Okay, so the perfect scrambled eggs are this delicious silky texture. You know what else goes amazingly well with that? Yep. Goat cheese. The other day, I was looking through my fridge and I saw a whole bunch of things and I said, alright, I'm going to make a scrambled eggs with goat cheese. Then I decided to just throw it on toast. So, here we are.
What do you need for this recipe?
Okay, what you really need - butter, eggs, goat cheese, and maybe some green onions / scallions. You can also add a bunch of Italian seasoning that could go well with this. You could add a kick with some jalapenos. The possibilities, as always, are endless. I like my scrambled eggs with goat cheese, but you can absolutely add cheddar (which gives it a sharper flavor) or you can add parmesan (nuttier flavor).
If you are in the mood for something spicier, check out these chili scrambled eggs that use Fresno chilies instead.
How do you make the perfect scrambled eggs?
There are SO many videos and Master classes on this that I'm not sure I can give you anymore magic tricks. Gordon Ramsay likes to cook his in a pot; some people like oodles of butter. The trick for me? Turn the heat off when the eggs have barely come together, and then take the pan off the flame. The residual heat will cook the rest of the eggs through, but then make sure it doesn't over-scramble. Mix in the goat cheese at this moment, and dig in to your scrambled eggs with goat cheese for some divine deliciousness.
Any other tricks, then?
So, this trick is actually something I learned from a good friend a long time ago. Instead of whisking the eggs in a bowl - use a glass. Taller the better. And better yet, use a fork to whisk them. The space between the prongs will mix them evenly and the length of the glass will make sure the contents stay in the glass. Then when you're done, dump them in the pan. I don't salt or add pepper to my eggs before I throw them on the pan. I like to sprinkle them at the very end right before I eat. Yum.
Scrambled Eggs with Goat Cheese (oh, and Toast!)
- 2 tablespoon of butter
- 1 slice of bread
- 1 egg
- 1 scallion, chopped finely (ends discarded)
- 1 tablespoon of goat cheese
- 1 teaspoon of salt
- ½ teaspoon of fresh ground black pepper
- Heat a non-stick pan on medium flame and melt the butter on the pan
- Toast a piece of bread in your toaster (or you can use the same pan once your eggs are done)
- As butter melts, crack an egg into a tall glass and whisk with a fork until fully mixed
- Add chopped scallions to this egg mixture and continue to whisk
- Pour the egg mixture into the pan and use a spatula to slowly move the mixture in a circle - making sure to stir often enough that it doesn't set, roughly 30 seconds (see notes below for a trick)
- When the eggs have started to set (still a bit watery but you can see some white parts set) - turn off the flame but continue stirring the eggs with your spatula for 15 more seconds
- Now remove the pan off the flame, add the goat cheese, and continue stirring
- Finish with salt and fresh black pepper, and serve hot on toast
- When the eggs are cooking, just move your spatula in a cross-like manner: one straight swipe vertically, followed by a horizontal swipe.
- Make sure to add the goat cheese after you cook the eggs - adding them too early or to direct heat might curdle the cheese.