I first tried this dish in a small restaurant in NYC while visiting friends for the weekend. My friend Amy recommended the scrambled eggs with asparagus and feta – how could I pass that up? I was hooked. The crisp, clean asparagus is a sweet contrast to the faint tang of the feta – all enjoyed against the background of fluffy, creamy eggs. While I am not as fortunate to live in the city and order up these delectable eggs every weekend, I decided that something this simple should be easy enough to duplicate at home. Turns out – it is.
Scrambled eggs are probably one of the most traditional breakfast options. Ranging from a over-cooked rubbery mess, to heavenly fluffy melt-in-your-mouth creamy, scrambled eggs can mean several things. Once you learn a couple of simple tricks, it is easy to produce those creamy eggs every time. With a good technique for creamy eggs, the possibilities are endless to “spice them up” and turn a simple dish into a true breakfast. My first “perfect egg tip”: Don’t forget to season. After you have cracked your eggs, don’t hesitate to add a good amount of salt, pepper and even some fresh herbs. I also like to add a splash of heavy cream to my raw eggs. Whisk the eggs and the seasonings until well incorporated. (One of my biggest pet-peeves is scrambled eggs with distinct chunks of whites and yolks.) Tip 2: For those perfectly smooth eggs, don’t be afraid to give those suckers a good beating. You know your eggs are properly beaten when you lift the whisk and the eggs run off smoothly – you should not have any remaining clumps of egg white. Now to the cooking process. Tip 3: Eggs are often ruined because they are overcooked – either too long a stay on the stove or too high of a temperature. Low and slow is the way to go (more…)