Author Notes
Inspired by the Cacio e Pepe dishes served at Maialino, I decided to whip this up for supper, using their recipe as a basis. There’s something so comforting about creamy, light, whipped eggs, blended with the savoury taste parmesan and black pepper. It takes just a few minutes to pull together too so if you’re in a hurry (or just really hungry!) then this is the supper, or breakfast, for you. In fact, this would make an ideal weekend brunch dish! —Amelia G
Ingredients
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5
Eggs
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50 milliliters
Milk
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2 tablespoons
Grated Parmesan
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0.5 tablespoons
Butter
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0.5 teaspoons
Black Pepper
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0.5 teaspoons
Salt
Directions
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Whisk together the eggs and milk.
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In a medium saute pan, melt the butter over a medium heat.
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Pour the egg and milk mixture into the pan and, using a spatula, stir the eggs, scraping them away from the edges of the pan as they start to cook. Keep doing this for 3 minutes so the eggs scramble, but are still soft.
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Just before they’re ready, stir through the pepper, salt and parmesan.
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Serve the eggs when they’re still soft and creamy, and sprinkle over a little extra parmesan.
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