Cheddar and Pickled Jalapeño Breakfast Scramble

From Cook's Country | October/November 2015

Why this recipe works:

Breakfast scrambles are less fussy than omelets—no folding, rolling, or fancy French technique—but they still require a proper method so you don’t end up with runny or tough eggs. We use dual heat to produce soft, fluffy curds: Medium-high heat creates steam to puff up the curds, followed by… read more

Breakfast scrambles are less fussy than omelets—no folding, rolling, or fancy French technique—but they still require a proper method so you don’t end up with runny or tough eggs. We use dual heat to produce soft, fluffy curds: Medium-high heat creates steam to puff up the curds, followed by low heat to ensure that the eggs don’t overcook and to warm the add-ins through. Extra-sharp cheddar cheese, scallions, and pickled jalapeños give this scramble richness and zip.

less

Serves 2

It is important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners when it’s time to adjust the heat.

Ingredients

Detail sfs cheddar pickled jalapeno scrambled eggs 39
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