Marblehead Soft Scrambled Egg, Corn, and Cheddar CheeseCookbook cover image courtesy of Random House
I named this for Lloyd Kramer, a regular customer and a onetime pretty famous reporter, now director, who's from a suburb outside Boston called Marblehead. Lloyd is on a healthy diet now, but before that, when he ordered what he wanted, this is what he ate. It has a ton of cheese in it. The frozen corn cools down the eggs, allowing me to cook them over a higher fire than I normally cook scrambled eggs and still have really creamy eggs.
Recipe information
Yield
2-4 servings
Ingredients
1 teaspoon clarified butter
regular butter, or ghee
6 extra-large eggs
1/3 cup feather-shredded cheddar cheese
1/2 teaspoon heavy cream
A big handful of frozen corn kernels (about 1 cup)
Preparation
Step 1
Heat the butter in a nonstick egg pan over medium heat.
Step 2
Whisk the eggs, cheese, and cream together in a bowl.
Step 3
Pour into the pan and cook the eggs as for Scrambled Eggs.
Step 4
When the eggs are almost done, add the corn and continue to cook until the eggs are done and the corn is warmed through.
Nutrition Per Serving
Per serving: 111.5 calories
85.7 calories from fat
9.5g total fat
6.0g saturated fat
28.8g cholesterol
158.0g sodium
0.7g total carbs
0.1g dietary fiber
0.1g sugars
5.8g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
From Eat Me by Kenny Shopshin Copyright (c) 2008 by Kenny Shopshin Published by Knopf.
Kenny Shopsin is a self-taught chef who has developed his own inimitable style: He colors outside of the lines and then uses the crayons in his pancakes. He lives in Greenwich Village.
Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.
