Advanced Studies in Scrambled Eggs
Filed under: Recipes
A quick post to urge you all to try a truly great recipe devised by a young Australian chef, Robin Wickens. It perfectly demonstrates how eggs can become so much more than just a breakfast dish. The method in which the eggs are scrambled is different to that which I posted previousy. A wicked volume of cream is used giving them an almost custardy consistency. Patience is paramount, it is a fairly laborious task stirring eggs and cream for 20 minutes over a bain marie. Be careful; if you take your eye off them for a moment they may curdle.
Once the eggs are ready and spooned into shot glasses, a beetroot puree is added. Beetroots are not commonly associated with eggs, however they work wonderfully. They are almost spicy in flavour, perfectly offsetting the richness of the eggs.
PERFECTLY COOKED SCRAMBLED EGGS WITH BEETROOT FOAM
Serves about 4
2 eggs
140 ml pouring cream
30g unsalted butter,melted
Beetroot foam
120g beetroot
2 tsp caster sugar
200 ml vegetable stock
1. For the beetroot foam, place unpeeled beetroot in a saucepan and cover with cold water. Bring to the boil over medium heat and simmer for 1.5 hours till tender, then drain. When cool enough to handle, peel and coarsely chop. Puree beetroot, 200 ml water, sugar and veg stock in a food processor till smooth. Season to taste with sea salt and freshly ground black pepper. Place puree in a saucepan and warm gently over a medium heat, then froth using a hand-held blender
2. Combine eggs, cream and 2.5 tsp water and butter in a heatproof bowl, place over a pan of almost simmering water and using a whisk stir for 20 minutes or until thickened and smooth, then season to taste. Spoon egg custard into the base of shot glasses, top with beetroot foam and serve immediately.
Enjoy!
3 Comments so far
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Have you ever had chilli sauce on scrambled eggs? It’s actually suprisingly good. I had them with white truffle oil on them yesterday, also good.
Comment by woofy 01.24.06 @ 3:06 pmLeave a comment
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I testify to the scrumptiousness of this glorious dish, esp. as prepared by the epically talented GastroChick.
Comment by Lauren McLaughlin 01.17.06 @ 8:18 pm