Super-eggy Scrambled Eggs Recipe
A slight twist makes these scrambled eggs extra special. I drizzled them with oregano pesto and served with a thick slab of toast.
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.
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...
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.
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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 saltOregano 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 minutes - Cook time: 5 minutes
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Comments
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,
So i've been searching all over for too egg recipes. I really like this.! pesto I would have never though.
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!
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!
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
Yes, Is there a "rocher" recipe?
I love to add cheese curds to my scrambled eggs. Mmmmmm.
love this recipe! a good reminder that sometimes the simplest things are the best things. like eggs. :)
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!
Please, please another book! :-D
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
Really creative: eggs are such a comfort food!
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.
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.
I've made my scrambled eggs like this for years (without the pesto). So creamy and rich! Yum.
Is there a "rocher" recipe? Thanks.
This morning my stomach is growling and those eggs and toast look so perfect right now.
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
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.
I love a good eggy-egg! These sound fantastic!
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