Look everyone! A recipe!
Also notice that one of the major ingredients here is beer. Are you sensing a theme yet?
This recipe is a take from one found in the book The Best of American Beer and Food: Pairing & Cooking with Craft Beer, and I started with this one over the others because:
a) It’s a breakfast recipe.
b) See a.
The use of the beer here does mean that there will be a fair amount of water as you get later in the stages of cooking. This is apparently normal. Feel free to drain off the excess water, or simply use a slotted spoon when it comes time to plate the eggs.
You also can use other types of beer, but I would recommend a strong tasting wheat beer at first. The deep, earthy flavors that come from wheat beers works nicely with the ham and Tabasco.
- 3 large eggs
- 1 large egg whites
- 10 oz wheat beer, bottle conditioned if possible
- 1 Tbsp unsalted butter
- 1/2 cup diced Black Forest Ham
- 1/4 cup gouda, shredded
- 1/4 Hard Jack cheese, shredded
- 1/3 cup minced chives
- 1/2 tsp Tabasco sauce
In a large bowl, whip together the three large eggs and the egg white. Once fully incorporated, add the beer, mixing continually as the brew is poured into the egg mixture.
Place a frying pan over medium heat. Add the butter, allowing it to melt and coat the pan. Pour in the eggs, half of the ham, half of cheese, and half of the chives. Stir continuously.
As the eggs solidify, add the Tabasco sauce, as well as the remaining ham. Allow the scramble to cook for another 3-5 minutes.
Remove the eggs from the frying pan with a slotted spoon. Top with the remaining cheese and chives.