Everyday Meals

‘Nduja Scrambled Eggs Recipe

[Photographs: Vicky Wasik]

Recently, we’ve been talking up spicy, salty, porky ‘nduja and how well-suited it is to enhancing quick and easy weeknight dinner recipes, like a white bean stew or a pot of steamed mussels. Here, we turn the tables and add our favorite Calabrian sausage to a no-rush weekend cooking recipe: soft-scrambled eggs.

‘Nduja’s high fat content, which gives it its soft, spreadable texture, also allows it to easily emulsify and meld into the creamy curds of scrambled eggs. As the eggs cook slowly and gently over low heat, they take on a vibrant orange-red hue and floral heat from the Calabrian chilies that flavor the sausage. The savory richness from the pork fat is balanced by the sausage’s fermented tang, for a bright, funky finish. The next time your loved ones request bacon and eggs for breakfast, make ‘nduja scrambled eggs instead.

Why It Works

  • Slowly cooking and constantly stirring eggs over low heat yields creamy scrambled eggs with delicate curds.
  • The soft spreadable texture and high fat content of ‘nduja allows it to easily emulsify and meld with soft-scrambled eggs.
  • Yield:Serves 2
  • Active time:15 minutes
  • Total time:15 minutes
  • Ingredients

    • 6 large eggs, lightly beaten
    • 1/4 cup (60ml) milk or heavy cream (optional; see note)
    • 1/4 teaspoon (1g) kosher salt
    • 1 tablespoon (15g) unsalted butter
    • 2 ounces (1/4 cup; 60g) ‘nduja (see note)
    • Freshly ground black pepper
    • Thinly sliced fresh chives, for serving (optional)
    • Sliced, toasted bread, for serving


    1. 1.

      In a medium bowl, use a fork to beat eggs with milk (if using) and salt until homogenous and no visible egg whites remain, about 30 seconds.

    2. 2.

      In a 10-inch nonstick skillet, melt butter over medium-low heat until foaming. Add egg mixture and cook, stirring frequently with a heat-resistant rubber spatula, making sure to scrape bottom and sides of skillet, until eggs begin to thicken and form small curds, 6 to 8 minutes. Continue to cook, stirring vigorously to break up large curds, until eggs are thick enough to hold their shape, 3 to 5 minutes longer.

    3. 3.

      Add ‘nduja and stir vigorously until incorporated and emulsified, about 30 seconds. Remove from heat and season with pepper. Divide scrambled eggs between individual serving plates, sprinkle with chives (if using), and serve right away with toasted bread.

    Source: Read Full Article