The Parm Identity
Velvety Parmesan Scrambled Eggs with Crispy Butter Crust
20 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by European café eggs, this dish is about creamy technique and a Parmesan punch. You'll learn why patience and cheese crystals make magic in a skillet.
Equipment needed
- 10-inch nonstick skillet
- whisk
- rubber spatula
Ingredients
Yield
4
Instructions
- 01Crack the eggs into a large bowl. Add salt and black pepper. Whisk vigorously until the mixture is completely smooth and a bit frothy.
- 02Set a 10-inch nonstick skillet over medium-low heat and add the butter. Melt until foamy but not browned.
- 03Pour the eggs into the skillet. Let them sit undisturbed for 20 seconds, then gently stir with a spatula, scraping the bottom and sides.
- 04Continue stirring slowly and constantly, pausing now and then to let small curds form. When the eggs look just barely set but still glossy, turn off the heat.
- 05Immediately add the grated parmesan and fold it in gently. The cheese will melt and disappear into the eggs, creating pockets of salty goodness.
- 06Let the eggs rest in the pan for 1 minute before serving. This gives the cheese time to fully integrate and the final custardy texture to develop.
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