Galloping Scrambled Eggs

November  8, 2010
0 Ratings
  • Serves 2
Author Notes

I picked up this recipe from Graham Kerr's Galloping Gourmet cookbook when I was cooking for my college roommates. I long ago lost track of his super-rich original, but this version has gotten me raves for the last forty years. The eggs are cooked in a saucepan instead of a skillet, which reduces the amount of lost moisture, and lets you add the milk at the very end to slow any residual cooking once the heat is off.

No matter how hungry I am I always begin with the eggs at room temperature, usually with the help of a bowl of warm tap water. White pepper makes for a cleaner presentation, and nutmeg takes the eggs of this morning out of this world. Thanks to Professor Kerr for this important minor to my major education! —bugbitten

What You'll Need
  • 4 to 5 large eggs
  • a few grinds of white pepper
  • half that much grating of nutmeg
  • a few pinches of salt
  • 2 or 3 tablespoons butter (Irish if you have it)
  • splash of milk or half-and-half
  • quarter palmful chopped parsley or other fresh herbs
  1. Whisk up the eggs with the pepper, nutmeg and salt.
  2. Melt the butter over medium low heat in a small (nonstick?) saucepan until just bubbling. Test with a few drops of water until they produce a moderate sizzle.
  3. Add the eggs and scramble to your liking, stirring in the milk at the very end.
  4. Plate and sprinkle with herbs.

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