Scrambled Eggs with Sausage, Sweet Peppers, and Cheddar
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6
Ingredients
12 large eggs ¾ teaspoon table salt ¼ teaspoon ground black pepper 6 tablespoons half-and-half 1 teaspoon vegetable oil 8 ounces sweet Italian sausage (or hot), casing removed, sausage crumbled into ½-inch pieces1 medium red bell pepper, cut into ½-inch cubes (about 1 cup)3 medium scallions, white and green parts separated, both sliced thinly on bias1 tablespoon unsalted butter 1 ½ ounces sharp cheddar cheese, shredded (about ½ cup)
Instructions
- Crack eggs into medium bowl; add salt, pepper, and half-and-half. Beat with dinner fork until thoroughly combined.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add sausage and cook until beginning to brown but still pink in the center, about 2 minutes. Add red bell pepper and scallion whites; continue to cook, stirring occasionally, until sausage is cooked through and peppers are beginning to brown, about 3 minutes. Spread mixture in single layer on medium plate; set aside.
- Thoroughly wipe out skillet with paper towels, add butter, and set over medium heat. When butter foams, swirl to coat bottom and sides of skillet, then pour in eggs. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom of skillet and then around sides, and lifting and folding eggs as they form curds. Do not over-scramble, as curds formed will be too small. Cook eggs until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in sausage mixture and cheese until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates, sprinkle with scallion greens, and serve immediately.
Yield
Serves 4 to 6Ingredients
12 large eggs
¾ teaspoon table salt
¼ teaspoon ground black pepper
6 tablespoons half-and-half
1 teaspoon vegetable oil
8 ounces sweet Italian sausage (or hot), casing removed, sausage crumbled into ½-inch pieces
1 medium red bell pepper, cut into ½-inch cubes (about 1 cup)
3 medium scallions, white and green parts separated, both sliced thinly on bias
1 tablespoon unsalted butter
1 ½ ounces sharp cheddar cheese, shredded (about ½ cup)
Ingredients
12 large eggs
¾ teaspoon table salt
¼ teaspoon ground black pepper
6 tablespoons half-and-half
1 teaspoon vegetable oil
8 ounces sweet Italian sausage (or hot), casing removed, sausage crumbled into ½-inch pieces
1 medium red bell pepper, cut into ½-inch cubes (about 1 cup)
3 medium scallions, white and green parts separated, both sliced thinly on bias
1 tablespoon unsalted butter
1 ½ ounces sharp cheddar cheese, shredded (about ½ cup)
Ingredients
12 large eggs
¾ teaspoon table salt
¼ teaspoon ground black pepper
6 tablespoons half-and-half
1 teaspoon vegetable oil
8 ounces sweet Italian sausage (or hot), casing removed, sausage crumbled into ½-inch pieces
1 medium red bell pepper, cut into ½-inch cubes (about 1 cup)
3 medium scallions, white and green parts separated, both sliced thinly on bias
1 tablespoon unsalted butter
1 ½ ounces sharp cheddar cheese, shredded (about ½ cup)
Why This Recipe Works
To keep our scrambled egg recipe light and fluffy while adding hearty ingredients such as sausage, cheese, and vegetables, we had to eliminate as much of the added moisture as we could. Some ingredients were more appropriate for our scrambled egg recipe than others: Drier leafy greens, crunchy vegetables, and breakfast meats worked better than mushrooms and ham steaks, which are full of water and brine, respectively. To further reduce the moisture content, we decided to sauté the vegetables before adding them to the eggs and then remove them from the pan and wipe it dry before adding the eggs. We replaced the milk called for in our original recipe with half-and-half, which has more fat and less moisture.
Instructions
- Crack eggs into medium bowl; add salt, pepper, and half-and-half. Beat with dinner fork until thoroughly combined.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add sausage and cook until beginning to brown but still pink in the center, about 2 minutes. Add red bell pepper and scallion whites; continue to cook, stirring occasionally, until sausage is cooked through and peppers are beginning to brown, about 3 minutes. Spread mixture in single layer on medium plate; set aside.
- Thoroughly wipe out skillet with paper towels, add butter, and set over medium heat. When butter foams, swirl to coat bottom and sides of skillet, then pour in eggs. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom of skillet and then around sides, and lifting and folding eggs as they form curds. Do not over-scramble, as curds formed will be too small. Cook eggs until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in sausage mixture and cheese until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates, sprinkle with scallion greens, and serve immediately.
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