I’ve had a lot of scrambled eggs over the course of my life, but tonight, using a method in this month’s issue of Bon Appetit*, I tasted something unlike any others in my past. Creamy, almost pudding like, these scrambled eggs had a richness I hadn’t experienced before. Remarkably, the recipe doesn’t call for cheese or milk – just butter, eggs and cayenne pepper. They were dreamy and ready in under five minutes. Plus, I’m willing to bet most of you have everything you need to make these at your house right now.
The Softest Scramble via Bon Appetit and Jean-Georges Vongerichten
4 large eggs
2 tbsp. chilled unsalted butter, divided
Combine eggs and 1 1/2 tbsp. butter in a small, room-temperature saucepan. Season lightly with cayenne and salt. Place over medium-low heat and cook, whisking gently and constantly while scraping the bottom and sides of the pan, until the eggs are thickened and creamy, and small curds begin to form – 3-4 minutes total. (If mixture begins to stick to pan, remove from heat and whisk gently for 30 seconds.) Remove from heat.
Add 1/2 tbsp. butter; whisk until melted. Season with salt, but taste first. Mine didn’t need a second dose. Divide and serve.
They suggest topping the eggs with whipped cream and caviar. I can’t imagine how fabulous that would be.
*The April issue of Bon Appetit is truly spectacular. They balance the basics with gourmet techniques, and I’ve basically dog-eared the entire thing. The section on cooking eggs is particularly fascinating, and I can’t wait to dive into their sweet dough recipe. If you haven’t gotten it, you should pick it up soon.