Scrambled eggs

Epicurean Exploits - Food and Recipes
1

The other night we ate at The Playground (http://playgrounddtsa.com/food/). All the dishes were excellent, but I was blown away by their scrambled eggs made with ramps and Boursin. So I tried a variant at home. My wife thought they were the best she had ever eaten.

I made them with 4 cage-free brown eggs, and since I didn’t have ramps I used the green stalks of scallions, finely chopped, added some small pieces of Bree with mushrooms, a dab of heavy cream and some truffle salt. This was all cooked in a bit of olive oil and butter until set, about a minute on medium heat.

And they were outstanding!

Paired with some Cava.

2

Biggest sins of scrambled eggs are overcooking them, and uneven pan heat.
Looks like you leaned towards the French techniques of oeufs brouilles and did very well! yum

3

I remember watching Jacques Pepin one time preparing them… I don’t always keep my eye on my scrambled eggs when they are cooking, but there is no doubt there is a world of difference between over-cooked and perfectly cooked… and fresh eggs are key too.

4

when making scrambled, I use the Julia Child method of saving a bit of the uncooked beaten eggs and just before taking the cooked eggs out of the pan, I will add the leftover beaten eggs. Always comes out nice and creamy.

5

Fixed.

6

In a bowl over simmering water. Takes some time but the texture is wonderful!

7

Scrambled eggs with bacon & cheese at Tides Hotel and Restaurant in Myrtle Beach. I’m not sure of the recipe, but I’m sure deep fat frying was involved. I was full for two days. There’s delicate and delicious and then there’s commando. [snort.gif]

8

No undies, Randy? Dietz, sounds like a great egg dish. Champagne or white Burg to accompany them…

9

Yes, both, sort of. CA Chard and Krug.

10

I just do low heat (double boiler if I feel like getting it out), lots of butter and constant stirring.

I need to try Heston Blumenthal’s sous vide recipe soon.

11

I used to use the bowl over simmering water method, but after years and years my bride finally told me she prefers the larger curds that higher heat produces.
So, I now use the method described here: http://blogs.ajc.com/food-and-more/2012/03/05/descrambling-the-code-to-cooking-eggs/

12

Cook’s Country/America’s Test Kitchen did a segmant recently on eggs. They use chopsticks to scramble them.

13

I tried this finishing with a tablespoon of sour cream at the very end. Perfect!

14

I like my scrambled eggs very dry (although I usually add cheese and onions, which adds some moisture back in). I guess it’s kinda like how some people like their bacon crispy. [shrug.gif]

Jimbo,
Your scrambled eggs sound delish! [berserker.gif]

15

BeeGee, I’m in the dry egg camp, if that means no runny albumin, but I have been working hard not to over-cook. Then the eggs are dry AND moist, if that makes sense. Adding that wee bit of milk seems to help, as does low-medium heat and butter added to the olive oil.

16

A trick I learned from Cooks Illustrated (one has to pick and choose what advice to take from them) is to add some diced butter into your bowl of mixed eggs. This keeps things moist if you intend to cook them a bit longer.

17

I usually just go with a simple recipe of 2-3 eggs, some crumbled goat cheese, and top with truffle salt and fresh ground pepper, over low heat

18

Lightweights.

19

Sometimes when I am collecting the eggs, I will break a fresh one right into my mouth. [wow.gif] Right from the chicken butt! (yes, from the butt, for about the third time).

20
  1. why?
  2. what is it like?