Over time, we've developed a yen for soft scrambled eggs, eggs that are cooked just until the yolks and whites are fully cooked, but no longer. Perfectly done, they are tender and moist and not the least bit dry. Our trip to Paris, during which we had the most excellent scrambled eggs, sealed the deal for us.
Even though eggs are the most basic of foods, I find cooking them perfectly to be a challenge. When Olivia and ate brunch at Prune on our trip to New York, the eggs were perfect. My omelet was cooked completely and the outside was firm but not at all dry while the inside was still a bit runny. And Olivia's scrambled eggs were perfectly soft. I was impressed and renewed my determination to master the art of the perfect egg. First up, the soft scramble.
The key, Gabe read in Julia Child's My Life in France, is not to heat the pan too hot. Also, keep stirring them while they cook and remove them from the heat before they are completely cooked because they will continue to cook even after the pan is off the heat.
We often eat our scrambled eggs plain, but from time to time we also throw in extras like a bit of cheese, scallions, pesto, whatever is on hand. One of my favorite combinations is herbs and sour cream. A perfect little breakfast, right at home.
Serves 6 2 tablespoons butter Heat a large saute pan over medium-low heat. Add the butter and swirl it around until it melts and completely coats the sides and bottom of the pan. Add the eggs all at once. If the pan is the right temperature, there won't be any sizzle when the eggs hit the pan. Stir immediately with a wooden spoon. Continue to cook the eggs over medium-low heat, stirring constantly until they are almost completely cooked but are still shiny and moist. Remove them from the heat before they are completely cooked, because they will continue to cook in the hot pan. Add the herbs and tomatoes and stir again. Serve immediately onto warmed plates and top each serving with a dollop of sour cream.
Soft Scrambled Eggs with Tomatoes, Herbs, and Sour Cream
15-20 minutes preparation and cooking time
1 dozen eggs
1 cup cherry tomatoes, halved
1/4 cup fresh herbs such as parsley, chives, basil, tarragon, and/or thyme, chopped
1/4 cup sour cream
that's how I like and always cook eggs. yum recipe!
Posted by: eva | October 18, 2011 at 04:38 PM