Wednesday, December 31, 2008
Even Better Scrambled Eggs
I moved Miranda's Blog on her perfect scrambled eggs forward because I was reading Patrica Wells Paris cookbook the other day and saw a couple of techniques for perfect scrambled eggs that immediately brought Miranda's recipe to my mind. I have enjoyed Miranda's eggs and they are GREAT. However, as soon as I read Patrica Wells recipe I knew there were some wonderful technique options worth passing along. First, Patrica suggests passing the raw eggs after beating through a fine mesh sieve to create an incredible smooth and silky egg. If you have read my blog on "tools of refinement" the Tamis or fine mesh sieve you will know why I knew this was an elevating and easy improvement. The second option that Patrica suggests is cooking the eggs very slowly over medium low heat for about 10 minutes over a water bath while stirring Ala Miranda. This technique which is used for many delicate items allows for infinite control of the doneness of the egg (or custard, chocolate or whatever you are cooking) that prevents the very easy mistake of overheating or overcooking the delicate ingredient. So if you had trouble with Miranda's recipe because of problems of overcooking try this technique and you will become an instant better cook. this technique also allow for incorporation of some truffle oil or creme fraiche (sacrilege per Miranda) if you want to adulterate the whole recipe Miranda is proposing.