Umami-Rich Ground Beef Scramble with Chives & Cultured Butter

Preheat a cast-iron skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon. Sear vigorously, allowing a deep, rich Maillard crust to form on the beef before stirring, about 5-7 minutes. The intention here is to develop robust, caramelized flavor. Drain off any excess fat, reserving it for later use if desired, or discard.

Reduce heat to medium. Add 15g of cultured butter to the skillet. Once melted and fragrant, add the minced shallot and garlic. Sauté gently until translucent and aromatic, about 2 minutes, ensuring not to brown the garlic.

Stir in the anchovy paste, allowing it to dissolve and meld with the aromatics for an immediate boost of profound umami. Return the seared beef to the skillet, tossing to combine.

In a separate bowl, whisk the eggs vigorously until light and airy. Pour the whisked eggs over the beef mixture in the skillet. Allow the eggs to set for about 30 seconds without stirring, forming a tender base.

Gently fold the eggs into the beef and aromatics using a spatula, creating soft, creamy curds. Cook just until the eggs are set but still moist, avoiding overcooking.

Remove the skillet from heat. Stir in the remaining 15g of cold cultured butter, the fresh chives, parsley, and lemon zest. The cold butter will emulsify into the hot scramble, adding a luxurious sheen and silken texture.

Season generously with pink Himalayan salt and freshly ground black pepper. Serve immediately, allowing the vibrant flavors to shine.