Amuse-Bouche Scrambled Eggs

Amuse-Bouche Scrambled Eggs
Staff Writer
Jerry Ruotola

Amuse-Bouche Scrambled Eggs

Serving scrambled eggs in an egg shell doesn't have to be viewed as some fancy presentation. It's an easy way to spice up your meal and put the otherwise wasted egg shells to use.

4
Servings
65
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 4 eggs
  • 4 Teaspoons milk
  • 2 slices bacon, diced
  • 2 scallions, green and whites separated and finely chopped
  • 2 Ounces goat cheese
  • Soy sauce, for garnish
  • Salt and pepper, to taste

Directions

Take the eggs and gently tap the smaller end against a hard surface to get a clean opening from the top. Pour out the eggs into a bowl, clean the egg shells with warm water and set aside. Add the milk to the eggs and whisk; set aside.

In a sauté pan on medium-high heat, cook the bacon. Add the scallion whites to the bacon and bacon fat and sauté until soft, about 2 minutes. Pour the eggs into the pan and scramble. When they’re close to being done, fold in the goat cheese. Season with salt and pepper to taste. Serve in the empty egg shells and garnish with scallion greens and a drizzle of soy sauce. Egg shells can be served in a shot glass or on a mound of course salt.
 

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
3g
13%
Cholesterol
15mg
5%
Carbohydrate, by difference
1g
1%
Protein
4g
9%
Vitamin A, RAE
71µg
10%
Calcium, Ca
132mg
13%
Choline, total
2mg
0%
Folate, total
1µg
0%
Magnesium, Mg
8mg
3%
Phosphorus, P
107mg
15%
Selenium, Se
1µg
2%
Sodium, Na
62mg
4%
Water
9g
0%

Scrambled Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Scrambled Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.