When it comes to making scrambled eggs, low and slow is the cardinal rule. Patience is the name of the game when it comes to producing silky and outrageously creamy scrambled eggs; and by patience, I mean extreme patience. Ideally you would want to use a quality non-stick pan (don’t use cast iron it may stick like crazy), and place the pan over the lowest heat you can get your stove, and stir frequently with a silicon spatula (or wooden spoon) to break up the curds as they form. Trust me, the results are second to none and it’ll taste like an egg porridge!
To jazz up the class scrambled egg dish, I have added a touch of creme fraiche (to boost the creaminess factor though this is not essential) and a generously teaspoon of bottarga. Note that bottarga is salted, cured fish roe, typically of the grey mullet or the bluefin tuna. As such, when incorporating this delicacy, you can use less salt on the eggs as you cook it. The bottarga will elevate the standard scrambled egg dish to a new level with flavours from the sea. You won’t regret it.
Make this dish to impress your friends or your other half on a slow and leisurely weekend. In no time, they will be requesting more visits to your home every weekend!
Ingredients
- 5 or 6 eggs
- 2 tablespoons cream
- 2 tablespoons butter
- 1 teaspoon bottarga, grated
- 1 teaspoon of finely chopped parsley (for garnish)
- salt and freshly ground black pepper
Instructions
- Crack the eggs into a bowl and beat them with a whisk, just until the yolks and whites are combined. Season with salt and pepper.
- Heat a medium non-stick skillet, over medium heat for 1 minute about. Add the butter and swirl it around the pan until the butter melts. One butter is melted, quickly turn down the heat to very low (the smallest temperature you can get it).
- Add the eggs into the skillet and cook over the super low heat, being careful to stir occasionally with a silicon spatula or wooden spoon. At first, the egg will remain a liquid texture, but after 10 minutes or so, you will begin to notice curds. Important not to lose patience, keep stirring and break up the curds as they form until the mixture resembles a mass of soft curds. This could take up to 20-30 minutes.
- Remember eggs will continue to cook when they are off the stove so while the egg mixture is still slightly runny (about 5 minutes or more cook time), you want to quickly remove it off the pan and dish it onto the bread/serving plate. At this stage before just doing so, add the dollop of cream fraiche and bottarga and give it a few folds to ensure it is distributed evenly. Serve immediately on rustic bread and garnish with extra bottarga and/or parsley if desired.Â
