Ina Garten’s Cacio e Pepe Eggs is made with a mixture of eggs, milk, salt, ground black pepper, unsalted butter, and Pecorino cheese, served over toasted bread, and takes only 20 minutes to prepare!
Try More Ina Garten Recipes:
? Why You’ll Love This Cacio E Pepe Eggs Recipe:
- Creamy Indulgence: Enjoy luxuriously creamy eggs infused with the sharpness of Pecorino cheese.
- Quick & Easy: Whip up this breakfast treat in under 20 minutes for a satisfying start to your day.
- Flavorful Twist: Elevate your morning routine with the bold flavors of Cacio e Pepe in a comforting egg dish.
- Versatile Delight: Serve it for breakfast or brunch, either as a standalone dish or paired with toasted bread.
❓ What Is Ina Garten’s Cacio E Pepe Eggs Recipe?
Ina Garten’s Cacio e Pepe Eggs Recipe features creamy scrambled eggs cooked with butter, Pecorino cheese, and black pepper, served atop toasted bread for a comforting and flavorful breakfast.
? Ina Garten Cacio E Pepe Eggs Ingredients
- 12 Extra-Large Eggs
- 1 Cup Whole Milk
- Kosher Salt and Freshly Ground Black Pepper
- 4 Tbsp Unsalted Butter Quartered
- 2/3 Cup Freshly Grated Pecorino Cheese Plus extra for serving.
- 4-5 Slices Toasted Country Bread
? How To Make Ina Garten Cacio E Pepe Eggs
- Combine the eggs, milk, and 2 tablespoons of salt in a medium bowl and whisk to combine. In a large (12-inch) cold sauté pan, melt the butter over medium-low heat.
- Add the egg mixture when the butter has melted nearly all. Cook for 8 to 10 minutes over medium-low heat, stirring intermittently with a rubber spatula.
- Cook, stirring constantly and scraping the pan bottom, for a further 4 to 5 minutes, or until the eggs start to form little clumps.
- Turn off the heat when the eggs are nearly done cooking and continue to stir the mixture quickly until the eggs are runny and custardy. (The eggs will remain soft as you pull the spatula through them, but they will stay in place.)
- Add the Pecorino and 2 tablespoons of pepper and mix well. Top the toasted bread with the eggs and serve hot, garnished with more Pecorino.
? Recipe Tips
- Low Heat Control: Maintain a gentle, low heat throughout cooking to achieve creamy, custardy eggs.
- Continuous Stirring: Stir the eggs constantly towards the end of cooking to ensure a silky texture and prevent sticking.
- Quality Ingredients: Use high-quality Pecorino cheese for its distinctive flavor and richness.
- Toasted Bread: Serve the eggs atop toasted country bread slices for added texture and flavor.
? What To Serve With Cacio E Pepe Eggs?
Serve Cacio E Pepe Eggs with Blini, Onion Rings, Marinated Olives, Guacamole, Hummus, Brown Bread, Roasted Potatoes,Caramelized Shallots, Cornbread, and Quiche Lorraine.
? How To Store Leftovers Cacio E Pepe Eggs?
- In The Fridge: Store leftover cacio e pepe eggs in an airtight container in the refrigerator for 3 to 4 days.
- In The Freezer: For longer storage, freeze leftover cacio e pepe eggs in a freezer-safe container for up to 1 month.
? How To Reheat Leftovers Cacio E Pepe Eggs?
- On The Stove: Reheat leftover cacio e pepe eggs gently in a skillet over low heat for 3 minutes, stirring occasionally until warmed through.
- In The Microwave: Heat leftover cacio e pepe eggs in a microwave-safe plate on high in 20-30-second intervals, stirring in between, until heated to your liking.
FAQs
Why do my cacio e pepe eggs turn out too dry?
Your cacio e pepe eggs might turn dry due to overcooking or using too little butter or milk.
Why does my cacio e pepe eggs stick to the pan?
Your cacio e pepe eggs may stick due to insufficient butter or not using a non-stick pan or maintaining low heat.
What can I do if my cacio e pepe eggs are too runny?
To thicken runny cacio e pepe eggs, continue cooking over low heat while stirring constantly until desired consistency is reached.
Why does my cacio e pepe eggs taste bland?
Your cacio e pepe eggs may taste bland due to insufficient seasoning or not using enough Pecorino cheese and black pepper.
Try More Ina Garten Recipes:
- Ina Garten Roasted Vegetable Frittata
- Ina Garten Ginger Snap Cookies
- Ina Garten Chocolate Zucchini Bread
Ina Garten Cacio E Pepe Eggs Nutrition Facts
Amount Per Serving
- Calories 91
- Total Fat 6.7g
- Saturated Fat 2g
- Trans Fat 0.4g
- Cholesterol 169mg
- Sodium 88mg
- Potassium 80.5mg
- Total Carbohydrates 1g
- Dietary Fiber 0g
- Sugars 0.9g
- Protein 6.1g
Ina Garten Cacio E Pepe Eggs
Description
Ina Garten’s Cacio e Pepe Eggs is made with a mixture of eggs, milk, salt, ground black pepper, unsalted butter, and Pecorino cheese, served over toasted bread, and takes only 20 minutes to prepare!
Ingredients
Instructions
- Combine the eggs, milk, and 2 tablespoons of salt in a medium bowl and whisk to combine. In a large (12-inch) cold sauté pan, melt the butter over medium-low heat.
- Add the egg mixture when the butter has melted nearly all. Cook for 8 to 10 minutes over medium-low heat, stirring intermittently with a rubber spatula.
- Cook, stirring constantly and scraping the pan bottom, for a further 4 to 5 minutes, or until the eggs start to form little clumps.
- Turn off the heat when the eggs are nearly done cooking and continue to stir the mixture quickly until the eggs are runny and custardy. (The eggs will remain soft as you pull the spatula through them, but they will stay in place.)
- Add the Pecorino and 2 tablespoons of pepper and mix well. Top the toasted bread with the eggs and serve hot, garnished with more Pecorino.
Notes
- Low Heat Control: Maintain a gentle, low heat throughout cooking to achieve creamy, custardy eggs.
Continuous Stirring: Stir the eggs constantly towards the end of cooking to ensure a silky texture and prevent sticking.
Quality Ingredients: Use high-quality Pecorino cheese for its distinctive flavor and richness.
Toasted Bread: Serve the eggs atop toasted country bread slices for added texture and flavor.