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Barefoot Contessa: Goat Cheese Scrambled Eggs

Did anyone else happen to catch this? I I never would have thought to put goat cheese in scrambled eggs, but after watching this episode I doubt I ever will. She kept talking about the key to making light and fluffy scrambled eggs. And when her guest was stirring the eggs, she kept saying "remember light and fluffy." When they plated them, they were so runny and slimmy that they looked just vile. I cannot believe they actually showed this and tried to pull these off as a success.

Anyway, it's just stuck with me since I saw it and wondered if I was the only one.

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  1. eww. i didn't see it, but i can't imagine *how* goat cheese would result in "light & fluffy" scrambled eggs! i add it to omelets and frittata all the time, but the purpose there is to get solid bites of cheese. it certainly doesn't melt/incorporate into the eggs.

    reminds me of an episode of The Next Food Network Star when someone [Lisa, perhaps?] attempted to whisk goat cheese into the mix for her mac & cheese...baaaad idea.

    1 Reply
    1. re: goodhealthgourmet

      Goat cheese in mac & cheese....no, no! Oh that's terrible. How do these people not understand there are cheeses that melt and there are cheese than don't melt. Geez, know what you're cooking with before you enter the kitchen.

      If you get the chance to see this, watch it purely for enjoyment sake. Watching them spoon the eggs off their plates and force the "mmm good "was quite humorous.

    2. I actually love goat cheese in scrambled eggs....I had gotten the idea years ago from Bobby Flay, who also added some diced jalapeno to the mix. No forced mmmm about it when we have it at my house!

      7 Replies
      1. re: Marge

        I love goat cheese with eggs. Been mixing these two ingredients together since I was about 10 years old. In fact, I made an asparagus, shallot and goat cheese frittata for dinner this evening with a home made English muffin. Absolutely delicious.

        1. re: smtucker

          oh i'm with both of you - as i said above, i add goat cheese to my eggs all the time. but if you try to whisk the cheese into the egg mixture with the expectation that it's going to melt, you end up with a broken, weepy mess...and that certainly wouldn't make me say "mmmm" ;)

          1. re: goodhealthgourmet

            You're missing the point of the post. If you actually see the episode you'll understand my shock and disgust. I'm not opposed to the idea of goat cheese and eggs, what I am opposed to is serving the mess that she created.
            There was nothing appetizing about those eggs...watery, runny...yuck.

            I do a pretty mean scrambled egg, and I may try the goat cheese...but my way not Ina's.

            1. re: FoodChic

              did you mean that reply for me? i understood the point - that's what i was trying to clarify to Marge & smtucker...

              1. re: goodhealthgourmet

                No, no, not at all. We're on the same track ghg! I was doing the same.

                1. re: FoodChic

                  Gotcha, I didn't see the episode--I am not a fan of Ina's...she uses too much cream and butter, and is far too mellow for me! I don't whisk the goat cheese with the eggs, I crumble it into the eggs as they're scrambling (over very low heat), and they do come out very creamy and delicious.

              2. re: FoodChic

                You are correct. I missed the point of your post. I have not seen this episode so I can't comment on her presentation or cooking method. Sloppy eggs are not good at all.

                When you try the goat cheese in your scrambled eggs, do consider something like scallions or shallots, sauteed a little as an add in. Somehow this brings out the best in both the eggs and the cheese.

        2. It's a lighter version of eggs with cream beaten in, which is somewhat classic and when made right barely holds together but does.

          1. Was this in the Bobby's BBQ Birthday Breakfast episode or whatever it was called? I caught the last half of that show (the TV was going in the background while I was puttering around doing some thing or another.) Yes, I thought those eggs looked sloppy and gross. it didn't help that she added a big dollop of butter right before servng.

            But, my primary take-away was that it was way too much food. Maybe it was just me, but I thought the guests were trying to not show how stunned they were when the food just kept coming.

            Here's the menu from the Food Network site.
            Corn Muffins
            Mustard Mayo
            Country Hashed Browns
            Slow-Cooked Scrambled Eggs with Goat Cheese
            Grilled Tomato Kebabs

            In addition, she served full-sized brat-like sausages on rolls and some kind of champagne drink. Way too much food!

            http://www.foodnetwork.com/barefoot-c...

            ~TDQ

            25 Replies
            1. re: The Dairy Queen

              Yes, that's it!!! The chicken sausage thing was really weird. DId you catch the whole " make sure you use really good chicken sausage" conversation? Bobby asked her how she knows the sausage is "really good", and she said she buys like eight different packages and cooks one from each package and the one she likes the most is the brand she uses. I was like, huh??? What the hell does she do with the seven other packages. That was just so bizzare to me...the whole episode was just ridiculous.

              The potatoes "on the grill" that she cooked on the stove. She must be running out of ideas.

              1. re: FoodChic

                Ha! Yes, I completely forgot about how to choose a really good sausage conversation.

                You know, these shows are edited. They aren't obligated to air the conversations just because they happen to film them. If that's the conversation that made it on the air, imagine how bad the conversations they edited out were....

                ~TDQ

                1. re: FoodChic

                  I saw that too, how utterly ridiculous to tell viewers that's how you choose. That gave me no idea as to what the sausage tasted like, or anything about the sausage that made it worthwhile to spend about $40. I do not get her food anyway.
                  I would use goat cheese but the time to add it is right after it starts to become custard like, and then sparingly. You won't get light and fluffy, but creamy decadent if done right. And yes chives is a must or whatever fresh herbs added at the very last second.

                2. re: The Dairy Queen

                  My sister-in-law loves her and has all her cookbooks. I've never seen any other "chef" use butter and cream so profligately, and in places where they don't really belong.

                  Of course her mashed potatoes taste good -- on the first few bites, at least. They've got butter, half and half AND sour cream in them:

                  http://www.culinate.com/books/collect...

                  That is just disgusting -- and those potatoes are meant to be served with gravy, too!

                  I can enjoy good French cuisine with its bevy of butterfat sometimes, but talk about gilding the lily -- especially somewhere it's a detriment to the dish.

                  1. re: dmd_kc

                    I love her too...although that's about to become past tense. I own all of her cookbooks and watched her religiously, but this last season is regurgitating old shows and recipes. And this thing with the eggs, I'm afraid, has become the jump the shark moment for me.

                    BTW...I put butter and h&h in my potatoes. They are rich and delicious. I can't imagine adding sour cream too.

                    1. re: FoodChic

                      But do you use a stick of butter and a cup of half and half for three pounds of potatoes (before peeling)?

                      I grew up with fluffy mashed potatoes, achieved with hot milk and a couple tablespoons of butter for a big pot. I don't really enjoy the super-creamy purees served in most restaurants nearly as much.

                      1. re: dmd_kc

                        LOL...uh, no. No stick... a few tbs at best.

                        We did the same, but my mom always went witih h&h. I have a friend that uses an ungodly amount of butter in her mashed. I just can't bring myself to eat it.

                        1. re: dmd_kc

                          Using a ricer is about the most wonderful change I made. Hot milk, butter and a little mayo. Fluffy. My next trick is going to be adding that chicken gelatin I'm saving. Me too, I don't like runny pureed potatoes.

                          1. re: chef chicklet

                            chef chicklet...you're one of my favorite hounders! Good to see you.

                            We heat our h&h too. I makes a huge difference with in the consitancy to the potatoes. Keeps those starches from stiffening up.

                            I've been toying with the ricer, as I know people that use it highly recommend it, but my DH told me don't fix what isn't broken. He takes his mash very seriously. :-)

                            1. re: FoodChic

                              Well thank you for your kind words!
                              I really try to give out accuarate info,and if I don't know the answer, well I'll tell ya.

                              You're Dad's right, I agree with his wisdom of not toying with something that's perfected. I'm just suggesting that perhaps a ricer might help you mash potatoes differently every now and then. My husband like your Dad, agrees with the masher ( he's the one that turned me on to mayo in the potatoes). I love his mashed potatoes but I also love mine. Mine are a little fluffier, his creamier. Oh heck they all turn out great! I'm working on getting more flavor into the mash myself.

                              The ricer along with making a pretty creamy mash, will also assist you when you want to squeeze the water out of frozen spinach, or anything that your trying to compress.

                              I totally respect your Dad's view point, look at my favorite food. It's potatoes, and although I have a certain way of doing things that I prefer for the most part, I also have this thing that I'm always afraid I might be missing out on something, so I'll try it. Laugh as you will, I've dealt with this side of my personality my whole life. So.... how does your Dad make his????
                              I can remember the best mashed potatoes I've ever had in my life. At Drais in Vegas. They were so flavorful, creamy, melted on your tongue freakin' delicious. We still talk about them, They were served under an awesome piece of salmon....anyway, that's where I got the ricer idea, I asked how they made them and the waiter could tell me that much.

                              Making great tasting mashed potatoes is a wonderful skill...

                              1. re: chef chicklet

                                Sorry, DH is my "Darling Husband." Although I credit my father for first introducing me to the ideaof warming the h&h when i was a kid.

                                There are few things better than wonderfully prepared mashed potatoes. There is a simplicity, purity and versatility with them that other foods just don't seem to replicate.

                                We're very similar, as I also fear of missing out on something good. I'm always playing and looking for that creation that is better than the last. There are plenty of things my DH will draw the line on , as he's nowhere near as adventurous with food as I am. So, I play around on my own and try out new thing on him once I've perfected them. It's only then is he willing to be any sort of guinea pig.

                                I love the idea of using a ricer for drying spinach...brilliant! I hate using kitchen towels. I'm buying a ricer today.

                                Thanks again for your wonderful posts. Love reading them!

                                1. re: FoodChic

                                  I bought an old ricer at a thrift store. I also have put sweet potatoes in there to remove some of the strings and peels.

                                  Your welcome, I'm just a humble home cook that loves food and I cook for therapy. By the way our hubbies sound very similar!

                                  OH and by the way, I'd dearly love to try your almond crusted fish dish, I've tried so many that are not what I want, I've had had it once in a restaurant that was out of this world. Will you share?

                                  1. re: chef chicklet

                                    I posted this for you, but it was moved to Home Cooking. It can be found here: http://chowhound.chow.com/topics/651932

                        2. re: FoodChic

                          I loved everything about Ina un until this new series "Back to Basics". That breakfast show was a joke, right down to the birthday cornmeal muffins and disgusting runny eggs.

                          JMO, but ever since Ina built her new Barn, we are getting more Ina shows, but less quality menus. Who can't grill a sausage? Even a high school kid could have whipped up that breakfast. I guess she does have to pay for that gorgeous building! ;)

                          1. re: mcel215

                            You're right on! We waited for over a year for a new season from her and this is what she delivered? I think she's spread very thin with her new product line, cookbook tour, the barn building, etc., and as a result the show has suffered.

                            I blame FN more than I blame her. They are never happy with something of quality that works, they always have to ruin it to make the masses happy.

                        3. re: dmd_kc

                          I've never seen any other "chef" use butter and cream so profligately, and in places where they don't really belong.
                          ~~~~~~~
                          dmd, meet Paula Deen...

                          http://recipes.pauladeen.com/

                            1. re: DallasDude

                              she did - i posted about it when i unfortunately witnessed the clip.

                              and sadly, she's no longer the only one! deep-fried butter made its debut as the latest artery-clogging delight at the Texas State Fair this year...
                              http://www.msnbc.msn.com/id/32665106/...

                              1. re: goodhealthgourmet

                                Oh we fry Coke down here, too. The Texas State Fair is just one big fried affair. It's something I make a point to miss every year.

                                See the list below from the "food locator" for the fair.

                                http://www.bigtex.com/foodlocator/

                                1. re: FoodChic

                                  How do you fry Coke? Freeze it first?

                                  ~TDQ

                                  1. re: The Dairy Queen

                                    as far as i can tell from what i've read about it, technically it's batter made with Coca-Cola (as the liquid component) that's then deep fried, and sometimes topped with Coke fountain syrup and whipped cream...but it's still ridiculous :)

                                2. re: goodhealthgourmet

                                  That made me think of something a friend told me about. He was teaching in Nanjing, China and was walking down the street when he saw a vendor selling bao. Excited to see some food he recognized from forays to American Chinatowns, he bought one and took a huge bite, expecting it to be filled with pork or chicken. Instead, he got a mouthful of slightly melted lard.

                                3. re: DallasDude

                                  Yes, the butter episode on Paula's Party. Same episode where hunky guys brought out a butter sculpture of Deen. Truly nauseating.

                                4. re: goodhealthgourmet

                                  I must have been in a fugue state. **DOINK**

                            2. As far as I can tell, from the desc on your post, this concoction sounds divine. I almost jumped up and tried to make it, immediately.