Yes, you are not misreading it, and I am sure you are wondering how does this work. The great Ina Garten always puts first-class dishes. Her latest cookbook, Go-To Dinners, doesn't disappoint and features this incredible recipe. By far, these are the best-scrambled eggs that I have ever made. Moreover, it is not that difficult to make, and I wanted to add a nice twist to it, garlic herbed butter.s To elevate the eggs, I made herbed garlic butter, which I will address later. In the meantime, enjoy viewing some pillow scrambled eggs that will make your mouth water.
Ingredients:
2-3 tbsp Garlic-Herbed Butter
3-4 Large Eggs
1/4 cup Milk
1 tbsp Olive Oil
1 tsp Paprika
2-3 oz Pecorino Cheese
Salt and Pepper
Garnish: Fresh Basil
Method:
Crack your eggs in a bowl and add milk, paprika, and salt. Stir to combine until they are beaten.
In a large pan, add a couple tablespoons of butter and olive oil. Make sure your butter is completely melted before you add the eggs.
On medium-low heat, scramble the eggs gently with a spatula as little curds form. This should take from 5 to 8 minutes depending on your pan and stove.
When the curds are almost cooked, place the pan off the heat, and add your grated pecorino cheese. Continue to mix until the cheese is melted.
The eggs should be cooked by that point or just give it an extra minute on the pan. You should be able to draw your spatula through the pan with ease.
Serve your eggs immediately with some extra cheese and fresh basil
I love Ina's recipe and the butter creates more depth in flavor. I am looking to improve my skills this summer and share those experiments. If there is anything that you would like to see, then please let me know. There will be two other garlic herbed-butter recipes this week and they are showstoppers.