So, I’m not really an egg person. Funny way to start a post about soft scrambled eggs right?! Well I don’t like most eggs really and especially in the early mornings but I’ve come to enjoy eggs just a few ways and this is one of them. I discovered the ‘soft scramble’ at one of my favorite local restaurants and it has changed my relationship with the egg.
After enjoying my eggs at Rye (a favorite local brunch spot) so much I did some digging on how to make soft scrambled eggs at home. I found some tips in a cookbook on my shelf, Sprouted Kitchen, and got to work. Then I topped my creamy eggs with some of my favorite ingredients – goat cheese, leeks and avocado. Now I’m a believer in the egg! And my husband is probably happier too (he’s more of an egg guy than a pancake guy, which has been a problem for us:))
I love what this famous food writer has to say about the egg:
Probably one of the most private things in the world is an egg until it is broken. – MK Fisher
Her chapter titled, ‘How not to boil an egg’ is a favorite of mine in How to Cook a Wolf. This chapter could give just about any egg hater some respect for the timeless egg. And you may never be able to buy grocery store eggs again. “The best thing to do with an old egg is not to buy them, for they are fit for nothing and a poor economy,” she says.
“I would rather eat a fresh egg only occasionally than to have a whole cellar full of these dishonest ones, which in spite of being, ‘almost as good as new,’ would not make omelets, even, but had to be used in cakes and cookies.”
These words got me thinking. And I’ll be honest, I very rarely buy the freshest kind of eggs, you know the ones that are sold by their local farmers at the market. But now that I’m actually enjoying eggs on the occasion, I do want to make the most of it. I want it to be the best damn scrambled eggs it can be with all of the best ingredients!
So, if you’re like me and slow to come to over to the egg side, maybe we should all take a look at the eggs we’re buying. Fresh eggs are alarmingly orange, shockingly bright really. You’ll see the difference when you crack one open. If you have a aquaintence or farmer that raises chickens, be-friend them and kindle a new relationship with the egg!
- 5 fresh eggs
- 1 tablespoon milk
- 1 tablespoon olive oil, +1 teaspoon
- 1/2 leek, sliced then into ribbons*
- 2 tablespoons goat cheese
- 1/2 avocado, optional
- salt and pepper
Break the 5 eggs into a bowl and add in the milk. Whisk with anticipation (and vigor:)) until the eggs become slightly stiff.
Warm up 1 tablespoon of the oil in a medium skillet over medium heat. Once hot, add in the leek and sauté until wilted, about 5 minutes.
Give the eggs another few stirs, and add the extra teaspoon of oil to the pan. Then, tilt the pan creating a little puddle of oil in one corner. Pour the eggs into the oil and slowly level off the pan setting it back on the hot stove.
Let the eggs cook slowly over medium heat. Once the edges start to settle, take a wooden spoon and gently push the edges toward the middle letting the uncooked eggs move out towards the edge to cook. Do this just a few times until the eggs are almost done.
Sprinkle with goat cheese and avocado. Serve with thick toast.
You may skip the leek or substitute 1/4 cup chopped onion or a average sized shallot, chopped.