Weeknight Cooking

How to Eat Fried & Scrambled Eggs at Once

March 19, 2015

Each Thursday, Emily Vikre (a.k.a. fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Fried or scrambled eggs? You don't have to choose -- marbleize them instead.

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No, this isn’t a cooking for kids column -- Merrill and Nicholas have that very well covered. However, I happen to have a one-and-a-half-year-old little guy named Espen, so a lot of the cooking I do these days is for a kid, including breakfast. Ever since he started on solid foods, this particular kid was an egg fanatic. I am too, so it has worked out well. I’ll get up in the morning, fumble for coffee, hoist him onto my hip, and scramble us a couple of eggs. When I began this little morning routine, I would make myself two eggs and Espen would get a couple bites of them. Gradually -- so gradually it actually took me a bit to notice -- I realized my portion of eggs was getting smaller and smaller. Within a few months, I was hoovering half of the eggs into my mouth at a record pace, just so I would get something to eat before the little boss man took it all for himself. That was when I started to cook 3, then 4, eggs at a time.

"Don't mind me. Just eating some eggs."

Since Espen is an established egg lover, he has his favorite preparation: scrambled -- except, it’s only sort-of scrambled. Because I was cracking and scrambling eggs with one hand while holding a (bigger and bigger) baby with the other, the scrambling was more like a half-scramble, half-fry with swirls of yolk and white mingling together. Espen got used to this style of egg, and now he looks perturbed if I actually scramble his eggs. I thought I was just being lazy with my scrambling, so imagine my surprise when I saw a breakfast sandwich recipe in the February issue of Saveur from a chef who called this very way of preparing eggs “marbleizing.” I wasn’t being lazy -- I was being fancy without even realizing it!


Espen isn’t super fancy and likes his eggs plain, but I like to spoon things on top of mine from time to time, be it guacamole, crème fraîche, hot sauce, or whatever else I can dig out of the fridge. As soon as vaguely springlike weather rolls around, one of my favorite things to do is use handfuls of herbs to make salsa verde. The bright combination of herbs, lemon, garlic, capers, and olive oil is good on virtually anything, which most definitely includes eggs.

Marbleized Eggs with Salsa Verde

Serves 1

For the salsa verde:

1/2 cup flat leaf parsley
2 tablespoons fresh mint
1 small garlic clove, peeled and chopped
1 pinch salt
1 tablespoon fresh lemon juice
1/4 cup olive oil
1 teaspoon capers

For the eggs:

1/2 tablespoon butter
2 large eggs
Salt, to taste

See the full recipe (and save and print it) here.

Photos by Emily Vikre.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.


BocaCindi August 24, 2015
I make these almost every morning with onions and hot peppers. Sometimes I throw in leftover rice and a dollop of Chinese spicy chili crisp which is my new condiment of choice.
Mark H. June 9, 2015
My Grandfather taught me how to scramble Eggs and I have never seen anyone do it his way, put the Eggs into a Bowl and add a little bit of Milk and a Little bit of Sugar, stir and pour in to a frying pan, But your way looks Good, I am going to try a blend of your method and My Grandfathers and just stir it in the frying pan and see how that comes out
Sarah J. March 25, 2015
I go through stages with how I like to make my eggs -- first, it was poaching (for the novelty and the pride), then it was frying recklessly in olive oil (because Deb did it on Smitten Kitchen), and now, it's this. I can't believe how perfectly creamy the eggs are. It's incredible.
Jim P. March 23, 2015
This is basically how I prepare scrambled eggs anymore. Gordon Ramsey taught me how. Sauce pan, butter, eggs, spatula. Crack eggs into sauce pan add butter, then back and forth on and off heat, continual stirring, like risotto. Right consistency is just before set. No seasoning until end.
Jeffro March 23, 2015
Thirty years ago when I was a breakfast cook in Seattle these were called "country style" scrambled eggs.
Midge March 20, 2015
What a cutie!! I've come to like my eggs this way since it's usually how my attempts at over-easy eggs turn out anyway.
Kenzi W. March 20, 2015
ESPEN!! I can't look away.
gingerroot March 20, 2015
I'm sharing your post with my husband, who is our resident egg maker. Also, your boy! What a sweetheart. I fondly remember one arming my boy (always on my left side - non-dominant but stronger) so much so that he even gave my arm a wrinkle.
Amy March 19, 2015
Only recently discovered this method of cooking eggs - such a great shortcut!
Marian B. March 19, 2015
carlito March 19, 2015
Yum! I was introduced to marbleized eggs a couple weeks ago with this breakfast sandwich recipe (http://munchies.vice.com/recipes/the-ultimate-breakfast-sandwich, the hawaiian roll really makes it!) and my boyfriend and I have made it faithfully each weekend since. They're easier than scrambled and less messy to eat than fried.
TaraP March 19, 2015
Sometimes I have trouble deciding between scrambled eggs or over-easy. Problem solved!
Droplet March 19, 2015
What a sweet little guy you have :). These will likely become simply Mom's Eggs, and no perfectly scrambled, fines herbs or not, will ever compare.
hardlikearmour March 19, 2015
Espen looks just like you!
aargersi March 19, 2015
Yum! Espen is BIG and CUTE! And hey - my herbs are rocking' and the pool is up to 71 degrees, maybe you need another jaunt south???
fiveandspice March 19, 2015
Ooh, maybe we do! Except, I don't know, 71 degree water almost sounds too warm to swim in... ;-)
aargersi March 19, 2015
You crazy! :-)