Eggs are still struggling in their underrated status as only a breakfast food. I am not sure why, eggs are a very inexpensive low-calorie source of protein and are delicious served alone, or incorporated into other dishes.
I am lucky to have a co-worker who raises heirloom chickens. She provides me each week with a couple dozen fresh eggs in the most beautiful shades of pink, green and brown. Her chickens have access to grass and pasture which means that her eggs have less cholesterol, less saturated fat, more vitamins A and E and more omega-3’s. More importantly, they taste amazing.
Make an effort to frequent a local farm or farmer’s market to purchase fresh eggs. You will not be disappointed.
Eggs grace our table at least twice a week for dinner. Here is a version of scrambled eggs that are creamy, flavorful and easy to prepare any time of day.
Slow-Cooked Scrambled Eggs with Fresh Herbs
Recipe from Barefoot Contessa
16 extra-large eggs
1-1/4 cups half-and-half
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 tablespons (1/2 stick) unsalted butter, divided
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped scallions, white and green parts
1 tablespoon finely chopped fresh dill
Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 2 tablesppons of butter in a large saute or omelet pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness. Turn off the heat, add the remaining 2 tablespoons of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.