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Recipe details
Parma-Style Scrambled Eggs & Parmesan Sauce
Soft scrambled eggs with garlic and onion, served with a warm Parmesan cream sauce and parsley.
≈ 292 kcal/100 g · ≈ 2,317 kcal/serving
30 minMediumItalian-American
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
extra-virgin olive oil22.5 ml
garlic, thickly sliced6 g
white onion, chopped40 g
large eggs200 g
whipping cream444 ml
salt0.5 g
black pepper0.2 g
grated Parmesan cheese75 g
chopped parsley2 g
Cookware and utensils
nonstick sauté pan
large mixing bowl
small nonstick saucepan
Directions
01
Heat the olive oil in the nonstick sauté pan over medium heat.
Products
extra-virgin olive oil — 22.5 ml
Action
heat
Time
1 min
Temperature
medium heat, about 175°C/350°F
02
Cook the garlic and onion until the onion softens and the garlic begins to brown.
Products
garlic, thickly sliced — 6 g; white onion, chopped — 40 g
Action
cook
Time
4 min
Temperature
medium heat, about 175°C/350°F
03
Transfer the cooked garlic and onion to the mixing bowl.
Products
garlic, thickly sliced — 6 g; white onion, chopped — 40 g
Action
transfer
Time
1 min
Temperature
no heat
04
Whisk the eggs, 177 ml of the cream, salt, pepper, and 37 g of Parmesan into the bowl.
Products
large eggs — 200 g; whipping cream — 444 ml; salt — 0.5 g; black pepper — 0.2 g; grated Parmesan cheese — 75 g
Action
whisk
Time
1 min
Temperature
no heat
05
Scramble the egg mixture softly in the sauté pan.
Products
large eggs — 200 g; whipping cream — 444 ml; salt — 0.5 g; black pepper — 0.2 g; grated Parmesan cheese — 75 g
Action
scramble
Time
3 min
Temperature
medium-high heat, about 190°C/375°F
06
Reduce the remaining cream in the saucepan by one third.
Products
whipping cream — 444 ml
Action
reduce
Time
5 min
Temperature
medium heat, about 175°C/350°F
07
Stir the remaining Parmesan into the reduced cream until melted.
