Archive

Straining makes scrambled eggs airier | TribLIVE.com
News

Straining makes scrambled eggs airier

One of the first dishes I learned to cook was scrambled eggs. Now that’s a recipe for instant success. That’s what I thought at the time, but as I became a more serious cook I discovered that scrambled eggs were still simple to prepare but required an extra step to go from humdrum to dreamy. What is the secret• A fine meshed strainer and a bowl. After you whisk the eggs so that they are airy and well blended, you’ll find that straining the mixture creates an unusually creamy and tender final result.

Another tip is to cook the eggs on as low a heat as you can (or have time for) to develop a thick, custard-like consistency. Stirring them continually will also help. Remember that scrambled eggs will keep on cooking after you take them off the heat, so take them off a few seconds before you think they are ready and transfer them straight onto a serving plate.

I make these for my husband and myself, but you can double or even triple this for a large group, if need be. For a bigger batch, you will need to use a much larger and higher skillet, however. I really like to use a wooden spoon or high-heat plastic spatula to move the eggs around. These tools seem to work best.

Scrambled eggs with bacon or ham are a favorite weekend breakfast choice. Here those flavors are blended by using prosciutto, the Italian cured ham, which avoids additional cooking. Serve these elegant scrambled eggs with warm homemade muffins and mugs of coffee with steamed milk. A winter fruit salad with grapes, apples, pears and persimmons would be a perfect accompaniment.

Stirred Eggs with Fontina, Prosciutto and Chives

You can vary the cheese by substituting cheddar, Swiss or even goat cheese for the fontina. Crispy bacon or pancetta would make a fine substitute for the prosciutto; you will need to cook the bacon or pancetta first and then cut it into bite-size pieces.

For a vegetarian dish, add sauteed leeks or onions, mushrooms or diced tomatoes instead of the prosciutto for a vegetarian dish.

• 8 large eggs

• 2 tablespoons milk

• Salt and freshly ground black pepper, to taste

• 1 tablespoon unsalted butter

• 1/4 cup finely diced fontina cheese

• 1/4 cup finely shredded prosciutto

• 1 tablespoon finely chopped chives, for garnish

In a medium-size bowl, whisk the eggs to combine. Put a fine strainer over another mixing bowl and strain the eggs, making sure that the albumen (the white stringy part) remains in the strainer. Add the milk, salt and pepper to the eggs, and stir to combine.

In a medium-size, nonstick saucepan, melt the butter over medium heat. Add the egg mixture and stir continually with a wooden spoon or high-heat plastic spatula. When the eggs begin to curd, keep stirring for 2 to 3 minutes or until the eggs are very creamy. Add the cheese and prosciutto and continue cooking for 2 to 3 minutes until the eggs are still creamy but not dry, or until the desired consistency is reached. Turn into a shallow bowl and garnish with chives. Serve immediately.

Makes 2 to 3 servings.


TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.