Yet another recipe from the resident cook and food nut at PartyGirlFit. These eggs are not your normal eggs. They are incredible. These are “Gourmet scrambled eggs.” I used to make scrambled eggs like most people do. Beat some eggs in a bowl, add some salt and pepper, get a pan hot with some butter, pour in my eggs and stir. Voila right? Wrong. These eggs will change you, forever.
- Flavor: Within the first bite, your mouth is going to be comforted by decadent flavors, your heart will lift and and your eyes will grow wide. The finishing items like crème fraîche, smoked salmon and scallions come through subtly. The flavors are noticeably different than traditional scrambled eggs. It’s the same egg, but just tastes a bit sweeter and more refined.
- Texture: Beautifully silky, but not runny, semi-firm curds that quickly melt in your mouth. Somewhat like cottage cheese, if I had to compare.
Expertise and time required:
Medium. 30-40 minutes (IT’S WORTH IT!)
Serving Size: 2
Ingredients: You will need a fine sieve (I use a versatile china cap), a small sauce pan and a thin, heat conducting bowl (steel works well). Place the bowl on top of the sauce pan and ensure that the bottom of the bowl still has a few inches of clearance from the bottom of the sauce pan (see pictures below).
- 5 farm fresh eggs (go for quality)
- 1 Tbsp of the green ends of fresh scallions or fresh chives (chopped thinly)
- 1/4 Cup of high quality bacon (cooked and diced) or smoked salmon (diced)
- 2 Tbsp of crème fraîche
- 2 pieces of good quality French bread (lightly buttered and pan toasted)
- 1/2 Cup sautéed mushrooms (portobello works well, just slice attractively) or even better, shaved truffles (don’t sauté these!)
- 2 Tsp of caviar (optional and only if using salmon, not bacon)
- 1/2 stick of butter
- Salt and pepper for seasoning
- A pinch of high quality chili powder (optional)
Step 1: Work the Eggs
It is critical that your sieve is very fine. Depending on the size of your sieve, crack your eggs into it one or more at a time and work the eggs through the sieve into a greased bowl (grease with butter and be generous). I use a spatula to slowly and carefully work the eggs through the sieve. It should take you about 10 minutes to work the eggs through the sieve.
Step 2: Get ready to scramble your eggs, sort of
Once all the egg mixture is in the greased bowl, season well with salt and pepper. In the meantime, fill a saucepan 1 inch (2.5cm) high with water and bring to a simmer. Place the bowl with the egg mixture on top of the sauce pan and watch carefully. Make sure the bottom of the bowl has at least 1 inch of clearance from the simmering water. If the eggs start to curdle or cook very fast, lower the heat immediately.
Once your bowl is set on top of the simmering water beneath, gently begin to stir the eggs with a spatula. Use a cloth to hold the bowl steady while you stir. You should begin to see small curds forming slowly. Continue mixing until the egg mixture is about half liquid and half curds. Add 2 Tsp of butter. Then, switch the spatula for a whisk. Gently whisk being sure to scrape the sides and bottom of the bowl. Be mindful of temperature and adjust accordingly, these eggs should cook at a slow and steady pace.
Step 3: Finish the dish
Use the spatula to scoop the eggs into 2 serving bowls. Add the crème fraîche on top along with the smoked salmon (or bacon), caviar (only use caviar if you are using smoked salmon), scallions (or chives), mushrooms (or shaved truffles) and a pinch of chili pepper.
Serve with buttered french bread or toast. You will never think of scrambled eggs the same way again!
To making eggs that melt in your mouth,
Party Smart. Sweat Smarter.