Adapted from Bon Appetit April 2012
This month’s issue of Bon Appetit is dedicated to eggs (I guess with Easter approaching). Here’s a scramble recipe from Chef Jean-Georges Vongerichten, which he recommends serving topped with whipped cream and black caviar.
In this recipe, you whisk eggs continuously over medium-low heat to aerate them and form tiny curds. I personally still prefer big curds but the buttery taste didn’t leave me impartial. As much as I would have loved it with a generous spoonful of caviar atop, sundried tomatoes and fresh parsley was all I had in the fridge on a Sunday morning.
- 4 large eggs
- 2 tablespoons chilled unsalted butter, divided
- a pinch of cayenne
- kosher salt
- freshly ground black pepper (optional)
Combine eggs and 1 1/2 tablespoons butter in a small saucepan and season lightly with cayenne and salt. Place over medium-low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3-4 minutes total. If mixture begins to stick to the pan while cooking, remove from heat; whisk gently for 30 seconds, then continue cooking over heat. Remove from heat.
Add 1/2 tablespoon butter, whisk until melted. Season with salt and plate. Top with whipped cream and caviar, if desired.