Subj : NYT Most Requested - 29
To : All
From : Dave Drum
Date : Fri Oct 11 2024 05:46 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Extra-Creamy Scrambled Eggs
Categories: Five, Eggs
Yield: 2 Servings
2 ts Potato starch, tapioca
- starch or cornstarch
4 tb Cold unsalted butter; in
- 1/4" cubes
4 Eggs (see Note)
pn Salt
In a medium bowl, whisk together starch with 1 1/2
tablespoons water until no lumps remain. Add half the
butter cubes to starch mixture. Add eggs and salt, and
whisk, breaking up any cubes of butter that have stuck
together, until the eggs are frothy and homogenous.
(There will still be solid chunks of butter in the
eggs.)
Set your serving plate near the stovetop. Heat 1
tablespoon water in a 10-inch nonstick skillet over
medium-high, swirling gently until the water evaporates,
leaving behind only a few small droplets. Immediately
add the remaining 2 tablespoons butter and swirl
vigorously until the butter is mostly melted and foamy
but not brown, about 10 seconds.
Immediately add the egg mixture and cook, pushing and
folding the eggs with a spatula, until they are slightly
less cooked than you’d like them, about 1 to 2 minutes,
depending on doneness. More vigorous stirring will
result in finer, softer curds, while more leisurely
stirring will result in larger, fluffier curds.
Immediately transfer to the serving plate, and serve.
NOTE: If cooking fewer eggs or more, adjust pan size
accordingly, and note that cooking time in Step 3 can
vary significantly, needing as little as 15 to 30
seconds for 2 eggs, or as long as 3 to 4 minutes
for 8 eggs.
By: J. Kenji López-Alt
Yield: 2 servings
RECIPE FROM:
https://cooking.nytimes.com
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