Karl S & His Scrambled Eggs - Tomorrow is Sunday Morning
- jfood Dec 18, 2010 02:34 PM
Mrs jfood was out and about this morning so i decided to try a few of Karl S's slow cooked scrambled eggs. Two eggs, some half and half, salt and butter. I was able to keep the flame low enough so it took ~6 minutes to their cremy deliciousness. About 4 minutes into the process I added just a little extra butter.
And I am now not only a convert but a holy roller on this method. They are beyond OUTSTANDING.
Five hour later I am driving home from Laguardia and all I can think about is tomorrow morning is Sunday. Lazy Sunday. No Plans Sunday...and it is now a four egg, yup I am going whole hog and make a 4 egg plate of soft and delicious egg-perfection.
So to Karl S, I bow, take off my hat and thank you for the perfect scrambled egg technique.
Those eggs are like eating clouds of eggy, satiny creamy custard. They literally melt in the mouth. Perfect embellishments are a golden-crunchy sourdough English muffin and some thick pepperwood smoked bacon. I can't wait till breakfast! Props to Karl and jfood!
Thank you AlanB for the video. Three eggs (mrs jfood watching), a slab of butter and on-off a very low flame...took about 10 minutes. The on-off was a nice touch plus a soft spatula instead of a fork.
Creamy deliciousness and 4 eggs would have been a little too much. Some toast with butter and strawberry jam, the NYT and mrs jfood next to him with her Tea...a perfect way to start another lazy sunday.
Well, I guess I know what I'll be making Christmas morning for the mispucha!
It's reminded me of when I was a child and my mother would make the creamiest scrambled eggs, cooking them gently by adding cream cheese that she had just bought from the Daitch dairy, but they were creamy and smooth. I guess it works the same way as Gordon R's creme fraiche.
Xmas morning: three eggs, heavy whipping cream, a little milk, sea salt, in fancy french unsalted butter. 30 MINUTES (no lie) over the simmer burner = HEAVEN.
I'm not a fan of scrambled eggs. I'll eat a plain omelet if it's not overcooked and hot and creamy inside but in my opinion omelets are meant to be stuffed, the eggs just hold the insides together. My husband prefers his eggs scrambled into oblivion. Any egg he eats must be cooked hard, a phobia developed from an experience of greasy, undercooked, sunny side up eggs in a diner. I do typical scrambled eggs for our B&B guests based on their preference: soft, medium, or hard.
Following the discussion of how wondrous Karl S' method is and in the spirit of providing the best scramble possible for my guests, I decided I would try this today.
I watched the GR video (I respect GR when he's actually cooking and not posturing), and followed the instructions here to a T and I'm now definitely convinced that......
I'm in the meh, issok camp.
I used 3 fresh home grown eggs, a generous teaspoon or so of cold butter, and since I didn't have any creme fraiche, maybe a tablespoon of sour cream. I gently folded the eggs with a spatula, taking the pan on and off the heat until the eggs were fine-curded and creamy. My thought was this is kinda fussy but if they're special it's worth it. They looked good! I sat down with my toasted bagel, took a couple of bites of egg, and was disappointed. I tried a few more bites placed on my bagel and was disappointed. The mouth feel impression I had was that of a really poorly cooked custard. The taste was ok but I couldn't get past the mouth feel. I won't eat them this way again, and I know my husband won't touch them. I would only prepare them for a guest who prefers a soft loose scramble.
I guess I just don't like scrambled eggs.