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