Scallion & Egg Scramble

One of my favorite breakfasts has always been scrambled eggs. It was one of the first recipes I taught myself when I was a hungry teenager. Now, sixteen years after the initial time cooking became important to me, I’m releasing this recipe, a high school favorite. Over the years, there have been tweaks to how scrambled eggs are made. The first tweak? Taking the eggs out of the pan while they’re still slightly wet so they have a silky smooth texture. The second tweak? Adding mayonnaise to the eggs while I beat them to improve texture… and flavor. This is one of my go-to meals, and I hope you enjoy this recipe as much as I do!

Ingredients:

1 pat room temperature butter

3 eggs

1 tablespoon mayonnaise

Pinch iodized salt

Freshly cracked pepper

1/2 cup roughly chopped scallions

1/4 cup sheep’s milk feta cheese, imported

Directions:

Add a pat of butter to a frying pan. Don’t turn on the burner yet.

Add eggs, mayonnaise, salt, and pepper to a mug and whisk using an active wrist with a fork. Don’t worry, the mayo should separate into little clumps. 

Turn the burner on medium-high. Allow butter to melt. Pour in the raw eggs. Wait until they look as though they’re beginning to set. Add scallions and feta cheese. Scrape and stir with spatula. Keep stirring every now and then until they look almost completely set. Remove from the heat and turn off the burner. Keep stirring until it’s solidified and mostly dry, but still slightly wet.

Scrape eggs onto a plate. Consume immediately.