I started as the Times instructed--whisked my two eggs with a little fat (olive oil) and salt and pepper. Melted a bit of butter (ok, as you can see by the pic, maybe more than a bit) over extremely low heat, then added the eggs. One good idea mentioned in the article is to rub your wooden stirring spoon with garlic ahead of time, but I'm lazy.
After about 3 minutes of stirring, the eggs started to turn cloudy with a trace of curd. As per instruction, I started varying my strokes to discourage crazy curd development.
This photo was taken after approximately 7 minutes of stirring. More curds were developing, seemingly from the egg whites. Maybe I hadn't whisked well enough prior to scrambling?
At this point, I'd been stirring for 10 minutes, and I'll admit it, I was getting antsy. The eggs had noticeably thickened, but still remained custard-esque. Was I ever going to eat? Plus, I had to toast my bread, and reach for my goat cheese and herbs. How could I do that while continuously stirring? Ack! Turns out there are benefits to having a small kitchen. It was right after the ten minute mark that I stirred in a dollop of goat cheese. A few minutes later I tossed in the herbs.
And just like that (well, someone might have turned the heat up a smidge), they were done. Curdy and shiny. I took the pan off the heat and kept stirring. When the toast was ready, I spread the eggs on top and enjoyed the fruits of my labor.
4 comments:
Yum! That looks tempting. Maybe I'll try making it one of these days...
I, too, was fascinated with the article but have yet to make any. Was it as delicious as you'd hoped?
Yep--they were great--fluffier and creamier than my usual scrambled eggs. I would highly recommend if you have the time/patience.
Erin, I tried this as well, from the Times' article, and it was well worth the wait. Felt almost decadant, and it was just an egg on toast.
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