Chefs aspiring to become CIA Instructors are often tested on a variety of egg dishes. Omelettes and poached eggs are a little tricky unless you are using your own pan and have practiced and practiced and practiced!
Scrambled eggs are more civilized; Escoffier writes about scrambling eggs with a clove of garlic stuck on the end of a paring knife-I do this sometimes for the amazing flavor...
Try flavoring scrambled eggs with shredded cheese, shaved truffles, smoked ham, veggies or herbs, scrambled eggs with buttered toast is the perfect comfort food.
Scrambled Eggs with Buttered Toast
Scrambled eggs are a simple but revealing test of a cook’s skill. This delicious breakfast is a classic yet the difference between merely acceptable and exceptional scrambled eggs comes down to technique and attention.
Some people prefer runny eggs while others prefer very dry eggs, so it's very important to prepare the eggs 'a la minute' and serve hot! (and ask your customer how they like their eggs...)
Proper whisking, the correct pan and controlled heat to melt the butter and scramble the eggs transform simple eggs into a creamy, tender, custard-like dish that sets the tone for the morning.
Scrambled Eggs
Prep Time: 5 min
Cooking Time: 15 min
Yield: 2 portions
Ingredients
4 ea Eggs
2 Tbsp Milk or Cream (or water)
1 Tbsp Butter or Oil
4 Tbsp optional: Cheddar, shredded
tt Salt & Pepper
How to Scramble Eggs
Step 1
Crack one egg at a time in a small bowl (in case a piece of shell gets in the egg, it's easier to pick it out). I like to hold the egg the long way and simply tap it on the counter (on the side of the egg); then crack in half.
Whisk the eggs with a fork until fluffy-about 4 minutes.
Add the water, milk or cream. Whisk the eggs with a fork or whisk lightly so that the eggs and cream are homogeneous. Season with salt and pepper.
Step 2
Add the butter or oil to a warm pan to heat. The pan should be low heat-teflon is good for scrambling eggs.
Step 3
Add the egg mixture and begin to gently move the eggs around the pan, sides also. You'll begin to see lumps.
If you like smaller lumps, stir more-less stirring gives you larger lumps.
You don't want any browning so monitor the heat and be sure to keep moving the eggs around. The eggs will be scrambled in 2-3 minutes and ready to enjoy.
You can add cheese, cooked vegetables, herbs at the beginning but I like to add at this point to heat them up but not overcook the garnish.
If you like the eggs wet, serve when there is a little uncooked egg still in the pan, the eggs will carry over.
