Scrambled eggs too often turn out hard and rubbery, but this recipe makes soft layers of egg dotted with pillowy clouds of goat cheese. It’s my mother’s method of gently scraping the eggs into folds over constant medium heat. Here, they’re heightened with a bit of tangy goat cheese and the green bite of chives, and it’s remarkable how much flavor can be coaxed out of just a few ingredients. We’ve found that purchasing farmers’ market eggs from a vendor who knows our names is absolutely worth the extra dollar—and that eggs from happy chickens taste better too. We make this recipe often using fresh herbs from our garden and whatever cheese we happen to have on hand.
- Yield: 4 Servings
- 1 handful chives, for garnish
- 8 large eggs
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 ounces soft goat cheese
- 4 tablespoons unsalted butter
- Thinly slice the chives and reserve them as a garnish.
- In a medium bowl, whisk the eggs with kosher salt and several grinds of black pepper until well beaten. Break the goat cheese into large crumbles and lightly stir it into the eggs.
- In a skillet, melt the butter over medium heat. Tilt the pan to coat the entire surface in melted butter, then pour in the eggs. Continue to cook over medium heat. When the eggs begin to set, about 45 seconds, use a flat spatula to gently scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes, then remove from the heat just before fully hardened.
- Garnish with chopped chives and serve immediately.