Scrambled Eggs with Rosemary and Capers. Eggs are slow cooked for a creamy and savory riff on scrambled eggs.
Another attempt at home made hash brown. Hideous. A ball of flabby, mushy, gooey starch. If you hadn’t read the title of the post you may not even recognize these as fried potatoes in the photo. It could be cookie dough or even a piece of chicken. And I was so confident going into “take three” Sunday.
I had two beautiful russet potatoes, which were shredded on the box grater and the moisture removed with my salad spinner. I had even purchased a tub of Crisco for a higher heat experience. I placed a heaping tablespoon in a hot pan and let it get nice and hot over medium high heat. I sent in a sacrificial strand of potato to make sure the oil was ready and it sizzled away signaling for the rest of the mound to follow. I sprinkled them evenly in the hot oil and with minimum turning got them browned.
This batch has ended up far worse than the first two. I blame it on using my non-stick skillet. So far, the one thing I’ve learned is always always always use the cast iron. Which I don’t understand. I’m confused about the chemistry with fresh potatoes. I’ve used the non-stick with purchased frozen hash-browns with good results.
Even the flavor of “take three” hash-browns was very odd. I took one bite and couldn’t eat the rest. I ‘m getting to the point with this experiment that I’m about to beg Christopher Kimball over at America’s Test Kitchen to get involved.
But at least we can talk about the eggs. They’re slow cooked scrambled eggs with capers and rosemary and we love them. Let’s take a look.
- 4 Eggs
- 1/4 Cup Milk or cream
- 1 Tablespoon Butter
- 1 Tablespoon Capers drained and rinsed
- 1 teaspoon Fresh Rosemary chopped
- Salt and pepper to taste
- Romano cheese grated
- In a bowl whisk together the eggs and the milk.
- Add in the capers and rosemary.
- In a small non-stick skillet heat the butter until sizzling. Pour in the egg mixture and turn down the burner to as low as the heat will go.
- Let the mixture slowly turn into a custard like consistency, only stirring a few times. It should take about 20 minutes to set up.
- Top with grated Romano cheese.
Slow Cooked Scrambled Eggs with Rosemary and Capers … They’re What’s for Breakfast.
- One Year Ago: Yellow Curried Chicken
Greg says
November 14, 2011 at 7:18 pmThose eggs are definitely worth talking about. They look wonderful!
Lea Ann says
November 14, 2011 at 7:38 pmThank you Greg, they did save the “something to talk about’ day.
Barbara | Creative Culinary says
November 14, 2011 at 9:01 pmDespite your exasperation, I do appreciate your honesty and showing us the good, the bad and the ugly. I’m wondering if deep fat frying at a higher temp might be better or a potato with a different starch content. Do you need testers? 🙂
Lea Ann says
November 15, 2011 at 6:47 amI need testers and I need supervision. I accidentally grabbed that non-stick skillet!
Sam@My Carolina Kitchen says
November 15, 2011 at 4:18 amI too appreciate your honesty in the hash brown potato experiment. I stick by what I said before, go to the Waffle House and enjoy them with no guilt, only pleasure. After all, they would NEVER know how to scramble eggs correctly and that you’ve got down perfectly Lea Ann.
Sam
Lea Ann says
November 15, 2011 at 6:48 amAnd actually I have a Waffle House to close that there’s no reason not to visit on a Sunday Morning … well except I can’t go in my pajamas. 🙂
Joanne says
November 15, 2011 at 4:38 amOy. I’m sorry the potatoes didn’t turn out the way you wanted! But at least you had those eggs to fall back on…the rosemary and capers are fabulous additions! I’m going to scour my massive cookbook collection for hashbrown recipes and get back to you.
Lea Ann says
November 15, 2011 at 6:49 amPLEASE do Joanne. I’ve only Googled and haven’t had time to look through cookbooks.
Karen Harris says
November 15, 2011 at 5:47 amIf you can’t beat ’em, join ’em! Go for the frozen. I seem to always do ok with them. Your eggs look wonderful. My husband would be so jealous to see so many wonderful breakfasts on your blog. I don’t enjoy cooking breakfasts so much so he could happily come over every weekend and enjoy yours.
Lea Ann says
November 15, 2011 at 6:50 amEven if I do get them right, I still think frozen is an easier way to go. Oh Karen, I love cooking breakfast on a Sunday morning.
Vickie says
November 15, 2011 at 6:24 amWell, darn! I am getting hooked on the saga, now, so you can’t stop. 🙂
Meanwhile, the eggs sound delicious! I just read somewhere that milk instead of water makes them creamy and I love the addition of capers and rosemary. Of course I can’t let a post go by without oohing and aahing about your beautiful photo. I’m SO stealing that napkin ring idea – very clever and so cute for those one utensil meals!
Lea Ann says
November 15, 2011 at 6:53 amI’ll probably give it one more try. Good grief, this last attempt ended in a result that made me give up years ago. Those first tiny French fries were the best so far. Makes me wonder what happens when you smash a potato through that box grinder. I don’t get it. Thanks for commenting about the photo. When you’re hungry on a Sunday morning …. well, let’s just say I didn’t take much time with it. And yes, I do think that napkin ring trip makes for a nice photo. I got that idea from some old decrepit cook book.
Care's Kitchen says
November 15, 2011 at 7:15 amLove that you did a Take 3! This really shows your dedication! I use my cast iron for everything anymore. Love the eggs, sound awesome!!!!
Lea Ann says
November 15, 2011 at 6:29 pmIt’s gone beyond dedication .. more like stubborn obsession.
Steve @ HPD says
November 15, 2011 at 7:17 amLoving this experiment! Can’t wait for Round 4. You got ’em on the ropes! Wearing them down! Now it’s time to put ’em away!
Have you ever tried cottage cheese in scrambled eggs? I can’t bring myself to try even a teaspoon’s worth of cottage cheese plain, out of the container, but in eggs it’s quite yummy.
Cheers!
Lea Ann says
November 15, 2011 at 6:28 pmLOL … I’m appreciate your confidence. I have not tried cottage cheese in eggs. Love the idea. You’ll have to fill me in on the ratios.
pam says
November 15, 2011 at 10:40 amI have lots of trouble with hash browns too.
Lea Ann says
November 15, 2011 at 6:26 pmWell, I’m having more than trouble.
Susan says
November 15, 2011 at 12:43 pmThank goodness for the eggs but what a shame about the hash browns. I know you’ll find the perfect recipe soon.
I’ve never had scrambled eggs with capers – sounds delicious!
Lea Ann says
November 15, 2011 at 6:26 pmI was leery of the combination myself, but fell in love with the creamy and bold combination.
Amy Fuller Pla says
November 16, 2011 at 10:15 amLea Ann, don’t be timid about approaching Christopher Kimball. I’m sure his group has done hashed brown potatoes to perfection. After all, the whole point of America’s Test Kitchen is to try and try until the testers “get it right”. It would not surprise me if they tried many more times than three. But, I admire your “stick-to-it-tive-ness” when it comes to “getting it right”! Thanks! My hat is off to you!
Lea Ann says
November 19, 2011 at 6:46 amI would be timid because right now, I’m not a subscriber. It’s kind of an on and off thing for me. I did google it and found he used the same method as what I’ve already done. I’m very puzzled by the whole potato chemistry thing.
Karen (Back Road Journal) says
November 16, 2011 at 3:03 pmI thought for sure that this was going to be the one. The eggs sound delicious, I never would have though to add capers (which I love).
Lea Ann says
November 19, 2011 at 6:45 amI thought for sure it would be too Karen, and quite frankly was stunned when it turned out to be the biggest disaster. Those eggs are one of our favorites.
Larry says
November 16, 2011 at 7:18 pmThe egg dish sounds delicious and I wish you’d get these taters figured out so I can just copy.
Lea Ann says
November 19, 2011 at 6:43 amWatch for tomorrow’s “take 4” Larry.
Barbara says
November 17, 2011 at 5:29 amI have great confidence in you, Lea Ann. I KNOW you’ll find the perfect recipe. Keep searching! Those cast iron pans are the best. My son was raving about one he just bought (like he invented them :))…there are some recipes that only work well in one of those pans. Wonder if your hash browns is one? Surprised the Crisco didn’t work, actually.
The eggs look super, though. Love the creaminess and the rosemary.
Lea Ann says
November 19, 2011 at 6:42 amToo funny about the son raving like he invented them. Love it when kids do that. I was surprised the Crisco behaved in such an unfriendly manner. I’ve always had good luck. Those eggs are wonderful. I blogged about them a couple of years ago … they came from George, who doesn’t blog anymore. Darnit. 🙂
Bob says
November 17, 2011 at 3:08 pmGreat Blog! Your blog caught my attention because I have had the same problem with hashbrowns. I give you a lot of credit for staying at it. The last time I tried making homemade hashbrowns was probably a couple of years ago. I have resorted to the dehydrated variety from costco. I do have a thought that I may try one day; I was thinking of either using a left over baked potato or par boiling some potatoes before grating them and frying them in a big cast iron skillet (one with lots of realestate for browning purposes). Frying potatoes in cast iron also has the added benefit of helping with the seasoning efforts for the pan.
Lea Ann says
November 19, 2011 at 6:40 amThanks so much for stopping by and taking the time to comment. I’ll have to look for the Costco potatoes since I’m loving so much of what they have to offer. Bob, actually tonight I’m boiling two russet potatoes and sticking them in the fridge for “take 4” I’m feeling very confident that this is the trick. Hope you stick around for the results. AND, I couldn’t agree more about that cast iron skillet. It’s my best friend in the kitchen. Didn’t realize frying potatoes helped the seasoning process.
Cathy at Wives with Knives says
November 17, 2011 at 6:52 pmI admire your determination, Lea Ann. I’m sticking with the packaged spuds.
Lea Ann says
November 19, 2011 at 6:36 amEven if I ever get it right, I’ll also probably stick to the packaged. So easy and brown up beautifully. Unless I read the label and find out they’re filled with chemicals.
Chilebrown says
November 18, 2011 at 11:17 pmThe boys and I are getting together to watch the Raiders for Sunday morning bloody marya and such breakfast. Ms. Goofy is not happy. We will be cooking up a storm and hash browns sound good.
Tebow is the talk of the nation and rightfully deserving. Do you think Elway is jealous? Way to many Elway sightings Thursday.
Lea Ann says
November 19, 2011 at 6:35 amI’ve sent you an email on this one. 🙂
Chris says
November 20, 2011 at 10:58 amThe two people I’d trust the most for a no fail has brown would be Alton Brown and ATK.
Lea Ann says
November 20, 2011 at 1:12 pmATK fried raw potatoes. Didn’t work for me.