How to Make Ina Garten’s Perfect Scrambled Eggs Recipe

To make 4-5 servings of Garten’s cacio e pepe eggs, you’ll need:

• 12 extra-large eggs
• 1 cup of whole milk
• 4 tablespoons (½ stick) of unsalted butter, quartered
• ⅔ cup of freshly grated Italian pecorino cheese, plus extra for serving
• 4-5 slices of country bread, toasted

Garten recommends seasoning the eggs with 2 teaspoons of salt.

Since I was only making a small breakfast for three people, I cut the recipe in half and added 1 teaspoon of salt to my eggs instead.

I gave everything a quick whisk and, just like that, my egg mixture was ready.

I then placed the pan over medium-low heat and allowed the butter to melt almost completely.

Garten says you should cook the eggs on medium-low for 8-10 minutes, stirring occasionally with a rubber spatula.

If, like me, you decide to cut the recipe in half, the cooking time will be shorter. Just keep an eye on the texture of the eggs, and you’ll know when it’s time for the next step.

Nothing beats the combo of creamy eggs on crunchy toast.

I made sure to scrape the bottom of the pan as I stirred.

I continued to stir the eggs rapidly until they were soft and custardy. It took me about eight minutes total to cook the eggs.

“When you pull the spatula through the eggs, they will still be soft, but they will stay in place,” Garten writes in her cookbook.

My eggs looked silky, golden, and creamy — the three things I always want in a great scramble. I was so excited to dig in.

Garten’s scrambled eggs cacio e pepe are indulgent in the best way. I loved the salty sharpness from the pecorino, which also made them deliciously cheesy and creamy. The fantastic texture was similar to the eggs I made using Gordon Ramsay’s and Martha Stewart’s methods, but with less work.

I tried this recipe while visiting my parents, and they were both big fans. My dad also had the great idea of pairing the eggs with toast and jam. We used plum preserve, which worked well with the flavor, cutting through the salty pecorino with a delicious hit of sweetness.

I make eggs almost every day of the week, so I’m always looking for new and exciting ways to switch things up.

Garten’s scrambled eggs recipe isn’t just quick and easy — the eggs are also rich, delicious, and filling. The dish tastes really elevated, and I could easily eat these eggs for breakfast, lunch, or dinner.

Whether you’re craving a rich pasta at 8 a.m. or don’t have the energy to whip some up at 8 p.m., Garten’s delicious scrambled eggs cacio e pepe will satisfy all your cravings.