How do you like your eggs? Poached, softboiled, half boiled, fried, sunny-side-up or scrambled? Mine is scrambled. I love creamy scrambled eggs cos I can still taste bits and pieces of the eggs at a silky smooth consistency.
This is probably the best way to wake up to on a holiday season morning. Yes! It is already October and it had been more than 2 years since the world has plunged into this crazy pandemic.
Anyway, most of the time, the eggs served are too overcooked in my humble opinion. Almost like a custard. I know there are hundreds upon hundreds of how-to videos on cooking scrambled eggs. Most are from famous chefs, notably Gordan Ramsay.
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 since I love my creamy. I also learn another trick from Kenji López-Alt by adding starch; doing so, will keep the eggs moist and tender.
As for the toast, I'm using a sourdough baguette. I prefer shallow frying them with some high quality olive oil and some garlic. I got this idea from an old eatery that I grew up visiting for brunch almost every weekend. They used to fry their sandwiches, so this is kinda like a homage. I added some of my turkey bacon jam for an extra "ummpphhh".
In closing, I really hope you will give this recipe a try and impress your spouse for brunch in bed this holiday season.
Ingredients:
(Serve 2)
Tapioca Starch, 2 TSP
Unsalted Butter Softened, 5g + 5g
Whole Milk, 13g
Kewpie Mayo, 1 TBSP
Dijon Mustard, 1 TBSP
Heavy Whipping Cream, 10g
Eggs, 175g or 3 Large Eggs
Turkey Bacon Jam, 1 TBSP (Optional)
Sea Salt, Pinch
Black Pepper, Pinch
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Dried Parsley, For Garnishing
Toast, For Serving
Equipment:
Cast Iron Skillet
Directions:
Please visit my "How To Make Turkey Bacon Jam" page for the recipe.
In a large bowl, add tapioca starch and 1.5 TSP of water.
Mix until smooth and add in 5g of butter.
Mix until fully incorporated.
Add in milk, mayo, mustard, cream, eggs and the remaining 5g of butter.
Using a spatula, stir the mixture until lightly combined.
*Do not overmix as we need those lumps.*
Transfer onto the double boiler.
Continue stirring until everything is homogenous.
Keep stirring until the sides start to cook.
At this point, you can choose the type of consistency you desire. You can have creamy or slightly done or well done custard scrambled eggs.
*Keep an eye on the mixture. It can turn from creamy to cooked eggs very fast.*
Remove from heat and fold in turkey bacon jam.
Taste and adjust for seasonings with salt and pepper.
Serve immediately over some toast.
Garnish with some lemon juice, zest and parsley.
I pan fried my sourdough bread until crispy browned in 1/4 cup of high-quality olive oil. I also added some crushed garlic for aromatics.
