No. 16: Velvet Scrambled Eggs

I love eggs.

Any time I am at a breakfast spot, it's all I can do to move past the frittata or omelette options. I rarely do.

But I don't get very fancy at home with my eggs. I usually scramble or poach a couple, add some toast, and move on with my day.

Velvet eggs

What struck me about this recipe was the idea of a velvet consistency. It sounded so luxurious.

And I must confess, I never add milk or butter to my egg recipes. I have always been curious about those who do.

Ingredients

Serves 4
9 large eggs
1/4 cup milk, plus a splash
1/4 cup butter
1 tablespoon minced fresh marjoram or oregano
1 tablespoon minced fresh thyme
1/2 scallion, minced (green only)
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper

To make

In a medium bowl, combine eggs and milk.

Eggs

Whisk together until no longer stringy, about 1 minute.

Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds.

When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute.

Eggs and ingredients

Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat.

Runny

Serve immediately with a green salad.

The results

First, I reduced this recipe by a third since it was a breakfast for one. Mr. McCormick doesn't love eggs, so he had no interest in testing the velvet nature of this dish.

But I have to say, I felt oh so fancy eating this on a Saturday morning.

Egg photo

The slow cooking is key to getting a creamy finish, and I probably overcooked it a tad bit by the original recipe standards. But that didn't diminish from the rich flavor. The herbs add such a happy, bright taste as well.

This recipe with a green salad would be a hit at a brunch party. I'm looking forward to pulling it out next time we have guests in town.

And now, time for a run to burn off some of that buttery goodness!

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