Ok, let’s talk about scrambled eggs. While it may seem like the simplest recipe to make, there is actually a special technique to the perfect scrambled eggs. I vividly remember learning to make the perfect scrambled eggs at the culinary course I took at ICC, two summers ago. We learned that you have to continuously mix the eggs, to prevent them from browning. Oh boy! If your scrambled eggs had a dot of browned egg, the chef would throw it away and you had to start over again. The perfect scrambled eggs are still moist and never browned. But, I mean “perfect” is subjective, so make them however you want! I added in some shallots, tomato, and spinach, You can add in whatever you’d like. Enjoy!
- 2 teaspoons olive oil
- 2 shallots, roughly chopped
- 1/2 cup grape tomatoes, cut into halves
- 1 garlic clove, diced
- 6 eggs
- ¼ cup milk
- 1 tablespoon baby spinach, cut into ribbons
- Salt and Pepper
- Grated Parmesan
- In a frying pan heat up the olive oil. Add in the shallots, cherry tomatoes, and garlic and saute for three to four minutes, until they soften. Remove the mixture from the pan and set aside, in a small bowl.
- In a large bowl, add the eggs, milk, and spinach. Whisk for a minute to incorporate some air into the eggs.
- Add the butter into the same pan and heat on a low flame. Then add in the egg mixture and continuously stir the eggs with a wooden spoon or spatula. It is very important that you do not stop mixing. After 5 minutes of mixing, the eggs will come together, but still be moist.
- Add back in the bowl of shallots, tomatoes, and garlic to the pan and stir until fully combined.
- To serve the eggs, season with salt and pepper and top with more ribbons of baby spinach and also grated parmesan over some toast.