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Here's How To Make NYC's Best Scrambled Eggs

By

Jen Carlson

Published Aug 31, 2017

Modified Feb 20, 2019

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Photo by Emily Bartlett/Colonie

By

Jen Carlson

Published Aug 31, 2017

Modified Feb 20, 2019

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Earlier this week I mentioned putting together a list of the city's best egg dishes, mostly as a way to share my love for one plate of eggs that have become the only reason I will ever go out to brunch. Upon hearing this, a colleague told me that eggs are "the one dish I basically refuse to eat out, because it's so easy to make at home." Since no one should miss out on these eggs, I went to the source to find out how they're made, and below you'll find the recipe from Chef Jared Braithwaite of Colonie, who told us he eats these eggs every Saturday. And now you can too if you can master this recipe:

Colonie's Leek & Chevre Scramble (scaled down for household use; serves 4)

Combine all until homogenous. A whisk is perfect or an immersion blender if you have one is even better.

Heat a pan over medium high heat, and add:

Allow the leeks to sweat. You want to avoid too much color in this stage. We want tender leeks, but not caramelized leeks.

Then add your egg mix and turn the pan to high heat. We want the eggs to cook briskly so they can remain light and airy. Continue to stir the eggs while shaking the pan until the egg mix becomes light-- reminiscent of a cloud. It cannot be stressed enough how important it is to keep the pan and the eggs moving at all times.

Add 1/4 cup of fresh chèvre (goat cheese) and gently fold the cheese into the eggs until just combined. Serve at once.

Garnish with freshly cracked black pepper, some good olive oil and a pinch of your favorite finishing salt--we love sel gris for its flavor and unique appearance.

If you want to eat these eggs in person, head to Colonie, located at 127 Atlantic Ave in Brooklyn Heights.

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Jen Carlson

Jen Carlson is a former WNYC and Gothamist editor.

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Gothamist is funded by sponsors and member donations

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