Soft-Scrambled Eggs “Alla Gricia”
This recipe delivers luxurious soft-scrambled eggs infused with the savory depth of crisp guanciale and sharp Pecorino Romano. Inspired by classic Roman flavors, it's a quick yet elegant dish, perfect for a gourmet breakfast or brunch, offering a rich, creamy texture and a burst of umami.
Equipment
- 1 Non-stick Skillet For rendering guanciale and gently scrambling eggs without sticking.
- 1 Whisk To thoroughly combine eggs and salt before cooking, ensuring a light and airy texture.
- 1 Small Bowl For whisking eggs and salt.
- 1 Fine Grater For finely grating Pecorino cheese, allowing it to melt smoothly into the eggs.
- 1 Rubber Spatula Essential for gently folding and stirring the eggs to achieve a soft, creamy scramble.
Ingredients
Main
- 1/2 tablespoon olive oil
- 3 ounces guanciale salt-cured pork jowl, sliced to about 1/8-inch thick and torn into bite sized pieces (you can substitute in bacon if you can’t find guanciale)
- 3 large eggs
- 1 large pinch of salt
- 1 tablespoon finely grated pecorino plus more for serving
- 1 tablespoon butter cubed
- 1 large pinch of freshly ground black pepper for serving
Instructions
- Heat olive oil in a non-stick skillet over medium-low heat.
- Add torn guanciale pieces to the skillet and slowly render until deeply golden brown and crisp, about 5-7 minutes. Remove crisp guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- While guanciale renders, whisk eggs with a large pinch of salt in a small bowl until just combined and slightly foamy.
- Reduce heat to low. Add cubed butter to the skillet, letting it melt into the guanciale fat.
- Pour the whisked eggs into the skillet. Let them sit undisturbed for about 30 seconds until the edges just begin to set.
- Using a rubber spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue this gentle folding and stirring motion for 2-3 minutes, or until the eggs are mostly set but still very moist and creamy.
- Remove the skillet from the heat. Immediately fold in the finely grated Pecorino cheese until just combined and melted into the eggs.
- Stir in the reserved crisp guanciale.
- Serve immediately, garnished with a generous pinch of freshly ground black pepper and more grated Pecorino, if desired.
Notes
Achieving the perfect soft scramble is about low heat and constant, gentle movement. Do not rush the eggs; cook them slowly for a creamy, custardy texture. Rendering the guanciale properly is crucial; start with a cold pan and render it slowly until crisp, preserving all that flavorful fat. Substitute bacon only if guanciale is unavailable, noting it will alter the distinct Roman flavor profile. Add Pecorino off the heat to prevent it from seizing and becoming clumpy, allowing it to melt into a silky consistency. Finish with fresh black pepper and a final sprinkle of Pecorino for an aromatic flourish.