{
  "id": 1767684,
  "title": "I tried Ina Garten's recipe for the 'most delicious scrambled eggs ever.' Now it's one of my favorite breakfasts.",
  "url": "https://urgent.news/2026/08/18/i-tried-ina-gartens-recipe-for-the-most-delicious-scrambled-eggs-ever",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-08-18T17:47:00.000Z",
  "source": {
    "name": "Business Insider",
    "slug": "business-insider",
    "url": "https://www.businessinsider.com/ina-garten-scrambled-eggs-cacio-e-pepe-recipe"
  },
  "original_language": "en",
  "account": "I attempted Ina Garten's scrambled eggs recipe, which was inspired by the classic cacio e pepe pasta. Anneta Konstantinides/Business Insider Garten's egg recipe drew inspiration from the renowned pasta dish. According to Garten, her recipe produces the most delicious scrambled eggs ever. I decided to give the recipe a try, and it resulted in beautifully golden, fluffy scrambled eggs. Over the past few weeks, I have been going through Ina Garten's breakfast recipes, from her blueberry-ricotta cake to her banana pancakes. When I flipped through the pages of Garten's cookbook \"Go-To Dinners,\" I was delighted to find a recipe for scrambled eggs cacio e pepe, inspired by the traditional Roman pasta. The prospect of such delicious scrambled eggs ignited my curiosity even more. Eggs are my go-to breakfast option for dinner because they are filling without being heavy, but I like to enhance them with ingredients like spicy Italian pecorino cheese and pepper, Garten writes in her cookbook. I was eager to try this twist on scrambled eggs, knowing that it only requires a few ingredients. To create Garten's cacio e pepe eggs for 4-5 servings, you will need 12 extra-large eggs, 1 cup of whole milk, 4 tablespoons of unsalted butter (cut into quarters), ⅔ cup of freshly grated Italian pecorino cheese, 4-5 slices of country bread, toasted, kosher salt, and freshly ground black pepper. I cracked the eggs into a bowl, following Garten's recommendation to season them with 2 teaspoons of salt. Since I was preparing breakfast for three people, I halved the recipe and added 1 teaspoon of salt instead. I then added the whole milk and gave everything a quick whisk. My egg mixture was ready. I placed the butter in a cold, large pan and allowed it to melt almost completely over medium-low heat. Afterward, I added the eggs to the pan. Garten suggests cooking the eggs on medium-low heat for 8-10 minutes, stirring occasionally with a rubber spatula. If you choose to scale down the recipe, as I did, the cooking time will be shorter. I kept a close eye on the texture of the eggs, knowing it was time to move on when they began to clump. While my eggs cooked, I toasted some bread. As the eggs started to clump, I increased the stirring speed. I ensured to scrape the bottom of the pan as I stirred. Once the eggs were almost cooked, I turned off the heat and continued to stir the eggs rapidly until they were soft and custardy. It took me approximately eight minutes to cook the eggs. When I removed the spatula from the eggs, they were still soft but stayed in place, as Garten describes in her cookbook. I sprinkled cheese over my eggs and seasoned them with freshly ground black pepper. My eggs looked silky, golden, and creamy – the three qualities I always desire in a perfect scramble. I delighted in taking a bite, spooning the eggs over toasted bread and serving them hot with extra cheese. Garten's scrambled eggs cacio e pepe are indulgent and delicious. I appreciated the salty sharpness from the pecorino, which also made the eggs cheesy and creamy. The excellent texture was reminiscent of the eggs I prepared using Gordon Ramsay's and Martha Stewart's methods, but required less effort. I tried this recipe while visiting my parents, who both enjoyed it. My dad even suggested serving the eggs with toast and jam, a choice that worked well with the flavor, cutting through the salty pecorino with a sweet hit. I could easily enjoy these eggs for breakfast, lunch, or dinner.",
  "summary": "Ina Garten's scrambled eggs cacio e pepe recipe is inspired by the famous Italian pasta. The quick and easy dish only requires a few ingredients.",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}