Turkish Scrambled Eggs with Feta

Ingredients

• 12 large farm-fresh eggs
• ⅔ cup heavy cream
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 1 cup feta cheese, crumbled
• 4 tablespoonsfresh parsley, finely chopped
• 2 tablespoon chopped fresh mint leaves

Method

1. 1Crack the eggs into a bowl and add the cream, salt, and pepper, whisking gently just until the yolks break and the mixture is pale yellow.
2. 2Melt the butter in a non-stick skillet over medium-low heat until it foams and begins to nutmeg slightly.
3. 3Pour in the egg mixture and let it sit undisturbed for 10 seconds to form a creamy base at the bottom of the pan.
4. 4Gently push the cooked edges toward the center with a silicone spatula, tilting the pan to allow uncooked egg to flow into the gaps.
5. 5Repeat this slow-folding motion every few seconds until the eggs are mostly set but still glossy and slightly wet.
6. 6Remove the skillet from the heat immediately and fold in the crumbled feta, letting the residual warmth soften the cheese slightly.
7. 7Transfer to a serving plate and scatter with the chopped parsley and mint for a fresh, herbal contrast to the rich dairy.
8. 8Serve immediately while the eggs are still warm and the feta retains its shape.

Nutrition per serving