Monday, February 28, 2011

A: What is Humboldt Fog?

Q: Name the tastiest addition to scrambled eggs.

As a tribute to the answer and question game show Jeopardy!, I decided give my answer in the form of a question. Now that I have your attention...

Scrambled eggs are delicious and probably the most fuss-free preparation of eggs. As a bonus, the recipe scales indefinitely since there is only (well, just about) one ingredient: eggs.

Getting ready for school this morning I decided it was time to get back to food writing - it has been a while (I think Dec. 2009 was the last post to this blog). I miss posting photos and I miss writing about food and I miss the conversation. So the first thing I will write about is my breakfast: Humboldt Fog Scrambled Eggs

Humboldt Fog is the award-winning mold-ripened goat cheese from Cypress Grove in Mendocino. It is, to me, the best American goat cheese that I have had the pleasure of trying. Gooey near the edge and creamy in the middle with a thin layer of ash running throughout. Even the moldy rind is delicious.

So how does Humboldt Fog, the king of California goat cheese, go on to elevate scrambled eggs? Well, just about the only way anything adds to scrambled eggs. Scramble the cheese in!

Humboldt Fog Scrambled Eggs

Enough for one

Humboldt Fog Scrambled Eggs

2 eggs, cracked into a bowl and beaten
a splash of water to lighten up the eggs
a few clumps of Humboldt Fog (maybe 2 tbsp)

Scramble the eggs over medium heat in a non-stick pan. If you want, add some fat, depending on the non-stickiness of your pan. When the eggs are just starting to set, but are still plenty runny, add in the cheese and take the eggs off the heat. Stir in the cheese to melt and distribute it and let sit until the desired level of doneness/dryness is achieved.

I put the eggs over a piece of wheat toast.