Sunday, May 20, 2018

ChezCindy: Chive Scrambled Eggs with Parmesan Cheese

Chive Scrambled Eggs with Parmesan Cheese

When you have time in the morning and are looking for a special treat, scrambled eggs can be your go-to breakfast.  If you have scones made from another day stored in your freezer, even better.  Irish Cheddar Herb Scones   Today I took inspiration from the fresh chives in my herb garden and made chive scrambled eggs with Parmesan cheese.  

Scrambled eggs may seem simple enough and not need a recipe.  True.  But here are a few tips I recommend.  Use the best quality eggs you can find.  Color of the shell does not matter, but fresh from the farm does.  Cook your eggs in a non-stick pan with real butter.  The butter coats the pan and adds flavor.  Add salt to your eggs, but wait until they are nearly cooked through.  Adding salt to the raw eggs will toughen them.  Remove the eggs from the pan when they still look a bit wet and undercooked.  They will continue cooking on the plate as they set up.  I prefer softly scrambled eggs.  If you like yours a bit firmer, I still recommend early transfer to the plate, just a bit more cooked through for your preference.  Scrambled eggs make a great breakfast, but can be a quick simple meal anytime of day.  

If you are fortunate to have access to farm fresh eggs, count yourself lucky.  The richness of flavor is quite different than store-bought eggs.  The color of the yolks are your first clue that these eggs are a step up from everyday.  

Chive Scrambled Eggs with Parmesan Cheese
2 large fresh eggs
2-3 teaspoons butter
1/2 tablespoon fresh cut chives
1 teaspoon fresh grated Parmesan cheese
pinch of kosher salt

Crack each egg into a medium bowl.  With a fork, break the yolk and whisk the eggs until the yolk and white are completely combined.  Place a non-stick pan over a medium-low heat.  Add the butter to the pan to melt.  Whisk the eggs one more time, transfer to the pan.  With a rubber spatula, gently stir the eggs to form soft curds.  If the pan looks too dry, add another teaspoon of butter.  Add the pinch of salt, chives and cheese.  Stir to combine.  Transfer to serving plate.  Makes 1 serving or 2 small first course servings.

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