Creamy Scrambled Eggs Toast


How do you like your eggs? Poached, Soft boiled, half boiled, fried, sunny-side-up or scrambled? Mine is definitely scrambled. I love how creamy the eggs are but at the same time, you can still taste bits and pieces of the eggs. This is probably the best way to wake up to on a Thanksgiving morning.

But most of the time, sadly, the eggs served are too overcooked. Almost like a custard. There're too many how-to videos on how to cook scrambled eggs. Some are from chefs. I still prefer cooking in a pot over simmering water. Guess who's technique am I using? It is none other than the great Heston Blumenthal. Cooking eggs in that method will give you more control rather than directly on the skillet.

You can use any type of bread for your toasts; a sourdough will be great. I prefer a very simple shallow fried white sandwich bread. I got this idea from an old eatery which I have been visiting for brunch almost every weekend. They used to fry their otak sandwiches. Yes, it was super yummilicious! Sadly, they do not sell that anymore. So, this is kinda like a homage. I drizzled some beurre noisette over the eggs for an extra "ummpphhh". I really hope you will give this recipe a try and impress your spouse for brunch in bed.

Ingredients:

(Serve 1)

  • White Sandwich Bread Crust Removed Sliced Diagonally, 3

  • Canola / Peanut / Vegetable Oil, For Frying

  • Eggs, 175g or 3 Large Eggs

  • Whole Milk, 13g

  • Heavy Whipping Cream, 10g

  • Kewpie Mayo, 1 TBSP

  • Dijon Mustard, 1 TSP

  • Unsalted Butter, 10g

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Fresh Lemon Juice, 1/2 Lemon

  • Fresh Parsley Finely Chopped, For Garnishing

  • Beurre Noisette, For Serving

Equipment:

  • Sauce Pot

  • Large Heat Proof Bowl

  • Cast Iron Skillet

Directions:

  1. Prepare the toast.

  2. In a skillet over medium heat, add about 1 inch of oil.

  3. To tell if the oil is heated up, insert a wooden chopstick into the oil, if bubbles start to form around the chopstick, the oil is ready.

  4. Gently drop the bread in.

  5. Fry until golden brown on both sides.

  6. Remove from heat and drain off excess oil on a kitchen paper or a wire cooling rack.

  7. Set aside.

  8. Prepare the scramble eggs.

  9. Prepare a pot of water. Place a heat proof bowl into the pot. The water should be touching the bowl.

  10. Almost like a double boiler, but in this case, the water is touching the bowl.

  11. Add eggs, milk, cream, mayo, mustard and butter into the bowl.

  12. Turn on the heat to medium low.

  13. Using a spatula, stir the mixture until well combine.

  14. Continue stirring until you can see some parts of the eggs start to harden.

  15. *Keep an eye on the mixture. It can turn from creamy to cooked eggs very fast.*

  16. Remove from heat.

  17. Immediately taste and adjust for seasonings with salt and pepper.

  18. Lastly add in lemon juice.

  19. Give it a final stir.

  20. Place toast onto serving plate.

  21. Spoon the creamy scrambled eggs over the toasts.

  22. Garnish with parsley.

  23. Drizzle some beurre noisette over the eggs.

  24. To make beurre noisette, in a skillet over medium low heat, add 25g of butter.

  25. Swirl to melt the butter gently.

  26. Once melted, continue cooking until butter start to brown.

  27. *You can actually see that the milk starts to separated and the milk solids start to caramelize.*

  28. Remove from heat.

  29. Pour into a bowl thru' a coffee filter over a fine strainer.

  30. Discard any residue.

  31. Serve immediately.

#toast #scrambledeggs #eggs

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