One of the first dishes I learned to cook was scrambled eggs. Now that's a recipe for instant success. That's what I thought at the time, but as I became a more serious cook, I discovered that scrambled eggs were still simple to prepare but required an extra step to go from humdrum to dreamy.
What is the secret? A fine meshed strainer and a bowl. After you whisk the eggs so that they are airy and well blended, you'll find that straining the mixture creates an unusually creamy and tender final result.
Another tip is to cook the eggs on as low a heat as you can (or have time for) to develop a thick custard-like consistency. Stirring them continually will also help. Remember that scrambled eggs will keep cooking after you take them off the heat, so take them off a few seconds before you think they are ready and transfer them straight onto a serving plate.
Scrambled eggs are also good for a large group. You can double or even triple this recipe if need be. You will need to use a much larger and higher skillet, however. A wooden spoon or high-heat plastic spatula seems to work best for moving the eggs around.
Scrambled eggs with bacon or ham are a favorite weekend breakfast choice. Here those flavors are blended together by using the Italian-cured ham prosciutto, which avoids any additional cooking. Serve these elegant scrambled eggs with warm homemade muffins and mugs of coffee with steamed milk. A winter fruit salad with grapes, apples, pears and persimmons would be a perfect accompaniment.
Tips for the cook
• You can substitute Cheddar, Swiss or even goat cheese for the fontina.
• Crispy bacon or pancetta would make a fine substitute for the prosciutto. Remember: You need to cook bacon or pancetta first and then cut into bite-size pieces.
