leave your inhibitions at the door
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.
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.
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)
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…
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?