Hello, I’m Mary Rapoport, Consumer Affairs Director for the Virginia Egg Council. I agreed to be Lindsey’s guest blogger for the day.
About a decade ago, I did a survey at a large food festival. I passed out forms and folks checked off the No. 1 way they liked their eggs cooked. I listed the basics: hard boiled, soft boiled, fried, scrambled, poached, and omelets. Although there was a smattering of all choices selected, the standout favorite was scrambled.
I was surprised and frankly a bit disappointed since I think of scrambled eggs as being … well, ordinary. So several years later, I did it again, and the results were pretty much identical. After thinking about it awhile, I figured it’s probably the easiest way to cook an egg — no worrying if the shell will peel easily with hard boiled eggs; and who has all those clipping-off-the-top gadgets you use to eat soft boiled eggs; no hysteria about breaking yolks when flipping the fried eggs; and poached eggs and omelets are basically a mystery to the novice cook. So scrambled it is.
The neat thing about scrambled eggs is you just plop the beaten eggs in a hot skillet with a bit of spray or a pat of butter, move them around and you have something warm to eat in no time – even perfect for a quick, no-fuss dinner. And with non-stick skillets, the clean up is a breeze. It actually makes sense that they are the No. 1 favorite for most folks because they are pretty foolproof and can be made in a hurry.
A few years ago, the world of scrambled eggs changed for me when I was visiting my son in California. Sitting in an outdoor café, I ordered the scrambled egg special and loved it so much that I begged to be let into the kitchen to watch the cook prepare it. They called it Creamy Dilled Scrambled Eggs and it was served on toast. You ate it by picking up the toast with this creamy, almost custard-like, highly-flavored, yummy business on top. I don’t know if it was the weather, the palm trees, the Bloody Mary I had with it, or the dish itself, but I love it to this day – it has become my favorite way to fix eggs.
I will share this recipe below on this blog post. What’s your favorite way to have your eggs cooked?
Creamy Dilled Scrambled Eggs on Ciabatta Toast
Recipe courtesy of Mary Rapoport, Virginia Egg Council
1 Tbsp. fresh chopped flat leaf parsley
½ to 1 Tbsp. dill weed
4 eggs, beaten
2 Tbsp. crumbed goat cheese
4 slices ciabatta bread, toasted
Garnish: Sliced avocado, sliced strawberries and/or orange
1. Chop parsley, then combine with dill. Add to beaten eggs along with goat cheese.
2. Heat a skillet with non-stick coating over medium-low heat; spray with cooking spray, then pour in eggs.
3. Stir eggs, constantly and slowly, never letting them become soft curds as you normally would for scrambled eggs. Use a coated whisk or a high-temp rubber scraper for best results. Keep stirring until eggs are no longer runny. They will be much creamier than you are used to, almost custard-like.
4. Place 2 slices of toast on a plate; top with a quarter of the eggs on each slice. Place remaining toast on another plate and repeat with remaining eggs. Serve with fruit and garnish with sprigs of fresh parsley.