I spent the better part of the last decade believing I had an intolerance to eggs. Every 6 months or so I would try them again just be be sure because I love them and regret it within an hour. Recently, I started buying the cage free organic ones at Trader Joes and low and behold my intolerance has disappeared. I am not sure if I just got over it or there was something in standard eggs that was causing the issue, but either way I have resumed eating eggs with gusto. As I have mentioned in the past my dad used to get up on Sundays to get fresh bagels and then would make a giant pan of scrambled eggs to go along with it. I have now resurrected the eggs on Sunday tradition for myself and a friend who has the tendency to hang around on Sundays. Normally I am a big fan of bacon with/in/on my eggs, but having been indoctrinated by the several weeks of Wise Sons delicatessen brunches, I decided to go deli on my eggs.
Scrambled eggs with lox, scallions and cream cheese is now a modern Jewish brunch standard. Why just throw lox and cream cheese on top of a bagel when you can serve it up all creamy with your eggs… and then put it on top of your bagel.
recipe after the break
Scrambled eggs may seem like one of the easier things to cook but there are a few tips to getting fluffy, eggs. One: salt the eggs before you beat them, two: use dairy (half-and half is the best), and three: don’t over beat them.
Scrambled Eggs with Lox
- 4 eggs
- 1/4 cup half-and-half
- 1/4 tsp salt
- pepper to taste
- 4 oz lox cut into pieces or lox trim
- 3 scallions chopped
- 3 oz cream cheese, cut into pieces
- Crack eggs into medium bowl; add salt, pepper, and half-and-half. Beat with dinner fork until thoroughly combined.
- Heat butter in 12-inch nonstick skillet over medium heat until foaming, swirl to coat bottom and sides of skillet. Add scallions and cook, stirring occasionally, until lightly softened, about 1 to 2 minutes.
- Add lox to the pan, then pour in eggs. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom of skillet and then around sides, and lifting and folding eggs as they form curds. Do not over-scramble eggs, as curds will be too small. Cook eggs until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in cheese, until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Serve immediately.