I always hated scrambled eggs. I naïvely believed that they were boring and lackluster. But that was a darker time in my life
If you’re eating rubbery, dry scrambled eggs then you, too, are living in the dark.
Welcome to the light.
A couple weeks ago, I got a newsletter from Tasting Table. That characteristic culinary erotica was plastered across my screen for my enjoyment, but the star was not what I expected. In front of my very eyes, a video tutorial displayed the transformation of yolk and white whisked and heated until the mixture became a bed of light, fluffy eggy curds.
It’s the risotto of eggs, executed like a dance with the constant stir and near rhythmic motion of sliding the saucepan on and off the heat. Then there is the dusting of crunchy fleur de sel…. oh baby.
The Learning Curve
- Add an extra yolk for every two eggs for a creamy texture and bolder color.
- The cooking requires your full attention. Your arm will ache, but it is so worth it.
- Garnish with a few micro leaves, some minced shallots and black pepper. It doesn’t really need anything else. If you choose to add fresh herbs or garlic, be sure to dice them fine, otherwise you will compromise the delicate texture of the eggs.
- I used a smaller pan, which wasn’t quite as wide. The eggs cooked a little too fast and didn’t cook as even as they would have on a larger surface area.
- 4 eggs + 2 yolks
- 2 T butter
- Fine sea salt to season
- Crunchy sea salt and freshly ground pepper to finish
- Diced shallot + micro greens to garnish
- 1 3 qt sauce pan
- 1 rubber spatula or wooden spoon
Crack the eggs on a hard surface and add to the sauce pan. Cut the butter into pats and dot about the eggs. Sprinkle with fine sea salt. With the spatula or spoon, break up the eggs.
Place the pan over medium heat and stir constantly. If the eggs begin to cook too much in one spot, slide it off the heat, but continue to stir. After a couple of minutes, small curds will begin to form. Keep the curds moving and don’t let up. After about 7 minutes, your pan will be filled with small, even, wet curds that resembles cottage cheese. If they look a little too wet, give them an extra minute or two.
Remove from the heat and finish with sea salt and pepper. Sprinkle with shallots and micro greens.