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Scrambled Eggs

Updated: Jan 15

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I think I've posted about scrambled eggs a few times on this website. 3 (including this) to be exact. This is going back to basics, without complicating the fundamentals of making scrambled eggs, with a chefy touch (of cos).



What chefy touch, you might say. I am using pancetta fat to stack flavors instead of the orthodox butter. And the only way to cook pancetta or bacon is by broiling it in the oven. Period. They will ooze out loads of wonderful flavorful fat, so why not make use of it?



I still prefer Heston's method of cooking scrambled eggs; on a double boiler. I personally think that it gives you total control, as compared to a skillet. The only way to screw this up is to not keep an eye on it while cooking. I used some leftover croissants as a vessel for the scrambled eggs. You can use bread or simply eat the eggs on their own.


 

Ingredients:

(Serve 2)

  • Pancetta / Bacon, 6

  • Eggs, 4

  • Whole Milk, 13g

  • Heavy Whipping Cream, 10g

  • Kewpie Mayo, 1 TBSP

  • Mustard Powder, 1 TSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Parsley Finely Chopped, A Handful

  • Chili Flakes, Pinch

  • Bread / Croissant, 2

 

Equipment:

 

Directions:

  1. Lay pancetta or bacon on a baking tray.

  2. Broil in the oven until crispy.

  3. Remove from the oven and set aside to cool down slightly.

  4. In a large bowl, add eggs, milk, cream, mayo, mustard and some of that pancetta or bacon fat.

  5. Transfer onto the double boiler.

  6. Stir with a spatula until everything is homogenous.

  7. Keep stirring until the sides start to cook.

  8. 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.

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

  10. Remove from heat and season with salt and pepper.

  11. Fold in parsley and chili flakes.

  12. Set aside until ready to use.

  13. At this point, the pancetta or bacon should be cool enuff to handle.

  14. Coarsely slice and set aside.

  15. Toast bread or croissant in a skillet with some more of that pancetta or bacon fat.

  16. Spoon the scrambled eggs onto the toast or croissant.

  17. Top it off with pancetta or bacon.

  18. Serve immediately.


Eggs, just like how I wanted...


How do you like your eggs?

 

Recipe Video:



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