After writing about my absolutely most favorite eggs, I got a request for a recipe. I don’t use a recipe, but I can share some notes here. I typically scale the quantities up or down depending on how many people I’m making it for.
I think that, starting with making this for one person, I generally do two eggs, one wedge of regular Laughing Cow (their “regular” seems to be the creamy Swiss flavor) and then 2-3 average size cloves of garlic. All of this can be tweaked according to tastes (e.g. I always add a little extra cheese when my husband is having some too).
Even if I’m just doing it for one person, I tend to use a larger (~9″) cast iron skillet (that material isn’t necessary, but it’s what I use) so that there’s more surface area for the garlic slices to all get some heat in the relatively brief cooking time.
It’s best to peel and slice the garlic first, so you’re not fumbling later, when it’s action time. I get sloppy sometimes, but it good to generally slice it pretty thin (1mm?) – not so thin as shavings, but that could work if you have one of those garlic shaving gadgets.
[It may be worth noting that some of the technique advice that follows is particular to Spanish tortillas and may diverge from an American scrambled egg or omelet.]
Then I break the eggs into a bowl with a pinch of optional salt and beat them *well*. I go back and forth with using a whisk and a fork. (I’ve been fine-tuning my skills a lot over the past year, so I’ve been back to using a fork because I seems a lot easier to clean – especially with the bits of cheese that will eventually get stuck in the tines later on).
You pretty much want to beat them until the yolks and whites are as broken-down and homogenized as possible (I’m pretty sure the spouse even uses an immersion blender to do it – me, I’ve got mad fork skills). Then, it’s good to beat them a little bit more until you start seeing some frothing along the surface (makes them super fluffy and expand in interesting ways in the pan). At that point, you’re probably good to toss that garlic in.
If you’re confident on following the next couple of steps without too much hesitation, you can go ahead and set the pan over Med/High heat to pre-heat (no oil yet).
Now that the garlic is in the egg mix, mix it up some more just to keep the consistency.
Peel the wedge(s) of Laughing Cow and drop the whole triangle in. Then use the edge of your fork (or whisk or whatever) to break it into probably around 10-ish chunks (this is soooo not an exact science – I guess I’d have to say I go for chunks around the size of a garbanzo bean).
You can keep trying to stir/beat/whip up until you’re ready to dump it in the pan.
If you haven’t heated the pan before, how’s the time. When it starts feeling hot, pour a few generous glugs of olive oil in (probably at least 2-3 tbs, though I can be sure).
Here’s another special technique thing about this: When the oil is hot enough, you should see it start to go from evenly coating the pan to pooling in the center with “legs” radiating out from the center to the edge. Also, it would just about start to smoke (not too much!). Now *that’s* the best time to put the egg mixture in.
If you put it in too soon, like I do often enough, you just need to let it so there in the pan a little until it starts sizzling properly.
Once it starts cooking in the pan (you may hear said sizzling and maybe even see parts of the egg puff up). Now you’ve got to keep working at it.
You want to push it around the pan so that each area of egg that just got cooked is replaced by raw egg. This shouldn’t be too vigorous: You just want to notice when the egg gets solid, then push it out of the way so more raw egg can get solid too, eventually flipping parts of it when that’s the best way to get the parts that are still raw onto the heat. This really should only take a minute or two overall, since the pan’s hot. Your speedy attention and the oil keep the eggs from getting overdone.
I just plate it up at that point, trusting that the white bits are cheese and not raw eggs (if you’ve mixed it well, and the obviously egg parts are solid, that’s probably the case). I like it with toasted bread.