Eggs Adam Roberts

Immortality is not something food bloggers can look forward to. Even though the internet feels permanent, who knows where we’ll be in ten or twenty years? These posts that you love and cherish so much might vanish into the ether and then what? What will food bloggers have to show for themselves? Nothing, I tell you, nothing! That is, unless we start naming recipes after ourselves. Which is why I bring you a recipe that should hit restaurant menus as soon as I click “post”: behold, Eggs Adam Roberts.

I made these eggs this weekend and they were good. They were so good, in fact, that Craig–unaware that I was vying for immortality–said, upon eating them, “these are the best scrambled eggs I’ve ever had.” You believe him, don’t you?


What are they? What makes them so great?

Let’s let the ingredients speak for themselves:


There you see scallions, sour cream, cheddar cheese and milk. But in the middle? What’s that in the middle? There, in the middle, is the secret ingredient.

That, my friends, is a jar of pickled jalapenos. (Specifically: Heat Seekers from Rick’s Picks.) And pickled jalapenos are what make these eggs unlike any you’ve had before (unless you’ve been to Austin, Texas where I got the idea!)

The vinegary kick from the pickled jalapenos are what make these eggs good enough to call Eggs Adam Roberts. Like their namesake, these eggs take you by surprise; they charm you, they put you at ease, and then, suddenly, when you least expect it, they pounce! These eggs are lovable and dangerous at the same time: just like me.

Before I give you the recipe, promise me this: if you own a restaurant, you’ll put this on the menu! Seriously, if you put this on the menu somewhere, I will be so happy I will make a special trip to come visit you and sign the menu. Ok? Do we have a deal? Eggs Adam Roberts, take it away.

Eggs Adam Roberts

a recipe by Adam Roberts

serves 2


6 large eggs (preferably organic, free-range)

1/4 cup whole milk

1/4 cup sour cream



2 Tbs. butter

3 scallions, sliced thin (white and green parts)

1 pickled jalapeno, chopped

1 cup grated cheddar cheese

1. Crack the eggs into a bowl, add the milk and sour cream and whisk powerfully for approximately one minute until foamy. Add salt and pepper to taste, whisk a few more times and set aside.

2. Place the butter in a non-stick skillet and heat on medium heat until the butter is foamy.


Add the whites of the scallions and saute 30 seconds or so, until soft. Then add the eggs and IMMEDIATELY lower the heat. You want it on medium/low heat so it cooks slowly.

3. Stir, stir, stir and keep stirring as it goes. You want them to cook slowly but not painfully slow. If you’ve made scrambled eggs before, you know what I’m talking about. Once the eggs start to harden significantly but there’s still some liquid in there, add the rest of the scallions, the pickled jalapeno and gradually add the cheese. Stir, stir, stir and add the rest of the cheese.


When they’re just set but not dry, scoop them on to a plate. Toast some bread and serve!

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What do you think? Are you impressed with Eggs Adam Roberts? Immortality is just a pickled jalapeno away.

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