When The Alice B. Toklas Cook Book was published in 1954, “Hashish Fudge” inevitably made more of a splash than “Scrambled Eggs.” But times have changed, and dishes like that farm fresh, medicinal herb-free scramble are more likely to catch our collective culinary eye. Fortunately, Ruth Reichl brought that recipe back to our attention last year, pronouncing: “scrambled eggs, cooked with great patience, have a texture like velvet and a taste that reminds you why you want to be alive.”
We couldn’t agree more. But we wondered how else, if not with that recipe’s reams of butter and half-hour scrambling time, might we upgrade our morning scramble? So we dug around and found 5 recipes that share the spirit, if not the butterfat content, of Reichl’s favorite. Have any of your own? Share them with us, and break an egg.
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Top 5 Scrambled Egg Upgrades
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Soft Scrambled Eggs with Fresh Ricotta and Chives
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Scrambled Eggs with Leeks, Fava Beans, Toasted Breadcrumbs, and Parmesan
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Chorizo and Scrambled Egg Breakfast Tacos
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Scrambled Eggs with Smoked Salmon and Lemon Cream
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Scrambled Eggs with Morel and Tarragon Cream Sauce
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