Eggstravagant Parmigiana
Buttery Parmesan Scrambled Eggs, Italian Diner-Style
15 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Italian comfort, meet the humble egg. This dish is all about ultra-soft scrambled eggs, bathed in butter and Parmesan, with a texture that lands somewhere between custard and cloud.
Ingredients
Yield
4
Instructions
- 01Crack the eggs into a medium mixing bowl. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
- 02Add salt and black pepper to the eggs and whisk again briefly.
- 03Heat a large nonstick skillet over low heat. Add the butter and let it melt slowly, swirling to coat the pan.
- 04Pour in the eggs and let them sit, undisturbed, for about 30 seconds.
- 05With a silicone spatula, gently stir from the edges to the center, forming large, soft curds. Continue slowly scraping and folding the eggs every 20-30 seconds, keeping the heat low so the eggs cook gently.
- 06When the eggs are mostly set but still glossy and a bit runny, remove the pan from heat.
- 07Sprinkle the Parmesan over the eggs and gently fold it in, letting the residual heat melt the cheese into creamy ribbons.
- 08Divide the eggs among four plates, then top with a final dusting of Parmesan and a crack of pepper. Serve immediately.
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