Like PB+J's, chocolate chip cookies and chicken noodle soup, most people like their scrambled eggs the way they like them. Or, in Jake's case, the way their mother makes them. Luckily for Silka, Jake's mom makes some killer scrambled eggs! (Warning: If you like your eggs dry, this post is not for you!) Susan - or "Shoo," as we call her - starts her scrambled eggs by adding lots of great dairy (cream cheese!!) then cooks them suuuuuper slowly, resulting in the most creamy, soft, moist pile of sunny yellow eggs you'll probably ever taste.
What makes these blissful eggs even better is that lately they've been coming from our very own chickens! Our little flock is free to spend most of it's days wondering around the yard scratching for good grub, and the happy result of this free-ranging lifestyle is a daily collection of eggs with intensely saffron-yellow yolks. This past weekend we scrambled some up along with a handful of bacon from our own pig and a hash of the previous night's roasted roots. It was a humble Sunday Brunch, but it couldn't have been more heavenly!
+ 6 eggs, ideally fresh and/or free-range
+ ⅓ cup cream
+ 2 oz cream cheese broken into small (about 1/2 inch square) chunks
+ salt and pepper to taste
+ 2 tbsp butter
1. Beat the eggs lightly with the cream. Stir in the cream cheese, salt, and pepper.
2. Melt butter in a thick sauce pan. When butter has melted pour in the eggs.
3. Cook at lowest heat, stirring occasionally.
4. Serve immediately.