Eggs are one of the least expensive forms of high-quality protein. They’re an excellent source of vitamin K and a very good source of B vitamins, vitamin D and selenium. Their yolks are rich in choline, a substance that’s essential for normal brain development, health and function. Chickens that are fed a diet high in omega-3 fatty acids produce eggs that contain these heart-healthy nutrients, but conventionally produced eggs contain almost no omega-3 fatty acids. Scrambled, poached, fried, baked, boiled or cooked in omelets or soufflés, eggs have the ability to transform into textures ranging from soft and creamy to firm and structured.
Step 1
Break the eggs into a medium bowl. Beat them very lightly with a fork until they’re just combined.
Step 2
Melt the butter in a heavy skillet set over low heat. Pour the lightly-beaten eggs into the melted butter, stirring gently and constantly with a wooden spoon.
Step 3
Cook the eggs, stirring constantly, for three to four minutes or until they’re creamy and begin to set. If you prefer drier, firmer scrambled eggs, continue to cook them for up to two more minutes.
Step 4
Add the cream when the eggs are scrambled to your preference, suggests Michel Roux, author of "Eggs." Season the eggs with a bit of salt and freshly ground black pepper, if desired.
Step 5
Remove the skillet from the stovetop and set it on a heat-proof surface. Stir in the chives, parsley, Gruyere and mustard, if desired. Serve immediately.
Tips and Warnings
- For best results, choose a type of cheese that you can crumble or grate. Gruyere, Parmesan, Lorraine, cheddar, Gouda, feta and goat cheese are some of the cheeses featured in classic egg dishes. Other options include Roquefort, Swiss and the various types of blue cheese.
Things You'll Need
- 4 large eggs
- 3 tbsp. unsalted butter
- 1 tbsp. light or heavy cream
- Salt
- Freshly ground pepper (optional)
- 1 tbsp. fresh minced chives
- 1 tbsp. fresh minced parsley
- 1 oz. Gruyere cheese, grated
- 1 tbsp. Dijon mustard (optional)
- Skillet
References
- “The Encyclopedia of Healing Foods”; Michael Murray, N.D., et al.; 2005
- “Eggs”; Michel Roux; 2005
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