Scrambled Eggs with Arugula, Sun-Dried Tomatoes, and Goat Cheese
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4 to 6
Ingredients
12 large eggs ¾ teaspoon table salt ¼ ground black pepper 6 tablespoons half-and-half 2 teaspoons olive oil ½ medium onion, minced (about ½ cup)⅛ teaspoon red pepper flakes 5 ounces arugula, stemmed and cut crosswise into ½-inch-wide strips (about 5 cups)1 tablespoon unsalted butter 3 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped fine (¼ cup)3 ounces goat cheese, crumbled (⅓ 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 onion and pepper flakes and cook until softened, about 2 minutes. Add arugula and cook, stirring gently, until arugula begins to wilt, 30 to 60 seconds. Spread mixture in single layer on small plate.
- 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 arugula mixture and sun-dried tomatoes until evenly distributed; if eggs are still too runny, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates, sprinkle with goat cheese, and serve immediately.
Time
25 minutesYield
Serves 4 to 6Ingredients
12 large eggs
¾ teaspoon table salt
¼ ground black pepper
6 tablespoons half-and-half
2 teaspoons olive oil
½ medium onion, minced (about ½ cup)
⅛ teaspoon red pepper flakes
5 ounces arugula, stemmed and cut crosswise into ½-inch-wide strips (about 5 cups)
1 tablespoon unsalted butter
3 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped fine (¼ cup)
3 ounces goat cheese, crumbled (⅓ cup)
Ingredients
12 large eggs
¾ teaspoon table salt
¼ ground black pepper
6 tablespoons half-and-half
2 teaspoons olive oil
½ medium onion, minced (about ½ cup)
⅛ teaspoon red pepper flakes
5 ounces arugula, stemmed and cut crosswise into ½-inch-wide strips (about 5 cups)
1 tablespoon unsalted butter
3 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped fine (¼ cup)
3 ounces goat cheese, crumbled (⅓ cup)
Ingredients
12 large eggs
¾ teaspoon table salt
¼ ground black pepper
6 tablespoons half-and-half
2 teaspoons olive oil
½ medium onion, minced (about ½ cup)
⅛ teaspoon red pepper flakes
5 ounces arugula, stemmed and cut crosswise into ½-inch-wide strips (about 5 cups)
1 tablespoon unsalted butter
3 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped fine (¼ cup)
3 ounces goat cheese, crumbled (⅓ 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 onion and pepper flakes and cook until softened, about 2 minutes. Add arugula and cook, stirring gently, until arugula begins to wilt, 30 to 60 seconds. Spread mixture in single layer on small plate.
- 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 arugula mixture and sun-dried tomatoes until evenly distributed; if eggs are still too runny, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates, sprinkle with goat cheese, and serve immediately.
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