have an odd relationship with eggs.
I find them utterly indispensable for cooking and baking, as a whole, I dislike
eating eggs themselves.
I was very small, my grandfather would feed me soft boiled eggs, mixed with
torn up bread pieces and lots of salt. Being a salt fiend, this was the very bestest food possible. Especially because my grandfather would allow
me to make them as salty as I wanted. Which
was typically far too salty for human consumption.
ever after, I see to make eggs taste like they did when I was a child. That wonder of putting a few humble ingredients
in a bowl and getting magic.
In a sense, I guess my grandfather was a magician, because no plain egg dish has ever measured up.
But I keep searching; keeping my eye out for interesting egg recipes and innovative ways of serving them.
main objection to scrambled eggs is the complete and utter lack of taste. As if the fact that they are scrambled is
effort enough. Often watery or rubbery
they are typically completely forgettable.
this… this is something else entirely. It was the picture that attracted my attention at first.
were scrambled eggs?
certainly didn’t look like scrambled eggs. If anything they had the appearance whipped egg yolks. The kind you might use to stuff deviled
eggs. And once I read the recipe, I was
in love with the idea.
plotted carefully how and when I was going to execute my plant and it took
several weeks but I finally made them.
the experiment I bought farm fresh eggs from the market, for the best possible
taste. Bought fresh tarragon and basil
and grated up some of my favorite aged Gouda for the cheese.
I was extremely grateful for the wonderful process pictures that Well Fed had on the site because I would have been lost without them. Slow cooking the eggs took far longer than I expected and they stayed soupy and runny almost until I had given up hope.
But the end results were well worth the effort. The eggs are… for lack of a better term, like nothing I have ever tasted. Creamy, soft and herbaceous, they have a surprising taste all their own. Something the slow cooking process brings out, a nuttiness of sorts.
family however, was not impressed. My father
- and I quote, said they were “too original.” (His term for a flavor his is
unfamiliar with and thus doesn’t like) My brother thought they were weird, though I think he was responding to
the taste of the fresh herbs. My fault
for never having fed him fresh tarragon, I suppose.
or not, the recipe is an interesting work of alchemy. And I shall be trying it again with a few
small modifications. I think the
herbaceous nature of the eggs would be complimented by less cheese and the sour
cream mixed in. Along with this, I think
I will add garlic, letting it slowly cook with the eggs to caramelize and
flavor the dish.
also play with the herbs; either reducing the recipe to one herb or playing
with different ones. Basil was awfully
tasty in this making it difficult to give that up for anything else. But the complimentary herb might change. Sorrel would be interesting with its mild
lemony taste. So would oregano or even
fennel. I might even go hog wild and add
a whole garden full of them, having learned that this works splendidly from a previous
quiche experiment (for the record when a friend hands you a bag of mixed chopped
herbs and can’t identify any of them….this is usually – but not always - a bad
best thing about this showy recipe is that it offers so much room to play. Simple ingredients and careful preparation
make it spectacular.
is the kind of thing that can easily be made impressive, a surprise breakfast
for a special day. Or humble, served on
a lazy weekend morning with points of hearty wheat toast.
either case, it is one of those recipes well worth trying just for the
experience of what scrambled eggs could be if they lived up to their full
I present the recipe as I would make it next time.
Cooked Scrambled Eggs
Original: David Lentz via Well Fed
Modifications in italics
1 ½ tablespoon unsalted
2 cloves garlic, crushed
salt and freshly ground pepper
1/3 cup sour cream + additional for topping 
1/2 generous cup chopped fresh herbs 
a large nonstick skillet over low heat. Add the butter and cook gently until it has
taken on a golden hue or substitute ghee. After the butter browns, add the eggs and
garlic. Use a wooden spoon to stir the eggs in a figure 8 fashion . It
will start out very soupy.
to cook and stir the eggs until they are still moist with some liquid, about 25
to 30 minutes, stirring frequently, but not constantly. Just before they have finished cooking, stir
in the chopped herbs and sour cream.
off the heat and let the eggs stand for a minute of so. Divide the eggs among the serving dishes. Top
each with a dollop of sour cream and
a grinding of pepper .
I think browned butter enhances eggs. Olive oil will not allow the butter to brown and is there to keep it
from scorching. However if you keep the temperature
low and brown the butter slowly, there is no reason to not use all butter.
The original recipe called for crème fraiche and that it is added at the end
only as a topping. I prefer the taste of
sour cream and I like it mixed in. This
also helps to spread the fat soluble flavors of the herbs.
The original recipe calls for parsley and chervil. I used tarragon and basil and liked it very
much. But any complimentary herbs are
fine. I also think this would do well to
shine a spotlight on a single herb.
I found that simply stirring clockwise was not enough for such a large amount
of eggs. Figure eights with an occasional clockwise turn were better and more
 A bit of caviar on top of this would be both decadent and welcome. These are the kinds of eggs that can stand up to caviar.