Scrambled Eggs

Scrambled Eggs

 Why we love scrambled eggs

Scrambled eggs are my favorite style of cooking eggs, and the perfect accompaniment to shito. I vividly recall my first encounter with scrambled eggs at the age of 17 in Glasgow, Scotland. Armed with a buoyant spirit, a touch of makeup, and the company of an adult, my friend Maxine and I managed to sneak into a pub on a Friday night. The morning after a wild outing, Maxine whipped up a plate of scrambled eggs and toast to cure our hangovers. As I took my first bite, I was instantly captivated by the pillowy and fluffy texture. Blame it on the immense craving, but that moment marked the beginning of a lifelong fascination with scrambled eggs, forever intertwined with memories of friendship, adventure, and the undeniable satisfaction of a good meal.


  1. 4 eggs
  2. 1 tablespoon of unsalted butter 
  3. 1 tablespoons of grated asiago cheese
  4. 1 oz. of shaved smoked gouda 
  5. ¼ of heavy cream
  6. ¼ teaspoon of sea salt
  7. ¼ teaspoon of black pepper
  8.  1 


  1. Crack 4 eggs into a bowl
  2. Add salt  
  3.  Add black pepper
  4. Add a ¼ cup of heavy cream
  5. Add 1  tablespoons of asiago cheese
  6. 1 oz. of shaved gouda 
  7. Whisk until creamy and velvety
  8. Warm a skillet on medium to high heat for two minutes then reduce heat to low setting. 
  9. Add  1 tablespoon of butter to skillet, then allow to melt
  10. Pour in whisked egg mixture into skillet, allow to cook for 1 minutes, then start to gently fold in egg.
  11. Cover with a lid and allow to steam cook for 3 to 5 minutes, then plate by itself or on a piece of toast. 
  12. Drizzle 1 teaspoon of  Gloria's Shito and enjoy.


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