Breakfast

Ina Garten Scrambled Eggs Cacio E Pepe

Ina Garten Scrambled Eggs Cacio E Pepe

Ina Garten’s Scrambled Eggs Cacio e Pepe is made with extra-large eggs, whole milk, unsalted butter, Italian Pecorino cheese, and toasted country bread. This delicious Scrambled Eggs Cacio e Pepe recipe creates a hearty breakfast that takes about 30 minutes to prepare and can serve up to 4 to 5 people.

This Scrambled Eggs Cacio E Pepe Recipe Is From Go-To Dinner Cookbook by Ina Garten.

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Ingredients Needed:

  • 12 extra-large eggs (12 large eggs)
  • 1 cup whole milk (240 ml whole milk)
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons (½ stick) unsalted butter, quartered (57 g unsalted butter)
  • ⅔ cup freshly grated Italian Pecorino cheese, plus extra for serving (70 g Pecorino cheese)
  • 4 to 5 slices toasted country bread

How To Cook Scrambled Eggs Cacio E Pepe:

  1. Prepare Egg Mixture: Whisk together the eggs, milk, and 2 teaspoons of salt in a medium bowl.
  2. Melt Butter: Place the butter in a cold 12-inch (30 cm) sauté pan over medium-low heat and let it melt almost completely.
  3. Cook Eggs: Add the egg mixture to the pan and cook over medium-low heat for 8 to 10 minutes, stirring occasionally with a rubber spatula.
  4. Stir Eggs: When the eggs start to form small clumps, stir more rapidly, scraping the bottom of the pan. Continue cooking for another 4 to 5 minutes.
  5. Finish Cooking: Turn off the heat when the eggs are almost cooked. Stir rapidly until they are soft and custardy. The eggs should be soft but hold their shape when you pull the spatula through them.
  6. Add Cheese and Pepper: Stir in the Pecorino cheese and 2 teaspoons of pepper.
  7. Serve: Spoon the eggs over the toasted country bread slices. Sprinkle with extra Pecorino cheese and serve hot.
Ina Garten Scrambled Eggs Cacio E Pepe
Ina Garten Scrambled Eggs Cacio E Pepe

Recipe Tips

  • Use Room Temperature Eggs: Let the eggs come to room temperature before cooking. This helps them cook more evenly and become fluffier.
  • Melt Butter Slowly: Start with the pan on cold and melt the butter over medium-low heat. This prevents the butter from browning or burning.
  • Stir Gently: Stir the eggs gently and continuously to keep them soft and creamy. Avoid over-stirring to prevent them from becoming dry.
  • Add Cheese Off Heat: Add the Pecorino cheese after turning off the heat. This ensures the cheese melts without overcooking the eggs.
  • Season at the End: Add salt and pepper at the end of cooking to avoid making the eggs too salty or peppery during the cooking process.

How To Store & Reheat Leftovers

  • Refrigerate: Cool the leftovers scrambled eggs cacio e pepe to room temperature, then put them in an airtight container and refrigerate. They stay good for up to 3 days.
  • Reheating: Reheat leftover scrambled eggs in a nonstick skillet over medium-low heat or in a microwave , stirring occasionally for 1 to 5 minutes.

    Nutrition Facts

    Serving Size: 1 serving (approx. 1/5 of the recipe)

    • Calories: 380
    • Total Fat: 27 g
    • Saturated Fat: 15 g
    • Cholesterol: 560 mg
    • Sodium: 680 mg
    • Potassium: 290 mg
    • Total Carbohydrate: 24 g
    • Dietary Fiber: 1 g
    • Sugars: 6 g
    • Protein: 22 g

    Try More Ina Garten Recipes:

    Ina Garten Scrambled Eggs Cacio E Pepe
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    Print Recipe

    Ina Garten Scrambled Eggs Cacio E Pepe

    Author: Rihab Cooking Method:Sautéing Cuisine:American Courses:Breakfast Recipe Keys: S Scrambled Eggs Cacio E Pepe
    Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:380 kcal Best Season:Suitable throughout the year

    Description

    Ina Garten’s Scrambled Eggs Cacio e Pepe is made with extra-large eggs, whole milk, unsalted butter, Italian Pecorino cheese, and toasted country bread. This delicious Scrambled Eggs Cacio e Pepe recipe creates a hearty breakfast that takes about 30 minutes to prepare and can serve up to 4 to 5 people.

    Ingredients

    Instructions

    1. Prepare Egg Mixture: Whisk together the eggs, milk, and 2 teaspoons of salt in a medium bowl.
    2. Melt Butter: Place the butter in a cold 12-inch (30 cm) sauté pan over medium-low heat and let it melt almost completely.
    3. Cook Eggs: Add the egg mixture to the pan and cook over medium-low heat for 8 to 10 minutes, stirring occasionally with a rubber spatula.
    4. Stir Eggs: When the eggs start to form small clumps, stir more rapidly, scraping the bottom of the pan. Continue cooking for another 4 to 5 minutes.
    5. Finish Cooking: Turn off the heat when the eggs are almost cooked. Stir rapidly until they are soft and custardy. The eggs should be soft but hold their shape when you pull the spatula through them.
    6. Add Cheese and Pepper: Stir in the Pecorino cheese and 2 teaspoons of pepper.
    7. Serve: Spoon the eggs over the toasted country bread slices. Sprinkle with extra Pecorino cheese and serve hot.

    Notes

    • Use Room Temperature Eggs: Let the eggs come to room temperature before cooking. This helps them cook more evenly and become fluffier.
    • Melt Butter Slowly: Start with the pan on cold and melt the butter over medium-low heat. This prevents the butter from browning or burning.
    • Stir Gently: Stir the eggs gently and continuously to keep them soft and creamy. Avoid over-stirring to prevent them from becoming dry.
    • Add Cheese Off Heat: Add the Pecorino cheese after turning off the heat. This ensures the cheese melts without overcooking the eggs.
    • Season at the End: Add salt and pepper at the end of cooking to avoid making the eggs too salty or peppery during the cooking process.
    Keywords:Ina Garten Scrambled Eggs Cacio E Pepe


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