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
Thanks for the simple recipe. Just tried this for dinner with your recipe for Easy Little Bread. Delicious! Just what I needed.
mm, oregano pesto & gruyere sound like excellent additions! any ideas of what to do with excess egg whites leftover from making extra eggy eggs? Katie x
HS: Rochers :)
i'm not too fond of scrambled eggs, but the oregano pesto sounds really interesting. Perhaps I make this tonight to drizzle over the spaghetti squash fritters I plan to make. Thanks for doing what you do. You are inspiring.
I love your recipes and this one as well. However, there are quite a lot of yolks in this one clearly you can do it once in a while otherwise cholesterol is gonna skyrocket! Love&Light Margherita
The eggs look lovely. But all your photographs do. I wish you a lovely weekend.
I have been a follower for a long time--even before my sixteen-year-old became a vegetarian (but that gives me even more of a reason to pay attention to the recipes). I have to say that there are so many reasons I come here: the recipes, the photography (why does photo 2 feel the most like my life?) but I so enjoy your writing. Everything is seasoned just right.
Three things: 1) your photos and honesty make me want to cook things honestly, and then take pictures 2)"creative, practical, and pedestrian" perfectly describes my days of recent (particularly pedestrian, so perfect a word, i sighed with empathy...). I am a farmer by day cook at a winery restaurant by night in the okanagan valley of bc, canada; its winter and i find myself more of a yogi than anything these days; a comforting randomness to such days...i enjoy it before the inevitable restlessness sets in 3) anyone who adds extra yolks to their eggs is certainly eating seriously. Colour and flavour, as they should be
I love the recipe, it doesn't get much more comforting than pesto and eggs...and I love the photos of the dahlias, they just suggest vibrancy.
A follow up to Super Natural Everyday? Of course!
It's great to hear that your Thanksgiving was very nice. Here in Japan, we don't do Thanksgiving feast but I miss it a lot. Scrambled egg looks amazing with extra yolk! Your photo makes me hungry!
double your yolks, double your fun!
Not a huge fan of overly-eggy eggs, myself (I like to bury my eggs under mountains of onions and herbs and cheese), but I'd love to see the recipe for those rochers! Are they just accessorized meringues? Also, a follow to to Super Natural Everyday would be wonderful!
I would love to see a follow up to Super Natural Everyday. Your blog, books and beautiful photography inspire me so much.
is that cheesy toasted bread i see..? yum!
Thanks for sharing your Golden Gate Park pics. I've been to that park...so beautiful. "Empty dishwasher while thinking some more about whether there should be a follow up to Super Natural Every Day. "
YES there should be a follow up to super natural every day! I learned to cook from you and I learned to be creative in cooking from you too. I love your description of your day. It's like a description of my ideal life. I hope to have that life one day. Until then please keep sharing yours!
What a great idea to use extra yolks, I must try this. I hope there is a follow up book to Super Natural Everyday, your recipes are fantastic!
There should definitely be a follow up to Super Natural Every Day :) Also, I'm glad you shared the eggs because it's such a clever idea to add more yolks. Fantastic!
What a delicious breakfast -- I love super eggy scrambled eggs -- sometimes all I add in is a handful of kale and half an onion, and just go crazy on some fresh eggs. Nothing is more satisfying. Happy thanksgiving to you and yours - I am thankful for your recipes, books, and blog -- all have inspired me with my own blog, and having that creative outlet is such a gift. Be well and merry.
Looks like a perfect way to start the day!
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