The Big Cheese Shuffle
Creamy Parmesan Scrambled Eggs for Dinner
15 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Scrambled eggs for dinner? Absolutely, when you crank up the umami with a parmesan finish. Tonight, you'll master the art of gentle heat and learn why speed is the enemy of creamy eggs.
Ingredients
Yield
4
Instructions
- 01Crack the eggs into a large mixing bowl. Add kosher salt and black pepper, then vigorously whisk for 30 seconds until the mixture is a uniform yellow with a little foam on top.
- 02Set a large nonstick skillet over medium-low heat. Add 4 tablespoons of butter and let it melt slowly, swirling to coat the pan.
- 03Pour the whisked eggs into the pan. Let them sit, undisturbed, for 20 seconds, then use a silicone spatula to gently push from the edge toward the center, creating large soft curds.
- 04Continue slowly stirring and folding the eggs, pausing occasionally so curds can gently form, until they’re mostly set but still look slightly glossy and wet, about 4 to 6 minutes.
- 05Immediately remove the skillet from the heat and sprinkle the parmesan evenly over the eggs. Let it sit for 30 seconds, then fold the cheese in just until combined and melty.
- 06Divide the eggs among four plates and top each with a little extra parmesan and black pepper, if desired. Serve hot and enjoy your new appreciation for scrambled eggs as dinner food.
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