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I must admit, I had never heard of this scramble until I read the 150th issue of Saveur, which highlighted 150 classic recipes. After whipping it up for a quick and easy weeknight dinner, I realize why it should be a mainstay in all homes.

1 Tbsp olive oil
1 yellow onion, small dice
kosher salt and black pepper
3 cloves garlic, minced
1 pound lean ground beef (I used 94/6, but aim for at least 90/10)
8 oz frozen spinach, thawed and drained well
8 eggs
Sourdough bread, for serving

1. Heat oil in pan over medium-high heat.
2. Add onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes.
3. Add garlic to the pan and cook for another 1-2 minutes, or until fragrant.
4. Add beef to the pan and cook until it is no longer pink; break apart the meat with the back of a spoon to bite-size pieces or smaller.
5. Stir in the spinach and cook until heated through, about 2 minutes.
6. Whisk the eggs and then pour into the pan, stirring until cooked through and moisture evaporates.
7. Serve with sliced or torn sourdough bread.

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Scrambled eggs were never something I wanted hanging around at brunch. I think I had them too often in college and they eventually grew to nauseate me (which is also the case with SoCo and raspberry-flavored vodka).

I recently learned the French technique to silky, soft scrambled eggs, and I’m gradually warming up to them again. Not to the point of eating them in my underwear, but close.

Heat a non-stick pan over low heat. Add the beaten eggs to the pan, along with a healthy glug of cream, milk or water. (Obviously, cream or milk will give you a richer flavor. I had neither in the apartment so I settled for water, which worked just fine. Happens to be a healthier option, as well.) Season with S & P and a generous dose of hot sauce. Cook over low heat, stirring constantly until the eggs just begin to thicken.

What’s next? Well, I guess you could eat ’em.