Eggs, done right, are about the easiest things in the world to cook. They’re also affordable. Even locally-raised, organic eggs are still far cheaper than other proteins. They’re also wildly versatile, pairing with all manner of cheeses, vegetables, meats and seafood to create dishes simple or elegant. I prepare all kinds of entrées with eggs, but the scramble is one of my go-tos because of its speed and simplicity. It’s also a great dish for showing young people how to cook.
Scrambles are made like scrambled eggs. They’re whisked with a little milk, or even water, and cooked in oil or butter over medium-low heat until fluffy. The secret is to be patient. Eggs have an infinitely better texture when allowed to cook slowly over moderate heat. For a scramble, just add your favorite ingredients halfway through the cooking process, stirring gently with a wooden spoon to incorporate. Ridiculously easy — and compatible with all sorts of items. Here are a few to try:
• Chopped chorizo, queso fresco and scallion slivers (shown here)
• Grilled shrimp or chicken, black beans and cheddar cheese topped with avocado
• Diced and sautéed summer squash, onions, fresh spinach ribbons and feta cheese
• Burrata mozzarella, fresh tomatoes and basil
• Crumbled Italian sausage, tri-colored peppers, green olives and Manchego
• Three cheeses, such as Swiss, provolone and mozzarella along with a handful of chopped, fresh herbs, including chives, parsley, basil, oregano and dill
