Super-eggy Scrambled Eggs

Super-eggy Scrambled Eggs Recipe


Hope you all had a wonderful Thanksgiving. We had nice day with family, something I'm always thankful for. I did things like: race a three-year-old up a hill, hand off a huge sack of crushed malt, yeast, and hops to my brother-in-law, bake this, think about Christmas lists, and stand under the old oak tree my sister and I used to swing from. It got me thinking about the way my days tend to be shaping up in such a curious fashion lately. They're a real hodgepodge of tasks and activities. On one hand it makes me feel a bit scatter-brained, on the other I like the mix of creative, practical, and pedestrian. Wednesday, for instance, looked something like this...

Super-eggy Scrambled Eggs

Exit bed. Realize house is freezing, put on extra sweater. Immediately take sweater off after noticing excessive pilling, spend next ten minutes with sweater stone de-pilling. Put sweater back on. Start making scrambled eggs for breakfast. Burn toast. Repeat. Drop off film. Run dishwasher. Bottle beer in the dungeon/basement. Shower. Empty dishwasher while thinking some more about whether there should be a follow up to Super Natural Every Day. Jot a few related notes on back of photo, pin to idea board. Book hotel for February adventure. Mail car registration. Observe damage to herb-garden by cilantro-loving raccoons. Lunch. Purchase couch so living room isn't empty for another six months. Play around with 4x5 camera while thinking about what I might want to cook next week. Walk through Golden Gate Park (pics above). Assemble random day-before-Thanksgiving dinner from straggler ingredients in refrigerator while prepping my contributions. Help Wayne make rochers (below). And, related to today's recipe - write up a few notes related to the eggs I've cooked three times in the last week.

Super-eggy Scrambled Eggs

While I suspect another scrambled egg recipe is the last thing most of you need, this one caught my attention. I came across it while paging through the new Serious Eats book - the idea is to use whole eggs plus egg yolks to make your eggs extra rich, creamy, and flavorful. A bonus, I might add, is the color the extra yolks bring to the finished preparation (particularly if you're using good, well-sourced eggs). They end up looking bright, vibrant yellow, and more appetizing than your average plate of eggs. I tricked mine out a bit with a drizzle of oregano pesto, a few toasted sunflower seeds, and a side of thick toast topped with a bit of Gruyere (then left under the broiler for a flash). Thanks Ed and crew - and big congratulations on the book.

SF Bay Area - I'm going to be signing books at the Remodelista Holiday Market on December 3rd (10-4pm). Hope to see some of you there :)

 
 
 
 

Super-eggy Scrambled Eggs

HS: I make a good-sized batch of the oregano pesto while I'm at it, for use later on in the week. Feel free to cut that part of the recipe in half if you prefer less.

3 large eggs
2 large egg yolks
scant tablespoon butter
fine grain sea salt

Oregano Pesto

3/4 cup extra-virgin olive oil
1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 large garlic clove
1/4 teaspoon fine grain sea salt, plus more to taste.

toasted sunflower seeds, (optional)

Whisk the eggs, yolks, and a good pinch of salt until combined. Set aside while you make the oregano pesto by pulsing the olive oil, oregano, parsley, garlic, and salt in a food processor until the herbs are just little flecks of green. Season with more salt if needed.

To cook the eggs, melt the butter in a large, heavy bottomed skillet over medium heat until it starts to foam. Add the eggs and stir gently with a spatula. Continue stirring, folding up the cooked egg from the bottom of the pan until the eggs are nearly set - remember they will continue to cook a bit after you turn them out of the skillet. Season with more salt (and pepper, if you like) to taste, and serve drizzled with pesto and a sprinkling of seeds.

Serves 2-3, but feel free to double, or triple the recipe for larger get-togethers.

Adapted from Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are by Ed Levine & the editors of Serious Eats.com.

Prep time: 5 min - Cook time: 5 min

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Your Comments


Simply Life
November 25, 2011

Looks like a perfect way to start the day!

 

lauren@spicedplate
November 25, 2011

What a delicious breakfast -- I love super eggy scrambled eggs -- sometimes all I add in is a handful of kale and half an onion, and just go crazy on some fresh eggs. Nothing is more satisfying.
Happy thanksgiving to you and yours - I am thankful for your recipes, books, and blog -- all have inspired me with my own blog, and having that creative outlet is such a gift. Be well and merry.

 

la domestique
November 25, 2011

There should definitely be a follow up to Super Natural Every Day :) Also, I'm glad you shared the eggs because it's such a clever idea to add more yolks. Fantastic!

 

Anne @ Baking Me
November 25, 2011

What a great idea to use extra yolks, I must try this. I hope there is a follow up book to Super Natural Everyday, your recipes are fantastic!

 

Monica
November 25, 2011

YES there should be a follow up to super natural every day! I learned to cook from you and I learned to be creative in cooking from you too.

I love your description of your day. It's like a description of my ideal life. I hope to have that life one day. Until then please keep sharing yours!

 

Thanks for sharing your Golden Gate Park pics. I've been to that park...so beautiful.

"Empty dishwasher while thinking some more about whether there should be a follow up to Super Natural Every Day. "

And booking airfare for a Feb getaway..FUN!

 

kale @ tastes good to me!
November 25, 2011

is that cheesy toasted bread i see..? yum!

 

Eliza
November 25, 2011

I would love to see a follow up to Super Natural Everyday. Your blog, books and beautiful photography inspire me so much.

 

haylie
November 25, 2011

Not a huge fan of overly-eggy eggs, myself (I like to bury my eggs under mountains of onions and herbs and cheese), but I'd love to see the recipe for those rochers! Are they just accessorized meringues? Also, a follow to to Super Natural Everyday would be wonderful!

 

lynn @ the actor's diet
November 25, 2011

double your yolks, double your fun!

 

Yuri
November 25, 2011

It's great to hear that your Thanksgiving was very nice. Here in Japan, we don't do Thanksgiving feast but I miss it a lot.

Scrambled egg looks amazing with extra yolk! Your photo makes me hungry!

 

charlotte au chocolat
November 25, 2011

A follow up to Super Natural Everyday? Of course!

 

Chandra
November 25, 2011

I love the recipe, it doesn't get much more comforting than pesto and eggs...and I love the photos of the dahlias, they just suggest vibrancy.

 

tawc
November 25, 2011

Three things:

1) your photos and honesty make me want to cook things honestly, and then take pictures

2)"creative, practical, and pedestrian" perfectly describes my days of recent (particularly pedestrian, so perfect a word, i sighed with empathy...). I am a farmer by day cook at a winery restaurant by night in the okanagan valley of bc, canada; its winter and i find myself more of a yogi than anything these days; a comforting randomness to such days...i enjoy it before the inevitable restlessness sets in

3) anyone who adds extra yolks to their eggs is certainly eating seriously. Colour and flavour, as they should be

 

Kathleen
November 25, 2011

I have been a follower for a long time--even before my sixteen-year-old became a vegetarian (but that gives me even more of a reason to pay attention to the recipes). I have to say that there are so many reasons I come here: the recipes, the photography (why does photo 2 feel the most like my life?) but I so enjoy your writing. Everything is seasoned just right.

 

the f girl
November 25, 2011

The eggs look lovely. But all your photographs do. I wish you a lovely weekend.

 

Margherita
November 26, 2011

I love your recipes and this one as well. However, there are quite a lot of yolks in this one clearly you can do it once in a while otherwise cholesterol is gonna skyrocket!

Love&Light
Margherita

 

Lena
November 26, 2011

i'm not too fond of scrambled eggs, but the oregano pesto sounds really interesting. Perhaps I make this tonight to drizzle over the spaghetti squash fritters I plan to make.
Thanks for doing what you do. You are inspiring.

 

katie
November 26, 2011

mm, oregano pesto & gruyere sound like excellent additions! any ideas of what to do with excess egg whites leftover from making extra eggy eggs? Katie x


HS: Rochers :)

 

Andrea @ Roadhouse Roast
November 26, 2011

Thanks for the simple recipe. Just tried this for dinner with your recipe for Easy Little Bread. Delicious! Just what I needed.

 

I love a good eggy-egg! These sound fantastic!

 

angela@spinachtiger
November 26, 2011

Scrambled eggs was the first dish I learned to make, so I make them perfectly. Even thought of doing a video because such a simple dish is often cooked all wrong. These look all "right." Your busy days are very busy, but your life seems exciting. And, yes, always keep doing more cookbooks.

 

Elissa
November 26, 2011

Yes, there should be a follow-up. You have to wonder this??!?! Hope you had a lovely holiday Heidi.


HS: You too Elissa, always love seeing your name pop up :)xo

 

This morning my stomach is growling and those eggs and toast look so perfect right now.

 

Frank
November 26, 2011

Is there a "rocher" recipe? Thanks.

 

Gert
November 26, 2011

I've made my scrambled eggs like this for years (without the pesto). So creamy and rich! Yum.

 

parishioner
November 26, 2011

Mmm, looks good as usual! The great food scientist nerds at America's Test Kitchen taught me to add bits of frozen butter to eggs while you're scrambling them. Something about the temp being right for the melting butter as it coats the setting protein in the egg. They're amazing in both taste and texture. Not sure the effect is the same with extra yolk, but . . .

HS: I'll have to give it a go! Sounds quite interesting.

 

Sally - My Custard Pie
November 26, 2011

Creative, practical and pedestrian - what a great way of summing it all up. I must use this as my mantra when I'm feeling a bit scatter-brained about all the directions I'm being pulled in.

 

Ivona Poyntz
November 26, 2011

Really creative: eggs are such a comfort food!

 

Amy Alexanian
November 26, 2011

Dear Heidi,
I love your blog. I love how it reminds me of time spent in SF. I love how you suggest new uses for food I thought I knew all about - who knew raw kale salad was so good and who knew my 3-yr old would love it, too?? And, I love how you use pesto so liberally! It has given me so many ideas. Thank you! I hope to meet you one day when the tour for your new book brings you to Las Vegas.
Cheers, Amy

 

Mary Jo
November 26, 2011

Please, please another book! :-D

 

Bella Issakova
November 26, 2011

Thank you for this! I would also love the recipe for the rochers, as I often find myself with left-over egg whites from making the occasional gelato.

Thanks again!

 

sara beth turner
November 26, 2011

love this recipe! a good reminder that sometimes the simplest things are the best things. like eggs. :)

 

Gen
November 26, 2011

I love to add cheese curds to my scrambled eggs. Mmmmmm.

 

Susan
November 26, 2011

Yes, Is there a "rocher" recipe?

 

Glamorous Glutton
November 26, 2011

I love scrambled eggs. They are comfort food, convenience food, fast food, sick-bed food and toddler food. I love them slow cooked and creamy rather than fast cooked and harder. What a treat with extra yolks and all those pesto flavours. GG

 

Dr. Sarah Cimperman
November 26, 2011

This looks delicious. I would love to stir in some fresh spinach too.

HS: I second that Dr. Sarah - chopped spinach & celery leaves & dill is a nice combination too!

 

Kelsie
November 26, 2011

Mmm this looks a lot like the scrambled version of one of my favorite egg recipes: a pesto-cheddar-mushroom-tomato omelet. Next time I'm looking for something quicker I think I'll be making this!

 

Elle of Chellbellz
November 26, 2011

So i've been searching all over for too egg recipes. I really like this.! pesto I would have never though.

 

Beverly Jane
November 26, 2011

Oh Heidi, your day sounds wonderful. It is such a joy having all the relations together for fun, laugh and playtime with the little ones. Those are what make the entire holiday. The true meaning of the holidays is the love of God and family. Your eggs are right now cooking as I write. God bless,

 

Elizabeth
November 26, 2011

I was so happy when F&W published that recipe from Nopa! It tastes every bit as good from a home oven.

 

The Healthy Apple
November 26, 2011

I love eggs in the morning; these sound lovely, Heidi. Hope you had a great Thanksgiving.
xo

 

Tina
November 26, 2011

Hi there!

What a wonderful idea - it´s never crossed my mind to use extra egg yolks on this recipe!

Thanks for sharing and congrats for the great pics.

Cheers,

 

Rain
November 26, 2011

I really hope there is a follow-up to Super Natural Everyday. I just recently bought both of your books and I think they are the best cookbooks I've read in a long time.

 

DessertForTwo
November 26, 2011

Can I help you with your decision about a follow-up to SNE?

The answer is yes yes yes! A thousand times yes! :)

 

Maria @ Orchard Bloom
November 26, 2011

scrambled eggs are my fav thing in the world!

 

Lainie Anderson
November 26, 2011

Love these simple scrambled eggs idea, great for lunch with a few slices of tomatoes! Will give the pesto a whirl, thanks for sharing a simple, yet delicious looking recipe. Lainie :)

 

Lia
November 26, 2011

Just ordered your books. I thought that it would be fair enough after the amount of great recipes I have been getting for free from your blog. It makes my menu planning much easier when I know that I can go to one place and the recipes won't disappoint!

 

molly
November 26, 2011

what a gorgeous heap, and a wonderful way to "use up" extra yolks.

a belated happy holiday weekend, heidi.

and six months isn't so long to leave a living room in the lurch. we're awaiting one after two and a half years in our "new" space!

 

Ann
November 26, 2011

The eggs sound delicious as did your day - what a lovely post! Have a GREAT weekend!

 

EL
November 26, 2011

I'm interested to know about the couch! It's not easy deciding on one!

 

lovelymarie
November 27, 2011

Love these simple scrambled eggs idea, great for lunch with a few slices of tomatoes.Thank you for this nice post.

 

Tim
November 27, 2011

The photos are so nostalgic like always when the year is ending.

 

Emma Galloway
November 27, 2011

Did these random days start occurring around about the time you finished off Super Natural Every Day? You'd better get onto that next one Heidi! ;-)

 

Dena
November 27, 2011

Fun post. Who knew raccoons loved cilantro so much. The eggs look delish. Will have to try them soon.

 

Heidi
November 27, 2011

Thank you everyone for all the nice (and encouraging!) comments. To those of you who asked about the rochers, Wayne religiously uses the recipe from the Tartine cookbook for the almond rochers. :)

 

Hal
November 27, 2011

What about super duper and naturally smoother every day...

 

Belinda @zomppa
November 27, 2011

That's a heck of a lot of errands...thank goodness for eggy eggs!

 

Katie@Cozydelicious
November 27, 2011

I've added extra egg whotes to my scrambles but never egg yolks - and it sounds rich and yummy! And so, so bright and sunny!

And my opinion - YES! Follow up book please! I just got Super Natural Every Day for my brithday and am already deep in love with baked oatmeal and millet muffins and roasted chick peas.

 

Jennifer @ Raisin Questions
November 27, 2011

I know that scatter-brained feeling! I think it means often that I am on the verge of something exciting! I do hope for you that might be true, and that the exciting thing is another cookbook! Your first is on my Christmas list this year.

 

Oana from dishchronicles
November 27, 2011

Love eggy eggs and this oregano pesto looks awesome.

 

The Cozy Herbivore
November 27, 2011

God, I looooove eggs and toast. These look delicious! And I say yes, yes, a hundred times YES to a new cookbook! (Please?!)

 

Joy
November 27, 2011

The eggs sound sooooo good.

 

Beth
November 27, 2011

I love that you posted such a simple recipe but one that will surely scare the bejeebies out of some...
Since yolks are the most nutrient dense AND most easily digestible part of the egg it really does make sense to add more to our food.
When I add raw egg to smoothies (from our own hens... I have zero worries about bacterial contamination) I use only the yolks because the whites actually contain an anti-nutrient (a substance that blocks absorption of nutrients) that is at least partly negated when cooked.
And cholesterol? I'm glad that one has finally been laid to rest: cholesterol in food has very little bearing on blood cholesterol. Plus, the ultra-low goals presented by the standard medical community have been linked to higher overall health problems... cholesterol is a GOOD thing.

 

The life after
November 28, 2011

It seems perfect for a sunday breakfast!!

 

Ha that's funny, for the life of me I couldn't figure out how eggs could be more eggy!

 

Em (Wine and Butter)
November 28, 2011

I LOVE adding extra yolks to scrambled eggs - and my big claim to fame is that I was doing it back when most people were scrambling whites. I know - applause please :).

Your meal also looks so beautiful - it is making me urgently miss N Cali bread - I think I might need to make this meal as one of my most pronto when I return this Xmas.

xx

 

Lauren Felts
November 28, 2011

Please please please make a follow up!!! I have made everything in your cookbook and have loved them so much I am giving it away as a Christmas present to all my family!

 

Jennah
November 28, 2011

You have so many dishes! I'd love to see a photo of how you store them all.

 

Dryflour
November 28, 2011

That bread looks similar to my favorite bread in the universe that goes by the name of "Pane Ilon"
Where did you find that bread? Beautiful.

 

sarah @ two tarts
November 28, 2011

Nice idea. I use a similar idea when I make French Toast - supplement the eggs with additional egg yolks for more custard-y (and less overly egg-y) french toast. I think I got the idea from Cooks Illustrated...

 

beautiful pictures!

this seems like such a nice way to start the day off right. or even for dinner! i often enjoy eggs in the evening.

 

Stephanie
November 28, 2011

I too am curious about the rochers.

 

I love scrambled eggs...and these look totally delicious. I'll definitely be making these!

 

Honey For Jam
November 29, 2011

Yum Yum!! Scrambled eggs, is my husbands favourite, he will love this recipe!

 

Mel
November 29, 2011

The description of your day made me smile.

Your garden is GORGEOUS.

Extra points for using parsley in a recipe.

That is all. ;)

Hugs - Mel

 

Gabrielle
November 29, 2011

sounds like a perfect weekend breakfast! good fuel for busy days

 

Melissa Darr
November 29, 2011

Oh what a yummy breakfast recipe. I am always looking for new ways to make eggs and this looks delicious!

 

lovelymarie
November 30, 2011

What a delicious breakfast -- I love super eggy scrambled eggs -- sometimes all I add in is a handful of kale and half an onion, and just go crazy on some fresh eggs. Nothing is more satisfying.Thank you for sharing this post.

 

Zesty Cook
November 30, 2011

Lovely and simple. I own SNE and love so many of the recipes in it...I would definitely buy a follow-up :)

 

Rocky Mountain Woman
November 30, 2011

So, these look like the eggs of my youth that my dad made with eggs from our own chickens...

yum!

 

Lissa
December 1, 2011

Love anything eggy and this looks tasty with the sunflower seeds. Must try!

 

Leah
December 2, 2011

U make everything look so good I wish I was as talented XD

 

Andrew
December 2, 2011

This was really nice but this surely can't be that healthy with all the extra yolk. Nevertheless, I really enjoyed it!

 

Karie
December 2, 2011

My decision to have chickens in the city revolved around the idea of a constant supply of scrabbled eggs. I open the fridge and cupboard and just throw in whatever I have on hand.

There is no need for me to add extra yolks for richness. The eggs we eat are literally hours old and so rich they need no help. Their color is so stunning that I can't tell if I enjoy looking at them or eating them more.

Chickens are surprisingly easy to care for, even in the city. They don't require a lot. In fact I would say they require less than a dog or cat.

 

What a great recipe! I'm def having them this morning for Saturday brunch :)

 

Kate
December 3, 2011

No matter how mundane the day, there is always food to look forward to :)

I know this is very off topic, but I see from a lot of your photos you have marble counters. Do you find they stain a lot or require a lot of special treatment? Really tempted to put a marble top on a small table to make a pastry table...

 

Ellen
December 4, 2011

This recipe was delicious! Here's what I did with my leftover oregano pesto: drizzled it on top of a bowl of Red Indian Carrot Soup (from Super Natural Cooking) along with a few shreds of Pecorino Romano. I would do this again. :)

 

Foodiebia
December 6, 2011

Just to reiterate what everyone has already said - yes, you should do a followup to Super Natural Every Day! It's the favorite cookbook of both me and my husband, and neither of us are vegetarians. It's really changed the way I cook!

 

Monika {wcv}
December 8, 2011

Adding another enthusiastic "yes!" vote for a follow up to SNE.
-Monika

 

Deeps @ Naughty Curry
December 16, 2011

drooling over here.... love the idea of garlic in scrambled egg...gonna try this nxt time :)

 

Moumita
December 29, 2011

Heidi, this is so good yet simple recipe. I'll make this weekend. Thanks for sharing such recipes again and again.
-Moumita

 

jarcaschl
January 10, 2012

A fast yet sophisticated breakfast option, love it!

 

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