I recently picked up Ina Garten’s book Go- To Dinners, and it’s absolutely stunning. I highly recommend buying it if you haven’t yet. The wonderful thing about this book is most of …
I recently picked up Ina Garten’s book Go- To Dinners, and it’s absolutely stunning. I highly recommend buying it if you haven’t yet. The wonderful thing about this book is most of the recipes listed are not overly complicated. Just a few simple ingredients that you can put together and taste great. She even has a whole section on breakfast for dinner recipes. I have never been a huge breakfast fan, but breakfast for dinner? That is something I’m on board with.
I’ve always been a big fan of crispy style scrambled eggs, but these are different and oh so perfect. There is beauty in a perfectly custard-y scrambled egg. They’re delicate and a bit decadent. The key to the perfect custard style egg is time and lots of stirring. This is going to take a little longer to make than your regular scrambled egg, but I promise it’s worth every second.
The best part about this recipe? It’s made with many things you probably already have in your fridge or pantry.
You will need:
12 extra large eggs
1 cup whole milk
kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup freshly grated Italian Pecorino cheese
toasted bread for serving
Whisk the eggs, milk, and 2 teaspoons of salt together in a medium bowl. Put the butter in a cold large saute pan and place it over medium low heat. The key is you are cooking these eggs low and slow, so be sure to not have a high heat. Allow the butter to melt almost completely, then add in the egg mixture. Cook over medium-low for 8-10 minutes stirring occasionally with a rubber spatula. When the eggs start to make small clumps, stir them more rapidly and scrape the bottom of the pan, cook for another 4-5 minutes. When the eggs are almost cooked, turn off the heat and continue to stir the eggs rapidly until they’re soft and custardy. (When you pull the spatula through the eggs they will be soft but stay in place). Stir in the Pecorino and 2 teaspoons pepper. Spoon your eggs over toasted bread and serve hot.
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