Recently we visited the Vockeroth farm in Alberta’s heartland and experienced some farm-to-table eating. We fed the chickens and reaped the rewards at breakfast the next day by scrambling those fresh eggs.
The key to good scrambled eggs is low and slow. If you keep the heat down and gently push the eggs around while they cook, it stops them from being rubbery. Rubbery eggs are the worst thing that could happen to farm fresh eggs! Honour the egg. Our simple scrambled eggs tasted creamy and almost buttery. The eggs did all the talking! -bvox and Steph McVox
Farm Fresh Cheesy Scrambled Eggs
- 6 large eggs
- A good splash of milk, half-and-half or cream
- Salt and pepper to taste
- Splash of hot sauce
- 2 teaspoons butter
- 1/4 cup sharp cheddar, grated
Beat eggs with milk, salt, pepper, hot sauce and half the cheese in a medium bowl until combined. Heat a large sauté pan over low heat; once hot, add the butter. Once the butter is melted, add eggs and let the eggs begin to set slightly. Using a wooden spoon or spatula, begin pushing your eggs from the outside to the center of the pan. Continue for about 5-10 minutes or until eggs are almost completely cooked; they should be glistening. Add remaining cheese and when it is melted, remove the eggs from the heat and serve immediately. If you have fresh chives or green onions, sprinkle those on.