{"id":1886328,"date":"2023-05-17T15:00:58","date_gmt":"2023-05-17T20:00:58","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1886328"},"modified":"2024-10-07T04:05:54","modified_gmt":"2024-10-07T09:05:54","slug":"scrambled-eggs-ina-garten","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/","title":{"rendered":"How to Make Scrambled Eggs Like Ina Garten"},"content":{"rendered":"[dam-video dam-id=\"47784\"]\r\n\r\nYou may <em>think<\/em> you know how to make a passable batch of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-scrambled-eggs\/\" rel=\"noopener noreferrer\">scrambled eggs<\/a>. However, once you taste scrambled eggs made Ina Garten's way, you'll never go back. Her technique and ingredients result in scrambled eggs that are delectably soft, with a custard-like texture. If you're intrigued by scrambled eggs. Do check out how to make <a href=\"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-boiling-water\/\">boiled scrambled eggs<\/a>.\r\n\r\nIna calls her recipe Cacio e Pepe Eggs, and like <a href=\"https:\/\/www.tasteofhome.com\/article\/cacio-e-pepe-grown-up-buttered-noodles\/\" rel=\"noopener noreferrer\">cacio e pepe pasta,<\/a> they're chock-full of flavor from fresh Pecorino cheese and black pepper. It's a simple combination that works beautifully in scrambled eggs.\u00a0Ina shared her recipe on The Drew Barrymore Show, and when Drew tasted them, her jaw dropped! She couldn't believe how uniquely delicious the eggs were.\r\n\r\nThis is a fantastic recipe to make when you have family or friends over for breakfast.\u00a0They're one of <a href=\"https:\/\/www.tasteofhome.com\/collection\/ina-garten-favorite-foods-cook-and-eat\/\" rel=\"noopener noreferrer\">Ina's favorite recipes<\/a> to make for company\u2014and herself!\r\n\r\nWe are sure that you guys want to know how Gordon Ramsay makes his scrambled eggs. Here is\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/gordon-ramsay-scrambled-eggs\/\" data-name=\"www.tasteofhome.com\/article\/gordon-ramsay-scrambled-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">Gordon Ramsay\u2019s scrambled eggs recipe<\/a>, and see what we think about it!\r\n<h2 class=\"\">How to Make Ina Garten's Cacio e Pepe Scrambled Eggs<\/h2>\r\nWhile <a href=\"https:\/\/www.thedrewbarrymoreshow.com\/recipe\/ina-gartens-cacio-e-pepe-eggs\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Ina's Cacio e Pepe Eggs recipe<\/a> does use an entire carton of eggs, it makes enough to feed 4-5 people. The scrambled eggs are ready in 20 minutes.\r\n<h3 class=\"\">Tools<\/h3>\r\n[embed_section]\r\n\r\n[embed-content imageid=\"1886618\" title=\"Large Bowl\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.sears.com\/generic-gorilla-grip-mixing-bowls-set-of-2\/p-A110229899\" newtab=\"true\" \/]\r\n\r\n[embed-content imageid=\"1886617\" title=\"Nonstick Pan\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.amazon.com\/Cuisinart-622-30G-Classic-Nonstick-Hard-Anodized\/dp\/B0078P9D8K\/?th=1\" newtab=\"true\" \/]\r\n\r\n[embed-content imageid=\"1886616\" title=\"Rubber Spatula\" buybutton=\"Shop Now\" linkurl=\"https:\/\/www.amazon.com\/Taste-Home-Silicone-Spatula-Green\/dp\/B08K9B9VDL\/\" newtab=\"true\" \/]\r\n\r\n[\/embed_section]\r\n<ul>\r\n \t<li class=\"\"><strong><a href=\"https:\/\/www.sears.com\/generic-gorilla-grip-mixing-bowls-set-of-2\/p-A110229899\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Large Bowl<\/a>:<\/strong> Use a bowl with a pour spout to whisk together the ingredients before they go into the skillet.<\/li>\r\n \t<li class=\"\"><strong><a href=\"https:\/\/www.amazon.com\/Cuisinart-622-30G-Classic-Nonstick-Hard-Anodized\/dp\/B0078P9D8K\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Nonstick Pan<\/a>:<\/strong> To cook scrambled eggs with no sticking, a 12-inch nonstick pan is essential.<\/li>\r\n \t<li class=\"\"><strong><a href=\"https:\/\/www.amazon.com\/Taste-Home-Silicone-Spatula-Green\/dp\/B08K9B9VDL\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Rubber Spatula<\/a>:<\/strong> This spatula allows you to rapidly stir the eggs while protecting the nonstick surface of your pan.<\/li>\r\n<\/ul>\r\n<h3 class=\"\">Ingredients<\/h3>\r\n<ul>\r\n \t<li class=\"\">12 extra-large eggs<\/li>\r\n \t<li class=\"\">1 cup whole milk<\/li>\r\n \t<li class=\"\">2 teaspoons kosher salt<\/li>\r\n \t<li class=\"\">4 tablespoons unsalted butter, cut into quarters<\/li>\r\n \t<li class=\"\">2\/3 cup freshly grated Pecorino cheese (plus more for serving)<\/li>\r\n \t<li class=\"\">2 teaspoons black pepper<\/li>\r\n \t<li class=\"\">4-5 slices of toasted country or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sourdough-bread\/\">sourdough bread<\/a><\/li>\r\n<\/ul>\r\n<h3 class=\"\">Directions<\/h3>\r\n<h4 class=\"\">Step 1: Mix the ingredients<\/h4>\r\nCrack the eggs into a large bowl. Add in the milk and salt, then whisk everything together well.\r\n<h4 class=\"\">Step 2: Prepare the pan<\/h4>\r\nAdd the sliced butter to a cold 12-inch skillet and place the pan on a burner set to medium-low. Once the butter has almost totally melted, swirl it to coat the bottom of the pan. Then you're ready for the eggs.\r\n<h4 class=\"\">Step 3: Cook the eggs<\/h4>\r\nPour the egg and milk mixture into the pan. Cook the eggs for 8-10 minutes, stirring occasionally with a rubber spatula. When small clumps begin to form, stir the eggs more often and more quickly, pulling the spatula across the bottom of the pan to release any eggs stuck there. Cook the eggs for an additional 4-5 minutes.\r\n\r\nWhen the eggs are almost done (still very loose in the pan but less liquidy) remove the pan from the heat.\r\n<h4 class=\"\">Step 4: Finish with the cheese<\/h4>\r\nKeep stirring the eggs rapidly in the pan off the heat until they're very soft and custardy; when you pull the spatula through the eggs, they should be soft but stay in place. Stir in the grated Pecorino cheese and the pepper.\r\n\r\nServe the eggs immediately, spooned over the toasted bread or with toast on the side. Have more grated Pecorino in a bowl at the table, so guests can sprinkle cheese over the hot eggs.\r\n<h2 class=\"\">Here's What We Thought<\/h2>\r\n<img class=\"alignnone size-large wp-image-1886611\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/05\/Ina-Garten-Cacio-e-Pepe-Scrambled-Eggs.TOH_.Nancy-Mock-2-JVedit.jpg?fit=700,467\" alt=\"Ina Garten scrambled eggs on a plate with bacon and toast\" width=\"700\" height=\"467\" \/>\r\n\r\nSo, so good! These scrambled eggs have two components that make them taste exceptional. The first is that really creamy texture, so soft you can dip a piece of toast right into them. That \"custardy\" texture, as Ina likes to call it, is so different from our usual scrambled eggs. The second component we love is the generous amount of Pecorino cheese and black pepper in the eggs; they give the dish so much savory, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" rel=\"noopener noreferrer\">umami flavor.<\/a>\r\n\r\nWe enjoyed the eggs with toast as Ina does, and the next day used leftover scrambled eggs to make <a href=\"https:\/\/www.tasteofhome.com\/collection\/breakfast-sandwiches-ready-in-30-minutes\/\" rel=\"noopener noreferrer\">breakfast sandwiches<\/a> with bacon.\r\n\r\nIf a really soft texture in eggs isn't quite to your liking, keep the pan on the heat a minute or two longer to let the eggs set more. And if you cook the eggs too long by mistake, pour a little more milk into the pan and stir it rapidly into the eggs to loosen them up.\r\n\r\nStock your kitchen with <a href=\"https:\/\/www.tasteofhome.com\/collection\/ina-garten-kitchen-essentials\/\">Ina's must-have kitchen tools<\/a>.\r\n<h2 class=\"\">Ina's Tips for Making Scrambled Eggs<\/h2>\r\n<ul>\r\n \t<li>Keep the heat under the eggs at low to medium-low when you cook them. Because proteins in eggs can become tough over high heat, this trick keeps scrambled eggs tender and creamy.<\/li>\r\n \t<li>Cooking eggs over low heat means you also have to be patient. Resist the temptation to increase the heat to speed things along; Ina's scrambled eggs with a custardy texture are worth the wait.<\/li>\r\n \t<li>The hot pan will continue cooking the eggs when you pull it off the burner; that's why Ina does this<em>\u00a0before<\/em> the eggs are finished cooking.<\/li>\r\n \t<li>To prevent the eggs from overcooking, Ina likes to add a few pats of cold butter when they come off the burner. This is especially nice to do with truffle butter or <a href=\"https:\/\/www.tasteofhome.com\/article\/easy-flavored-butter-recipes\/\">butter with herbs<\/a>, to add an extra layer of flavor.<\/li>\r\n<\/ul>\r\nHere are more of Ina Garten's most helpful <a href=\"https:\/\/www.tasteofhome.com\/article\/ina-gartens-best-cooking-tips\/\" rel=\"noopener noreferrer\">cooking tips<\/a>.","protected":false},"excerpt":{"rendered":"<p>Ina Garten knows how to make every dish taste better, including simple scrambled eggs.<\/p>\n","protected":false},"author":7801,"featured_media":1886601,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[307033,303887,306848,303719,303720,303883],"categories-v2":[310079,308478,309603,308324,308345,308476],"coauthors":[39567],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make Scrambled Eggs Like Ina Garten | Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Make Scrambled Eggs Like Ina Garten | Taste Recipes","description":"They're the creamiest, dreamiest eggs you've ever eaten. Here's how to make Ina Garten's scrambled eggs with Pecorino cheese.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/","og_locale":"en_US","og_type":"article","og_title":"You've Never Had Scrambled Eggs As Delicious As Ina Garten's 'Cacio e Pepe Eggs'","og_description":"The silky eggs are packed with flavor from pepper and Pecorino cheese.","og_url":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2023-05-17T20:00:58+00:00","article_modified_time":"2024-10-07T09:05:54+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/05\/Social-GettyImages-819306404Ina-Garten-Cacio-e-Pepe-Scrambled-Eggs.TOH_.Nancy-Mock-1-JVedit.jpg","type":"image\/jpeg"}],"author":"Nancy Mock","twitter_card":"summary_large_image","twitter_title":"You've Never Had Scrambled Eggs As Delicious As Ina Garten's 'Cacio e Pepe Eggs'","twitter_description":"The silky eggs are packed with flavor from pepper and Pecorino cheese.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/05\/FT-GettyImages-819306404Ina-Garten-Cacio-e-Pepe-Scrambled-Eggs.TOH_.Nancy-Mock-1-JVedit.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Nancy Mock","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"How to Make Scrambled Eggs Like Ina Garten","datePublished":"2023-05-17T20:00:58+00:00","dateModified":"2024-10-07T09:05:54+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/"},"wordCount":935,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/05\/FT-GettyImages-819306404Ina-Garten-Cacio-e-Pepe-Scrambled-Eggs.TOH_.Nancy-Mock-1-JVedit.jpg","keywords":["Eggs","How To","Ingredients","News","People in Food","Test Kitchen"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/","url":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/","name":"How to Make Scrambled Eggs Like Ina Garten | Taste Recipes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/scrambled-eggs-ina-garten\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/05\/FT-GettyImages-819306404Ina-Garten-Cacio-e-Pepe-Scrambled-Eggs.TOH_.Nancy-Mock-1-JVedit.jpg","datePublished":"2023-05-17T20:00:58+00:00","dateModified":"2024-10-07T09:05:54+00:00","description":"They're the creamiest, dreamiest eggs you've ever eaten. 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Taking inspiration from her northeastern roots and Irish heritage, she shares her comfort food recipes on her site <em>Hungry Enough to Eat Six<\/em>. An expert in New England cuisine, Nancy enjoys delving into food history, viral recipes and regional dishes. Since becoming a Taste Recipes contributor, she\u2019s written about Fluffernutter sandwiches (a New England classic), re-created vintage Betty Crocker recipes, shared how to make \u201cmarry me chicken\u201d and much more. When she\u2019s not whipping up developing new recipes or testing cooking techniques, she loves finding vintage cookbooks from the last century to add to her growing collection.","twitter":"","instagram":"https:\/\/www.instagram.com\/hungryenoughtoeatsix\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/nancy-mock-hungry-enough-to-eat-six\/","tiktok":"https:\/\/www.tiktok.com\/@hungryenoughtoeatsix","youtube":"https:\/\/www.youtube.com\/@hungryenoughtoeatsix2945\/","location":"Worcester, MA","school_and_year":"University of Vermont","education":"University of Vermont, bachelor's in English","highlights":"<ul>\r\n \t<li>7 years of professional experience as a writer and food photographer for brands like <em>Taste Recipes,<\/em> <em>Mashed<\/em>, <em>Foodie<\/em>, <em>Reader's Digest<\/em> and <em>Birds &amp; Blooms<\/em><\/li>\r\n \t<li>10 years as a <em>Taste Recipes<\/em> Community Cook<\/li>\r\n \t<li>Creator of<em> Hungry Enough to Eat Six<\/em>, which focuses on seasonal comfort food<\/li>\r\n \t<li>Grand-prize winner of the National Girl Scouts Cookie Recipe Content in 2016<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktails; product testing; gardening &amp; plant care; grocery shopping; restaurants; travel","short_bio":"Nancy contributes writing, recipes and food photography to <em>Taste Recipes<\/em>, where she covers regional eats, food history and trending dishes. Her work can also be seen on her website, <em>Hungry Enough to Eat Six<\/em>, as well as other food-focused publications. 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