while still slightly wet looking, as they will cook a little more on their own. Gently fluff and mix with a fork if desired.
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