By Sue Lau on January 03, 2005
Photo by diner524
Photo by diner524
"Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does."
Serving Size: 1 (174 g)
Servings Per Recipe: 1
"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"."
"Wonderfully creamy eggs and just loved the addition of fresh herbs (I used sweet basil, oregano and a little chervil), served with wholemeal/wholegrain toast and grilled/broiled tomatoes for an all round delicious and satisfying breakfast, thank you Sue Lau, made fr ZAAR Stars tag game."
"These were very very good. I made 9 eggs in three batches. This took about 35 minutes. So, the taste is definately five star but I took off a point because it took so long...really not practical. I think instead I'll stick with my favorite...recipe #136983 (Scrambled Eggs Hotel Style). Still, the taste of these was fantastic! Thank you for posting, Sue!"
"These were good, good, good. A little more work than I want to do for "just scrambled eggs," but worth it every now and then."
"This even works with the less-saturated-fat choices. I used water and cooking spray. "
"These are SPECTACULAR. Without question, the best scrambled eggs I've ever had. The only problem is that DH inisists on this style now, and they do take some time. The finished texture is so rich and velvety. I loved them too. The eggs melt in your mouth. "
"I tried this recipe, but did it a little different: I did use a bowl in my pan to cook in (put boiling water in pan, and set in metal bowl and cooked eggs in that) - I used 2 eggs as I was only cooking for myself, about 2/3 Tbs half and half, 1/8 teaspoon salt, and I used four very thin slices of a small block of Cabot garlic and herb cheddar cheese instead of herbs. This turned out as the best scrambled eggs I have ever had. the cheese had garlic, dill, etc. This was inexpensive and yummy! Two thumbs up for a GREAT breakfast today!"
"I have been looking for a recipe & technique for soft and moist eggs with no "runnyness" and this recipe was the answer! So wonderful! Thanks for sharing this!"
"Truly wonderful though much more time consuming than "normal" scrambled eggs. I have since tried a "diet" version by using 2% milk instead of cream, cooking spray instead of butter and replacing the 3 eggs with 1 egg + 100 mL of liquid egg whites (the stuff that comes in a carton). Admittedly, the original recipe is creamier and more luxurious, but even the diet version was tasty (better than conventional scrambled eggs). Thanks for a great recipe!!!"
"I really liked these soft eggs. I just used my normal non-stick pan over a pot of water, and I didn't use any butter. Put cheddar cheese on top (that's just how our family likes our eggs!) I'll be doing our eggs like this from now on!"
"Sue, this is a fabulous method for cooking eggs. I loved how soft the eggs came out and yet they were not gloopy and undercooked. Many thanks. "
"UPDATED 1/29/05..Suggest using cooking spray instead of butter to coat your pan works wonderful and made clean-up a breeze........... Sue, all I can say is "YUMMY!". The only thing I was thinking about doing different was to spray the double boiler top pan with cooking spray opposed to using the butter only because my double boiler pan is not a non-stick pan. Tasted them alone and these eggs just melt in your mouth, then added a chive/cheese sauce on the rest of the eggs as I was in the mood for cheese. Thanks Sue for a keeper and this will be a great way to cook them for Easter Brunch in my chaffing dish. "
"I'm always on the lookout for different ways of cooking the same old thing, but I thought this was too much effort for just 'scrambled eggs". However, the next day I was still thinking about the texture, and how different it tasted from other eggs, including the ones in diners and cafes. You and Alton have made a convert out of me, but only on special occasions! "
"They melt. Creamy, moist and sinfully delicious. Added a bit of garlic, and that ehnanced the flavor. Thanks."
"these eggs are how scrambled eggs should truly taste. the texture melts in your mouth like a custard. simply divine."