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Ruhlman’s Scrambled Eggs w/ Goat Cheese




Source of Recipe


"Ruhlman's Twenty" by Michael Ruhlman


Recipe Introduction


These are soft, elegant, gentle and over-the-top special occasion eggs. It takes a long time to properly scramble eggs. I do that every time. But these are even slower. And much, much more luxurious! If you don’t like soft-scrambled eggs, don’t bother with these – they will squick you out completely. I’ve never had a double boiler. I’ve just always used a short cut – stainless bowl placed over (but not IN) simmering water in a saucepan. I just never saw the need for one. But it might be worth it for this recipe. My bowl/saucepan method was kind of a PITA – the eggs really stuck, even with lots of butter. I made these when I was testing some of the recipes in the book pre-publication, along with some other folks at cookskorner.com and all of us who didn’t have double boilers had the same problem. They still tasted fabulous – it was just a pain to clean the bowl. Michael suggests variations such as fresh mozzarella and basil, finishing with tarragon and some grated Parmigiano-Reggiano or folding in some sautéed mushrooms.

NOTE: For each serving of two eggs use 1 1/2 t. butter, 1 t. goat cheese and 1/2 t. sliced chives.



List of Ingredients




Large eggs
Butter
Fresh goat cheese, separated into small chunks
Fine sea salt
Freshly ground black pepper
Sliced fresh chives


Recipe



In the bottom of a double boiler bring water to a simmer. The water should not touch the bottom of the top pan. Put the top pan over the simmering water and melt the butter in it.

In a large bowl, whisk the eggs until completely mixed. Pour the eggs into the top pan and fold constantly with a silicone spatula. When nearly done (they will still be very moist, but curds will begin to form) sprinkle in the goat cheese and season with the salt. Stir gently and serve. Top with a bit of pepper and the chives.