These fluffy scrambled eggs with goat cheese come together in no time and goat cheese adds an elevated flair, perfect for a special breakfast or brunch!
How to make scrambled eggs with cheese
These fluffy scrambled eggs with goat cheese are nearly impossible to mess up, but to make sure your eggs come out perfectly, there are a few tips you should keep in mind.
- Generously coat the pan in butter—You don’t want your scrambled eggs sticking to the pan, so it’s important that you coat the pan in butter first. Butter also adds a lovely, subtle flavor to the eggs.
- Whisk the eggs first in a bowl—Cracking the eggs first into a separate bowl and whisking them before adding them to the buttered pan ensures that the yolks and whites are fully combined and makes for a smoother scrambled egg. Some people like to whisk in a little milk or water at this point, too, but we didn’t find it was necessary.
- Cook the eggs low and slow—Your eggs should cook over a medium heat, at most. The key to keeping the scrambled eggs fluffy and pillowy is to cook them slowly, stirring occasionally. If you try and cook the eggs too fast, they’ll likely become dry and hard.
- Take the eggs off the heat early—You want to take the eggs off the heat just before they’ve cooked all the way through. Again, this will keep them nice and fluffy and will prevent them from getting too dry.
This recipe is one of three in our Spring Brunch Menu, but the eggs are quick enough for a weekday breakfast or for brinner, which would be our choice. This is also a great choice for Mother’s Day brunch.
For the asparagus (optional)
- 1 bunch asparagus
- 1 lemon
For the fluffy scrambled eggs
- 1 handful chives
- 8 eggs
- 4 ounces goat cheese
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons butter
- For the asparagus (optional): Wash and dry the asparagus. Remove the tough lower part of the asparagus (1-2 inches). In a dry skillet over medium-high heat, cook the asparagus, stirring occasionally. After 3 minutes, add ¼ cup water and cook for another 3 to 4 minutes. Taste, and continue to cook until the thickest pieces are tender, adding additional water if necessary. Sprinkle with kosher salt. If desired, garnish with lemon zest or lemon juice.
- For the eggs: Thinly slice the chives.
- In a medium bowl, whisk the eggs together until well-beaten. Crumble the goat cheese and stir it into the eggs along with the kosher salt and plenty of fresh ground pepper.
- In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, then pour in the eggs.
- Keep the heat on medium. When the eggs begin to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, then remove from the heat just before they fully harden. Serve immediately, garnished with chopped chives (if desired) and alongside asparagus spears.
You can read full article and recipes here : https://www.acouplecooks.com/soft-scrambled-eggs-with-goat-cheese-and-asparagus/