Recipe by Sue Lau
Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does.
Top Review by diner524
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".
- 1⁄2 tablespoon butter
- 3 large eggs
- 1 tablespoon heavy cream
- 1⁄4 teaspoon kosher salt
- 1 tablespoon snipped fresh herbs of choice (optional)
Directions See How It's Made
- Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
- 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.
- 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.
- When the butter is completely melted, add the eggs to the pan.
- You should not see instant action around the edges of the egg- if you do, your heat is way too high.
- Don't jump right in with your spoon and stir the things to death.
- As they start to cook, you will see curds form from the bottom.
- Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
- As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
- 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.
- If you desire smaller curds, you can chop the egg a bit and stir lightly.
- Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.