Home Grown Scramble Recipe
Make Home Grown Scramble Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Egg Base
Vegetables (home-grown)
Cheese & Finish
Method
Egg Base
- 1
Whisk eggs
Crack 6 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds). Set aside.
Vegetables (home-grown)
- 2
Prepare and sweat aromatics
Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil. When oil shimmers, add the finely diced shallot and the white parts of the sliced spring onions. Cook, stirring occasionally, until softened and translucent, about 2–3 minutes.
- 3
Cook firmer vegetables
Add the diced bell pepper to the skillet and cook for 2–3 minutes more until slightly softened but still bright. Add the halved cherry tomatoes and cook another 1–2 minutes so they release a little juice.
- 4
Eggs & Assembly
- 5
Heat fat for eggs
Return the same skillet to medium-low heat and add 1 tablespoon butter. Let it melt and foam but not brown (about 30 seconds).
- 6
Cook the eggs gently
Pour the whisked eggs into the skillet. Let them sit without stirring for about 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue to cook over low to medium-low heat, folding every 10–15 seconds. When the eggs are about three-quarters set but still glossy and slightly runny, stop stirring.
- 7
- 8