Monday, April 16, 2012

You'll never make Scrambled Eggs the same way again

I saw this recipe in Bon Appetit last month and was intrigued. Could a new method really produce a different kind of scrambled eggs? YES. These scrambled eggs are unlike any I've ever made - soft, rich, melt-in-your mouth. I'll never make scrambled eggs the same way again.

"The Softest Scramble"
Serves 2

4 large eggs
1 1/2 Tbsp. tablespoons chilled unsalted butter
Cayenne pepper
Kosher salt

Combine eggs and butter in a small room-temperature saucepan and season lightly with cayenne and salt. Place over medium-low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3–4 minutes total. (If mixture begins to stick to pan while cooking, remove from heat; whisk gently for 30 seconds, then continue cooking over heat.) Remove from heat. Season with salt; divide among small bowls.

No comments:

Post a Comment