Speedy Silky Scrambled Eggs with Chimichurri

I'm going to cut to the chase because I'm kind of excited about this dish and what I learned about making scrambled eggs.

You DON'T have to cook eggs low and slow to get a great rich texture. They can come together faster than it takes to make a piece of toast.

You DON'T have to pre-whisk eggs before you add them to the hot pan. One less dish to wash. You also don't have to fold them. You can whisk the bejesus out of them and get tiny tender curds that are fabulous in the way that tiny things can be.

You DON'T have to stick with salt and pepper and grated cheese for add-ins. Yawn. Throw in chimichurri sauce, pesto, harissa or romesco and eat fancy flavor-packed eggs for dinner.

All of this goes against decades of reluctant scrambled egg cooking and consumption on my part. No wonder I didn't like them much. This method cooks them in about 45 seconds and produces a plate of eggs that are rich and smooth like a risotto or polenta. Great on toast.



Thanks to a Gordon Ramsey YOUTUBE video for the tip about not prewhisking the eggs and to New York Magazine who ran a little piece on Bobby Flay's new restaurant Gato where he serves a scrambled egg dish like this one.

Scrambled Eggs with Chimichurri 

Serves 1-2

3 large eggs
1 pat unsalted butter
2 tablespoons red chimichurri sauce
1 tablespoon plain yogurt (full fat if possible)
1 tablespoon goat cheese
Chives for garnish

1. Get everything ready to go before you heat your pan because this comes together quickly.

2. Heat large saute pan over medium heat. When hot, add butter and swirl until melted and bubbly.

3. Crack eggs into pan and start to whisk vigorously, moving pan off heat if they seem to cook too quickly. When eggs are slightly thickened (15 seconds), add yogurt, chimichurri and goat cheese and continue to vigorously whisk just until cooked through, then immediately remove from pan and serve with chopped chives on top. Serve with good toast.