Scrambled Eggs with Spinach and Goat Cheese
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 37½ Pounds/200 Servings

  • 27½ pounds large eggs
  • 1¾ pounds clarified butter
  • 5 pounds spinach
  • 10 ounces fresh chives, chopped
  • 6¼ pounds goat cheese
  • 2 ounces kosher salt
  • ½ ounce black pepper

Blanch spinach in salted, boiling water. Shock in an ice bath. Drain and chop coarsely.

Beat eggs well. Season with salt and pepper. Cook over medium heat until eggs begin to set. Add spinach, cheese, and chives. Continue cooking until eggs are set, but still soft, as they will continue to cook off the heat.




   Published: February 2005