Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down.
You don’t have to convince me to eat scrambled eggs for breakfast. Slow-stirred and velvety? delicious. A few seconds in a ripping hot skillet? Love ‘em. Oozing with smoked salmon and dill? Gimme. Even the most over-cooked, rubbery, diner eggs are somehow comforting when you’re hungover at 11 a.m. But dinner scrambled eggs? Not my thing.
Or so I thought. The person who changed my mind was none other than Chris Morocco, which shouldn’t surprise anyone. He’s changed millions of minds (Ed note: This is an estimate) about broccoli, tofu, eggplant and more. But this particular recipe is, I think, his biggest coup: dinner scrambled eggs—no breakfast vibes allowed.
He does it with a triple-threat of ingredients—grated ginger, mirin, and soy sauce—which get added to the raw eggs. Then he cooks the eggs in ghee (though unsalted butter works too) at a medium-low temp until they’re barely set. And…that’s it. Wow, scrambled eggs are easy.
You might not taste each of the added ingredients on their own, but together they lend subtle sweetness and umami to an already unimpeachable food. It’s like when someone shows up at the party looking better than they used to but you can’t quite put your finger on why. New haircut? Trimmed beard? Whatever it is, they look good. And dinner-appropriate, I might add.
Morocco’s dinner scramble recipe calls for quick pickles and rice, which, sure, sign me up, but I’m just as likely to eat these eggs over wilted greens or over fried bread. And despite Morocco’s dinner agenda, I’ll happily eat them for breakfast too.