I know I go on and on about eggs a lot, but they’re really an amazing food–it’s like that commercial for “the incredible edible egg.” Anyone? Anyone? Crickets? OK then… moving on.
Eggs are really, really good for you. They’re an amazing source of protein and the yellows are a good source of vitamin D, so all you people who only eat the whites because of the cholesterol in the yolks… well think again.
I eat hard-boiled eggs for lunch a lot, but when I’m making dinner, I usually want something hot. If I want something hot and quick, I often turn to scrambled eggs. In just a few minutes and with very few ingredients, you have something hot, filling, good for you and delicious… how “incredible” is that?
Scrambled Eggs with Shallots
2 tsp. olive oil
1 large shallot, minced
3 eggs
1 tbsp. plain yogurt, sour cream, or crème fraîche
1 tbsp. milk
salt and pepper
Heat the olive oil over medium-high heat in a skillet. When hot but not smoking, add the shallot and a pinch of salt. Sauté until the shallot is soft and sweet, about 5-7 minutes. In a separate bowl, combine the eggs, yogurt, milk, and salt and pepper. Add the mixture to the skillet and turn down to medium. Stir until curds just begin to form, about 3-5 minutes. When the eggs are just underdone for your taste, turn off the stove and serve on a plate (the eggs will continue to cook due to residual heat.)
Note: For company, you can serve these with some fresh chives and a dollop more sour cream or crème fraîche as a garnish.
Note 2: If you’re lazy, like me, you can also turn down the heat and add the eggs, yogurt and milk directly to the skillet. You have to stir a bit more quickly to make sure the eggs break and combine with the dairy before they cook, but this way, there will be no extra dishes to do.
No Comments so far
Leave a comment
Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>