From the kitchen
Goat's Milk Scrambled Eggs
Whisked into eggs for a velvety, slightly tangy scramble.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 4 large eggs
- 2 tablespoons whole goat's milk
- Pinch of salt and pepper
- 1 tablespoon butter
- Chives, for garnish
Method
- Whisk the eggs, goat's milk, salt, and pepper together until fully combined.
- Melt the butter in a nonstick skillet over low heat.
- Pour in the egg mixture and let sit undisturbed 20 seconds, then begin gently pushing the eggs from the edges toward the center with a spatula.
- Continue folding gently over low heat until soft curds form but the eggs are still glossy, about 3-4 minutes total.
- Remove from heat while slightly underdone — carryover heat will finish them — and garnish with chives.
Kitchen note
Keep the heat low throughout; goat's milk's acidity makes the eggs set a little faster than milk-free scrambled eggs.
Culinary Library
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