leftover creamy "scrambled" eggs
- saucyknave Jan 27, 2002 12:46 PM
Does anyone have a suggestion for using delicious leftover small curd creamy scrambled eggs that have been drizzled with truffle oil? They're too good to toss after all that stirring!
I have some pate brisee in the fridge for an onion tart I'm making and am thinking of using any excess for a little empandas. But there must be other uses, too. I'm open for sweet suggesions, too, for next time.
Mmmm. but remember to use em quick (next day preferably)
had leftover creamy scrambled egg which i stashed in the fridge... a couple of days later it bore a remarkable resemblance to curdled vomit ;-(
on the sweet front i guess you'd have to hold the salt, pepper and truffle oil when you do the original mix... but maybe heap in a pate sucree case with honey/liqueur or honey/nuts/cardamon/rosewater if you're doing the mideast thing? glaze with honey or sugar?
haven't seen many sweet scrambled egg recipes. the only ones i can recall are a sweet omlette from apicius (made with eggs, cooked with olive oil, drizzled with honey) and omlette rothschild at gavroche in london (eggs, sugar, liqueur (cointreau i think)).
Make a breakfast burrito.
Wrap them in tortillas with whatever you've got around. Beans, avocado, grilled veggies, rice, etc.
I'd make fried rice. Emeril has a great, albeit unauthentic, recipe on the TV Food network website.