Scrambled Eggs

"Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does."
 
Download
photo by diner524 photo by diner524
photo by diner524
photo by Chippie1 photo by Chippie1
photo by Chippie1 photo by Chippie1
photo by PalatablePastime photo by PalatablePastime
Ready In:
10mins
Ingredients:
5
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  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".
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. This even works with the less-saturated-fat choices. I used water and cooking spray.
     
Advertisement

Tweaks

  1. 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!
     
  2. 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!!!
     
  3. 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.
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes