Email to Don and Nobuko Cross      

THE QUINTESSENTIAL SCRAMBLED EGG

Recipe Introduction


Very few people know that the traditional, tall chef's hat has 100 flutes in it and even fewer know that those 100 flutes stand for the 100 ways to cook an egg that you need to learn before you can consider yourself a gourmet chef. This recipe will help you towards learning those 100 ways.My mother taught me how to scramble eggs this way and I have never seen this recipe anywhere in print before. If you like the full, rich taste of a perfectly cooked egg yolk, you will love this version!This recipe serves 4:





List of Ingredients



• 12 each Large grade AA eggs
  
• 1/4 t. Salt (uniodized)
  
• 1/4 t. Freshly ground (fine) black pepper
  
• 2 T. Filtered water
  
• 2 t. Sweet (unsalted) butter
  






Instructions



1. Remove the eggs from the refrigerator and allow to sit for about one hour to bring to room temperature.
   
   
2. Using a double boiler with ONLY a ceramic or glass insert, pour water into the bottom part of the boiler until it JUST touches the bottom of the insert. Lacking a double boiler, substitute a large saucepan with a deep glass mixing bowl set on top and 1/2 inch of water in the sauce pan.
   
   
3. Heat the water until it barely reaches a slow simmer and set the insert in place.
   
   
4. Wipe the inside of the double boiler insert with the butter until its sides and bottom are completely covered.
   
   
5. One-by-one, break each egg into a small bowl, remove any shell fragments, and drop into an electric blender.
   
   
6. Add the water, pepper and salt to the blender and blend on medium speed until the eggs are creamy yellow and just beginning to foam.
   
   
7. Pour the egg mixture into the double boiler insert, check to assure that the water in the bottom is barely simmering and, USING ONLY A STAINLESS STEEL SPOON, start stirring the mixture. ANY other spoon material can contaminate the extremely delicate flavor of these eggs.
   
   
8. Continue to slowly stir the egg mixture, being certain to always scrape the bottom and the sides of the insert where the eggs will first start firming. The cooking process will take from 15 to 20 minutes and must be closely monitored and stirred for the ENTIRE time.
   
   
9. As the eggs finish cooking, they will begin to rapidly solidify (compared to their earlier progress). As soon as the egg mixture is about 90% softly solidified remove the double boiler from the heat.
   
   
10. Stir for one more minute or until all of the PURELY LIQUID egg is solidified. Note that the finished eggs MUST REMAIN MOIST.
    
    
11. Immediately transfer the eggs to pre-warmed plates and serve at once.
    
    






Final Comments


To assure that these extremely delicate and flavorful eggs are properly cooked, THIS RECIPE MUST BE FOLLOWED EXACTLY. THERE CAN BE NO SHORTCUTS OR LAPSES IN ATTENTION to the cooking process.We reserve this recipe for holiday breakfasts, brunches, and sometimes even for a light supper. It has the most rewarding flavor and texture of any egg recipe we have experienced!If you have a chaffing dish with a double boiler (baine marie), this dish can be prepared at the table with family and friends.