I wrote about my new book, The Food Lab, and it’s easy and delicious recipe for Hollandaise sauce here.
This morning we decided to try The Food Lab’s recommendations for the simple scrambled egg. Kenji breaks scrambled eggs into two camps: (1) Fluffy and (2) Creamy.
For both preparations I used 2 fresh eggs which I whisked together with a fork. To which I added 1 T. milk, and pre-salted, and whisked again. I then allowed them to sit for 15 minutes. At this point, both bowls of 2 whisked eggs (with salt & milk) set aside are exactly the same.
For (1) Fluffy egg:
After 15 minutes, I heated a non-stick pan, and added just a tad of butter to the pan.. and whisked one bowl again… and added it to the hot pan. I then allowed the egg to sit in the pan until you could see it start to cook around the edges. Then I carefully, and slowly, pulled the egg toward the center, and carefully swirled the wet egg around to the edges to cook. After just a couple minutes it was done, and I removed to a plate… still just a tad wet, as it continues to cook off heat.
For (2) Creamy egg:
After 15 minutes, I heated a non-stick pan, and added just a tad of butter to the pan.. and whisked one bowl again… and added it to the hot pan. This time I also added 1 T. of cold butter cut into small cubes, and added to the raw wet egg mixture. I stir stir stirred, shaking the pan all the while until the egg was super creamy. JUST before it was done (still a little wet) I added 1 T. of creme fraiche or cream… stirred it in, and removed from heat and plated.
They were both excellent, tender eggs. To be fair, I usually eat the Fluffy egg… but after this experiment, I may change my course and switch to the Creamy… as it was excellent. The addition of the pre-salt rest was worthwhile, as the eggs were very flavorful… and no additional salt was necessary. Try it for yourself, and see what you think.