Ina Garten Scrambled Eggs Cacio E Pepe

Ina Garten scrambled eggs cacio e pepe, an easy family dinner with just 6 ingredients, gets its kick from sharp Italian Pecorino and cracked pepper. She cooks the eggs low and slow in a cold buttered pan, then folds the cheese in at the end for a rich, custardy finish.

Start the butter in a cold pan on medium-low heat, because high heat turns these eggs rubbery in seconds. Pull the pan off the burner while they still look underdone, then stir until they set into soft curds.

Source: Go-To Dinners (2022)

Ina Garten Scrambled Eggs Cacio E Pepe

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Course: BreakfastCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

565

kcal

Creamy, peppery scrambled eggs cooked slowly in butter on medium-low heat, finished with freshly grated Pecorino for a classic cacio e pepe twist on toast.

Ingredients

• 12 extra-large eggs
  

• 1 cup whole milk
  

• Kosher salt and freshly ground black pepper
  

• 4 tablespoons (½ stick) unsalted butter, quartered
  

• ⅔ cup freshly grated Italian Pecorino cheese, plus extra for serving
  

• 4 to 5 slices toasted country bread

Directions

• Mix and start cooking: Whisk the eggs, milk, and 2 teaspoons salt together in a medium bowl. Put the butter in a cold large (12-inch) sauté pan and place it over medium-low heat. Allow the butter to melt almost completely, then add the egg mixture.
• Cook low and slow: Cook over medium-low for 8 to 10 minutes, stirring occasionally with a rubber spatula. When the eggs start to make small clumps, stir them more rapidly, scraping the bottom of the pan, and cook for another 4 to 5 minutes.
• Finish and serve: When the eggs are almost cooked, turn off the heat and continue to stir the eggs rapidly until they're soft and custardy. (When you pull the spatula through the eggs, they will still be soft but they will stay in place.) Stir in the Pecorino and 2 teaspoons pepper. Spoon the eggs over the toasted bread and serve hot sprinkled with extra Pecorino.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO silicone spatula set, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Parmesan instead of Pecorino?

You can, but the flavor changes. Pecorino Romano has a salty, sharp bite that Parmesan doesn't match. If you swap, use the same amount and taste before adding more salt, since Pecorino is saltier than Parm.

Can I make these scrambled eggs ahead of time?

Scrambled eggs don't reheat well because they lose their soft, custardy texture and turn rubbery in the microwave. Your best bet is to prep the egg mixture ahead and keep it in the fridge, then cook fresh when you're ready to eat.

What kind of pan works best for cacio e pepe eggs?

A large nonstick or well-seasoned sauté pan gives you the most control. The recipe calls for a 12-inch pan so the eggs cook evenly in a thin layer. Avoid cast iron here because eggs stick to it more easily at low heat.

How do I know when the eggs are done?

Pull them off the heat when they still look slightly underdone, because they keep cooking from residual heat. If they look done in the pan, they'll be overdone on the plate. You want soft curds that hold their shape but still look a bit wet.

How long do leftover scrambled eggs keep?

Stored in an airtight container, they'll last about 2 days in the fridge. Reheat gently in a pan over low heat with a splash of milk. They won't be as creamy as fresh, so these are really best eaten right away.