Monday, August 20, 2007

Scrambled Eggs by Michel Roux

With my mild diet these days, some of my favorite meals have included eggs (From Costco of Course). My guide has been Eggs by Michel Roux (John Wiley & Sons), the Chef at Waterside Inn near Windsor, England. He has earned three Michelin Stars for the past 23 years. The book has lots of egg recipes (With pictures thank goodness) including those that depend on eggs such as pastas, desserts, and pastries. His scrambled eggs recipe is very tasty. Chef Roux states that chefs judge each other on their scrambled eggs. The only problem with making them this way is that you can never go back to Denny's.

"Allow two medium eggs per person for an appetizer or light snack, or three eggs per person for a main course.

Melt 3 tbsp butter in shallow, heavy pan set on a heat diffuser over low heat, or in a bain-marie. Break 4-6 eggs into a bowl and beat very lightly with a fork. Tip into the pan with the hot melted butter and stir.

Cook over low heat, stirring gently more or less constantly with a wooden spoon.

It will take 3 to 4 minutes for the eggs to become just set, but very creamy. (If you use a bain-marie, allow about 6 minutes.) If you prefer firmer dryer eggs, cook for another two minutes.

When the eggs are scrambled to your liking, add 2 tbsp light or heavy cream or a little bit of butter, and season with salt and pepper. Scrambled eggs are best served immediately. "

Note: My breakfast this morning after returning from Clark's wedding.



Elizabeth said...

Great post, Dad! Looks like a great breakfast. I'll try it this weekend.

Chuck said...

I think the secret is the LOW heat and the constant stirring. Don't be tempted to speed things up by raising the heat.