Ingredients
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1/2
-
3
-
1
-
1/4
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Scrambled Eggs, Alton Brown’s technique for delicate, soft, creamy eggs Does this man have this down to a science? You bet he does , Wow!!! These are some tasty eggs!!! I made this as written, but making 1/3 of the recipe for just myself The only change I made was to add some of my herb of choice (chives) to the eggs and then adding some on top when they were cooked I agree with most of the other reviewers, this takes quite a bit of time for just scrambled eggs and not something I would make on a weekly basis This is a recipe I would make for company or on special occasions, really loved the flavor and texture!! Thanks for sharing a very unique way to make scrambled eggs Made for I Recommend Tag Game
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Steps
|
1
Done
|
Heat 1-2 Inches Water in the Bottom of a Heavy Saucepan or Double Boiler Until Just Simmering- not Boiling. |
|
2
Done
|
Place Eggs, Cream, and Salt in a Small Mixing Bowl, and With a Fork, Whisk Until It Is Fairly Homogenized (mass of White Will Start to Break Up), but Take It Easy- Don't Try to Make Whipped Cream or Meringue Here. |
|
3
Done
|
Place a Stainless Mixing Bowl or Top of the Double Boiler Over the Water and Add the Butter to the Pan, Swirling It as It Melts. |
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4
Done
|
When the Butter Is Completely Melted, Add the Eggs to the Pan. |
|
5
Done
|
You Should not See Instant Action Around the Edges of the Egg- If You Do, Your Heat Is Way Too High. |
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6
Done
|
Don't Jump Right in With Your Spoon and Stir the Things to Death. |
|
7
Done
|
as They Start to Cook, You Will See Curds Form from the Bottom. |
|
8
Done
|
Using a Spoon or Spatula, Gently Lift These Curds to the Top to Allow the Uncooked Egg to Flow Beneath. |
|
9
Done
|
as It Cooks More, It Will Be More a Matter of Lifting and Folding, Than Stirring Them Briskly. |
|
10
Done
|
When the Eggs Are Almost Set (still a Little Wet Looking), Remove Them from the Pan, as They Will Cook a Little More on Their Own. |
|
11
Done
|
If You Desire Smaller Curds, You Can Chop the Egg a Bit and Stir Lightly. |
|
12
Done
|
Garnish With Fresh Herbs, Such as Chives, Chervil, Parsley or Tarragon Before Serving. |
