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To say that the egg is probably the best versatile ingredient in the world is an understatement. It is essential. Not only do we boiled, fried, baked, scrambled poached eggs, we also need eggs for baking, making desserts, making pasta, etc.
Its usage is endless. When my grandma was lazy, she would whip up egg recipes in an Indonesian way. Sambal telur hancur is one of those recipes.
Sambal telur hancur is stir-fried eggs with sambal in a large amount of oil. I took a different route with a double boiler and less oil; a chefy route to be exact. My grandma would probably kill me for doing so. I applied Heston Blumenthal's method and adapted J. Kenji López's way of making scrambled eggs. Heston's is using a double boiler and Kenji's is the addition of slurry.
Cooking scrambled eggs on a double boiler allows you to have control of the eggs while the addition of starch adds that extra creaminess without any added cream. I love to serve my scrambled eggs over some toast and seared chicken ham. Enuff talking, let's start cooking.
Ingredients:
(Serve 2)
Tapioca Starch, 2 TSP
Unsalted Butter, 5g + 5g
Whole Milk, 13g
Kewpie Mayo, 1 TBSP
Sambal Homemade, 1 TBSP Adjust To Preference
Eggs, 175g or 3 Large Eggs
Pink Himalayan Salt, Pinch
Black Pepper, Pinch
Fresh Lemon Zest, 1/2 Lemon
Dried Parsley, Pinch
Equipment:
Cast Iron Skillet
Directions:
Please visit my "How To Make Sambal" page for the recipe.
In a large bowl, add starch and 1.5 TSP of water.
Mix until well combined and smooth.
Add in 5g of butter and continue mixing until well combined.
Add in milk, mayo, sambal, eggs and the remaining 5g of butter.
Lightly mix well with a spatula. Do not overmix or whisk.
Transfer the bowl over a pot of simmering water.
Stir the egg mixture with a spatula.
Continue stirring until the sides start sticking, the eggs start to scramble but still creamy.
Immediately remove heat.
I love to serve my scrambled eggs over some toast and seared chicken ham.
Season the eggs with salt and pepper.
Garnish with lemon zest and parsley.
Serve immediately.
Eggcellent...
Recipe Video:
This recipe is featured in my ECookbook: