After seven years, baking every recipe from Beard on Bread, hosting Thanksgiving dinner, and transforming a half bushel of tomatoes into a winter's worth of sauce, I can finally consider myself an accomplished cook.
I have mastered scrambled eggs.
For years, scrambled eggs were my embarrassment of a nemesis, the simple staple I reliably bungled. I would stir the eggs too much, resulting in rubbery globs, or not stir them enough, resulting in an omelette-like disk. I've burned eggs to the pan and served runny eggs that put us at risk for salmonella poisoning. I even tried my mom's trick of cooking scrambled eggs in the microwave, but they ended up plastered to the sides of the microwave instead of in a fluffy heap on my plate.
This time, it was different. Thanks to James Beard's technique by way of Beth Dooley, I have hit upon the secret to scrambled egg success: low and slow. You cook the eggs over low heat for what seems like a ridiculous length of time, nearly half an hour. For the first 10 minutes or so, it doesn't look like anything is happening. But keep the faith. The eggs will finally start to solidify around the 15 minute mark--that's when you can stir in extras, like sliced baby spinach and shredded mozzarella. Keep cooking for another 10 minutes or so, and you'll be treated to a plate of scrambled eggs silkier than you thought possible. Believe me, the woman who always buys baby carrots because she can't be bothered with peeling: the time commitment and the fussing are worth it.
The addition of spinach and chives keeps the eggs fresh and light, something you can enjoy as a satisfying solo dinner or share as a brunch for two. They're delicious with a thick slab of buttered toast, or with a salad and more watermelon I would care to admit eating in one sitting.
Adapted from the Star Tribune recipe by Beth Dooley
Serves 2 as a side, 1 as an entree
Ingredients:
- 1 tablespoon unsalted butter
- 4 eggs
- 2 cups thinly sliced baby spinach
- 1/4 cup shredded mozzarella
- 1/4 cup chopped fresh chives
Melt the butter in a medium skillet over low heat. Beat the eggs in a small bowl.
Add the eggs to the skillet and cook, stirring frequently. Break up any curds that form, scraping the edges of the skillet. When eggs are halfway cooked through, about 15 minutes, stir in the spinach and mozzarella. Continue to cook, stirring frequently, until eggs have completely set, about 10 minutes.
Serve eggs garnished with chives.
