The Food and Wine Hedonist

leave your inhibitions at the door

Slower Cooked Eggs

A few weeks ago I featured a new (to me) method for cooking fried eggs from John Besh, a New Orleans-based celebrity chef.   It was simple – smear some butter in a cold pan, crack the egg, and cook it at the lowest possible heat.   By cooking it slowly, it prevents any caramelization of the egg whites resulting in a simple, pure expression of the eggs.

The egg wasn’t the only thing that took a small amount of heat.

I received some gentle ribbing at how I was gushing over John Besh a wee bit too much.   If I had just limited myself to admiring his many accomplishments, I probably would’ve been fine.  But I had to mention his glorious hair.

nola.com

nola.com

 

After my admitting my man-crush on Pitbull, you’d think that I’d be immune to wisecracks about my masculinity.   But I’m human.  And probably a little hormonal.

The other part of the post that got negative feedback was the actual egg preparation.  Some thought it to be not that good – with the whites just being rubbery and flavorless.  While one person in particular thought that it was “…a fucking waste of time.   What the hell are you doing?!?!   Just make my damn eggs. And coffee. Make me coffee, too. Loser…”

I’ll let you decide who said that to me.

So I figured I should preserve what little dignity this blog ever had and try to correct those wrongs.   I’m going to give you an alternate egg recipe that won’t make you question my masculinity AND it’s gonna be terrific.

As for that last criticism from an unnamed family member about the eggs taking too long…. Well, this one takes just as long.  If not longer.   I know I’m going to be unleashing the hounds of hell, but it’s worth it.

This egg recipe is from that renowned foodie/Twitter Queen/supermodel/TV host  Chrissy Teigen.

Chrissy Teigen esquire

 

 

I’ve featured a couple of her recipes here before – Thai Beef Salad and Seared Scallops.   At some point or another she changed her site, so gone are the hilarious stories and witty comments.   She has a cookbook coming out this month, so perhaps they’re going to be repackaged there.   The site still is full of great recipes, though.

If it sounds like I have a crush on her, well… duh.  Can you blame me?   A little more reasonable than a John Besh crush, eh?

 

Low and Slow Scrambled Eggs

It’s not so much a recipe as it is a technique.  Like Besh’s fried eggs, these are cooked on very low heat for a very long period of time – she recommends 18-20 minutes.   Any time I’ve done these, it’s taken around ten minutes.  I think it’s because she uses a non-stick pan which probably doesn’t retain as much heat as my cast iron skillets.  It could also be because her recipe is for 8 eggs and I’ve only been making 2 at a time.     This appears on Cooking Channel’s website.

 

– 2 eggs

– 1 Tablespoon heavy cream

– kosher salt and freshly ground pepper

– 1 Tablespoon unsalted butter

– 1/2  Tablespoon chopped herbs like chives, dill, parsley, or chervil (optional)

teigen eggs 1

1 – whisk the eggs, cream, salt and pepper in a bowl

2 – heat a large nonstick pan over low heat

3 – add butter and let it froth

4 – add the eggs. Using a heat resistant spatula, slowly and continually stir the eggs until soft curds form.   Graze the sides of the pan with big circular motions, pushing the eggs towards the middle.

5 – Once the curds form and the eggs are cooked, garnish with the herbs and serve with bacon.

Here’s what the eggs looked like as they cooked…

teigen eggs 2

teigen eggs 3

teigen eggs 4

teigen eggs 5

 

Cooking them low and slow like this gives them a creamy, silky texture – almost like a custard.    It’s so worth the wait.  Or least that’s what I keep telling you-know-who…

 

 

Now, can I please have back my man-card?

 

 

Advertisements

About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

13 comments on “Slower Cooked Eggs

  1. Kate
    February 9, 2016

    Never knew there was a slow cooked scrambled eggs 🙂 I guess you learn something new every day!

  2. Fiona
    February 9, 2016

    Slow is the only way to do scrambled eggs. I heard Jamie Oliver expound about the differences between, wait for it, English and American scrambled eggs. The English are wet and creamy – slow cooked. The way my mother made them…. The American, dry and…ummm…well…. Now you know which camp I’m in… 😉

    • thefoodandwinehedonist
      February 9, 2016

      Agreed. Even as a kid, I always preferred my eggs runny. Americans in general get put off too easily by texture or appearance. I can’t believe how many people I know that don’t like whole fish or can’t touch raw chicken. Thx for stopping vy’

      • thefoodandwinehedonist
        February 9, 2016

        Stopping BY

      • Fiona
        February 9, 2016

        Ah! they don’t have the hedonistic tendencies that you (or I) have. They don’t know what they’re missing!

  3. Duff's Wines
    February 9, 2016

    agree with the slow is best and with Fiona that it’s a UK thingie.

  4. A Famished Foodie
    February 9, 2016

    I don’t know….John Besh is pretty amazing- I judge anyone who judges your love of him.

  5. lazymomcooking
    February 9, 2016

    This looks so amazing and we love eggs!

    Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas

  6. thewineraconteur
    February 9, 2016

    John, never any question on your preferences, even your wine choices are good. The Spouses always are there to try to keep us on the straight and narrow. I am just glad that Sam Elliot doesn’t have a cooking show or I would be out in the cold.

  7. anotherfoodieblogger
    February 9, 2016

    I have never thought about whether the way I cook scrambled eggs is considered low and slow or not, but I pretty much use the same technique shown here… Unless I’m making an omelet of course, and then I don’t stir the eggs but I still have it on low so that the bottom doesn’t burn before the inside is cooked. I am sure you are all forgiven on the man card thing with that photo of Christie! 😉

  8. Max D.
    February 24, 2016

    A weekend morning goal, for sure. I think there was a recent recipe for slow cooked eggs in the NYTimes Cooking section too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on February 9, 2016 by in Cooking and tagged , , , , , .
%d bloggers like this: