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Peter Creasey

Scrambled Eggs

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I've cooked scrambled eggs for just myself and also for two to several hundred people...both slow and fast. I usually have cooked them slowly only when by necessity for large numbers of people.

 

I have seen people claim one or the other is best.

 

Is there some kind of consensus...slow or fast cooking?

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I have made them in a bain marie, stirring slowly for a long time. It's better; but to be honest, I hardly ever bother.

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Slow is the way to go. Fast is just a broken omelet.

 

although in fairness, the first bit of slow isn't as important--you can do higher heat with constant stirring until you get close, then slow waaay down. I haven't taken the trouble to find the temp where you need to slow down, but it's probably 50*C or so. Heavy pan key.

 

Be sure to caramelize your morels thoroughly before you add the eggs, too.

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Fast on weekdays; slow when I have the time on weekends. Julia has you add butter (a lot of it) after the eggs have started to coagulate, then carefully mix to create something approaching an emulsion. Fabulous.

 

SFJoe, permission to use chanterelles instead?

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Yeh, my favorite way to cook eggs is over a double boiler with cream.. I like to add tarragon..

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Fast on weekdays; slow when I have the time on weekends. Julia has you add butter (a lot of it) after the eggs have started to coagulate, then carefully mix to create something approaching an emulsion. Fabulous.

 

SFJoe, permission to use chanterelles instead?

 

GG I didn't get a chance to respond to your chanterelle thread, and now I can't find it. Chanterelles are in the market with a vengeance over here this time of year so I use them a lot. one thing I like to do is rip chanterelles lengthwise, and use them with shredded chicken in various stuff. The shredded mushrooms and chicken have a similar look and texture so it plays on that a little. By various stuff I mean in an asian-style salad, or simmered in stock with a little cream and green peas, then topped with pastry as a pot pie or in a crepe, or in thai soup with coconut and galangal.

 

As for scrambled eggs, I like both ways, so long as they aren't dry.

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I prefer the slow way, that way they stay creamy. And I do add the butter as Julia said to. Also, I only salt with seasalt and about 5 grinds on the peppermill. The chantrelles sound excellent.

 

This past weekend, I was at the French Hen here in t-town and they had scrambled eggs with caviar and truffle oil on the menu ($18) and the first plate they brought out had to be sent back. The cooks just do not understand soft scrambled plus the dish overall is overpriced for what it was. I will go back but I will not order that dish again.

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Slow for scrambling, fast for omelets. I like to add a little cream near the end of scrambling if there happens to be any on hand.

 

I beat the eggs with very litle salt, preferring to salt and pepper after they are cooked.

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Also, you can bung them in the microwave. They come out kind of rubbery, but it's very fast.

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You can also add the egg powder to hot water and mix..

 

Or Go Rocky Style and crack them into a glass and chug..

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Or Go Rocky Style and crack them into a glass and chug..

And jump up and down until they're scrambled.

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Julia has you add butter (a lot of it) after the eggs have started to coagulate, then carefully mix to create something approaching an emulsion. Fabulous.

 

Yes, and long ago I read (I think in Larousse Gastromonique) that the way to produce creamy scrambled eggs was to have your butter and heavy cream at the ready as you begin scrambling your eggs (to which you've thus far added nothing). You add the butter, as GG says, after the eggs have started to coagulate. But you do not add cream (or water or any other liquid) until the penultimate moment, when the eggs are just about ready to come out. It stops the cooking, the cream mixes with the little uncooked bits and it all melds into a creamy mound of deliciousness.

 

I've found this works particularly well with people that don't like seeing raw flemmy bits in their eggs, but nobody likes their eggs hard and overcooked, so this fixes that problem.

 

Creamy and soft, but thoroughly cooked with no raw bits.

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