Ingredients with Measurements:
- 6 large eggs
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Whisk
Step-by-step instructions:
1. Crack the eggs into a bowl and whisk them together with the milk until well combined.
2. Melt the butter in a non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet and let it cook for a minute or two until it starts to set.
4. Use a spatula to gently scramble the eggs, moving them around the skillet until they are cooked to your liking.
5. Sprinkle the shredded cheese over the eggs and stir until it is melted and evenly distributed.
6. Add the chopped chives and season with salt and pepper to taste.
7. Serve immediately.
Time:
Preparation time: 5 minutes
Cooking time: 5-7 minutes
Temperature:
Medium heat
Serving size:
Serves 2
Nutritional information:
Calories per serving: 250
Fat: 19g
Protein: 18g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as feta or goat cheese.
- If you don't have chives, you can use green onions or parsley instead.
Variations:
- Add diced ham or cooked bacon for a heartier breakfast.
- Use different herbs, such as thyme or basil, for a different flavor profile.
- Add diced tomatoes or spinach for extra nutrients.
Tips and tricks:
- Don't overcook the eggs, as they will become tough and rubbery.
- Use a non-stick skillet to prevent the eggs from sticking.
- Whisk the eggs and milk together well to create a fluffy texture.
- Use a spatula to gently scramble the eggs, rather than stirring vigorously.
Storage instructions:
This dish is best served fresh and should not be stored.
Reheating instructions:
If you have leftovers, you can reheat them in the microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the scrambled eggs on a plate or in a bowl, garnished with additional chives or herbs.
Garnishes:
Chopped chives or parsley
Pairings:
Serve with toast or a bagel for a complete breakfast.
Suggested side dishes:
Fresh fruit or a side salad
Troubleshooting advice:
- If the eggs are sticking to the skillet, add a little more butter or oil to the pan.
- If the eggs are too dry, add a splash of milk or cream to the mixture.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent foodborne illness.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
This dish is named after the German composer Giacomo Meyerbeer, who was known for his love of scrambled eggs.
Flavor profiles:
Creamy, cheesy, and savory
Serving suggestions:
Serve for breakfast or brunch.
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