By The egg curry I made tonight is not in any cookbook I own — it lives in my hands the way Amma’s recipes live in mine, passed through repetition rather than instruction. But when I thought about how to share something of that Tuesday steadiness here, I kept coming back to eggs in their most honest form: baked scrambled eggs, no ceremony, nothing to prove. Eggs are what the kitchen reaches for when it simply needs to feed people, and that felt exactly right for a week like this one.
Baked Scrambled Eggs
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh chives or flat-leaf parsley, chopped (optional, for serving)
Instructions
- Preheat. Heat your oven to 375°F (190°C). Lightly butter a 9-inch baking dish or an oven-safe skillet.
- Whisk the eggs. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Add butter. Pour the egg mixture into the prepared baking dish. Scatter the small pieces of butter evenly over the top.
- Bake. Place in the oven and bake for 10 minutes. Remove and gently stir with a spatula, pushing the edges toward the center.
- Finish baking. Return to the oven and bake for another 8–10 minutes, until the eggs are just set but still look slightly soft — they will continue to firm up as they rest.
- Add cheese. If using, scatter the shredded cheddar over the top in the final 2 minutes of baking, letting it melt gently.
- Rest and serve. Remove from the oven and let rest for 2 minutes. Garnish with fresh chives or parsley and serve directly from the dish.
Nutrition (per serving)
Calories: 210 | Protein: 14g | Fat: 16g | Carbs: 1g | Fiber: 0g | Sodium: 360mg