Ingredients
- 16 extra-large eggs
- 1 1/4 cups milk or half-and-half
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 6 ounces fresh goat cheese, such as Montrachet, crumbled
- 2 tablespoons minced fresh chives
Directions
Heat a charcoal grill with coals. Spread them out in one dense layer.
Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 18 reviews
By Chef Jack B
Van Nuys, CA
on May 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good, and easy to make. mbrendansmith is right, the way you like your scrambled eggs is a personal one, I like mine between wet and dry, so they are moist. You can't go wrong if you like goat cheese, I used herbed goat cheese to give them a little more flavor. The chives are a perfect touch. It's perfect if your cooking for a crowd of 6 or 8, my guest loved them. Also learning to make scrambled eggs while I was in Chef's school in France I knew the half & half was way off right away. Interesting fact is in France they serve their scrambled eggs wet, you have to let them know if you want them cooked more. Here in the US restaurants tend to over cook them.
By mbrendansmith
New York, NY
on June 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were delicious with the goat cheese, a wonderful idea! I didn't have chives so I just threw in a shallot to sauteed a little before I put in the eggs. Also threw in some fresh thyme because I had it laying around left over from another recipe. Like everyone else said, go light on the liquid, the measurements in this recipe for the half and half are wrong. Really what's needed is just enough so the eggs blend together well. I like my eggs wetter so I stopped scrambling earlier, but if you like the eggs less runny, cook them longer and they will firm up!
By nlstudebaker_12...
Hudson, 75
on June 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made for Easter brunch, and everyone loved them! Only use 1/2 cup half and half, though. The slow cook technique really works! The combination of goat cheese and chives are sublime!
Read all 18 reviews