Goat Cheese Scrambled Eggs
Courtesy of Bread & Wine by Shauna Niequist
I am a very low-key, rules-averse, non-exact cook, but I have strong feelings about scrambled eggs. It’s one of the only things I’m truly high-maintenance about. If we’re talking about cold, rubbery eggs, I’d rather just have toast. But few things make me happier than a pan of rich, just barely cooked-through, perfectly loose and luscious eggs.
What I’ve learned along the way is that it’s all about a cold pan and low heat. When a friend of ours was teaching his wife to drive their boat, he said this is all you need to know: Slow is cheap. And the same is true with scrambled eggs. The only way you can mess them up, really, is by trying to go too fast, and by cooking them at too high a temp.
12 eggs, beaten well
1 4-oz. container crumbled goat cheese
- I wait until almost everything is done—quinoa is ready, sausages are cooked teas is steeped, juice is poured. At the very, very last second, the eggs.
- Pour the beaten eggs into a cold nonstick pan over low heat, and cook so low that you think, really, nothing is happening.
- Over time, drag your spatula through the middle, and you’ll see some fluffy curds beginning to form.
- Steady and slow, now. Slow is cheap.
- Run your spatula around the edge of the pan, finding more lovely golden curds.
- Keep dragging the spatula back and forth, around the edges, and when it seems like they’re about a minute from being done, no longer liquid but just barely solid, turn off the stove, and add a handful of crumbled goat cheese, reserving a little bit to sprinkle on the top.
- Serve immediately, like, right that second.