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Novotel Scrambled Eggs

Does anyone have the recipe. I suspect they either use a standard recipe or a mix - and although I can make good scrambled eggs, they never have that quite same creamy flaky feel that the novotel eggs have!

I've been googling this one for a long time so if anyone has the answer it would be Much appreciated!

Thanks!

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  1. If they're on a buffet, chances are they stabilize them with something, maybe (probably) a heavy bechamel.

    1. Melt butter on LOW heat.
      Break eggs directly into melted butter. Stir to break yolks.
      Scrape bottom of pan every ten seconds or so (as soon as a coating happens on the bottom of the pan).

      It takes a while. The eggs come out creamy and so nice. (I do it with a fork, The Mister does it with a spatula; both ways work as long as you keep the temp low and caress the eggs)

      2 Replies
      1. re: Cathy

        I do this too (spatula), It's a pain to do as part of a fried breakfast because it takes so much concentration, but the end result is great, and they're probably better on their own.

        And I think seasoning them AFTER you cook them helps, as the salt does something to the egg to make it watery.

      2. Love him or hate him.....if you want creamy scrambled eggs.....this is a really good example and technique.

        http://www.youtube.com/watch?v=dU_B3Q...

        1 Reply
        1. re: fourunder

          ^ hahah, that's exactly where I learned. Same youtube video and all!

        2. The classic French technique is to add heavy cream just before serving...creme fraiche if you have it.

          1 Reply
          1. re: OldTimer

            yeah, it makes a difference. Skimmed milk works, but not nearly as well.

          2. Hehe well I appreciate the cooking techniques :) I do my eggs the same way BUT although they are very very tasty like that - cooked super slow... its still not the taste of novotel eggs. I cant explain how much I like them so would love to be able to pin down the recipe!

            2 Replies
            1. re: sinkorswim80

              Caterers are using Pastuerized eggs, as they tend not to turn green in a Bain Marie, when held over 30 minutes.

              1. re: sinkorswim80

                Sorry, I have to ask, but what are Novotel Eggs? I know Novotel is a hospitality company....but when I Googled Novotel Scrambled Eggs....the only reference that popped up was this thread.

              2. This belongs on the Home Cooking Board. You will find lots of threads on scrambled eggs and the best methods, and you will find my strong opinions on the matter (properly scrambling eggs - as opposed to making the broken omelet that passes for scrambled eggs most of the time in the USA - is a make-or-break test of the best cook). PS: I favor silvers of ice-cold butter over cream as the tool of choice in keeping eggs from forming noticeable curds, and the Julia Child technique of holding back a portion of the uncooked eggs until the last bit of cooking also works for the impatient.

                As noted above, if they are held on a buffet (which is a crime to do to eggs), they have to be stabilized with a bechamel to disguise the crime.