March 9, 2010
Quick Worknight Dinner: Corn and Goat Cheese Scrambled Eggs
Always the optimist, I had hoped that this time would be Perfect Omelet Night. Alas, my record of messy un-omelets still holds. I didn’t mind, though, because the eggs were incredibly fluffy and the goat cheese melted just enough to give the dish a slightly cool and creamy burst of flavor. Corn kernels add a subtle, almost imperceptible sweetness, too. They also give the eggs an interesting contrast in textures, since they still retain a bit of crunch even after cooking.
Tell me, what is your secret to making an omelet that actually looks like an omelet? Just how can one do it?
Corn and Goat Cheese Scrambled Eggs
3 eggs, separated
salt and pepper to taste
½ cup corn kernels
1 tbs butter
¼ cup goat cheese, crumbled (herbed goat cheese imparts a nice flavor)
3 tbs chopped fresh chives
In a large bowl, whisk the egg yolks, salt, pepper and corn. In a medium bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture until thoroughly combined. The eggs will be thick.