Buvette's steam scrambled eggs
A pair of Lululemon tights and a flannel button down has become my outfit of choice since returning to the states. Which is kinda crazy talk because it's been so hot in LA that I'm currently forced to roll up the sleeves on my flannel as high as they'll go and sweat it out a bit (gross, I know). But it's fall and I wanna feel cozy and comfy and eat all The Vanilla Bean Baking Book chocolate chip cookies without thinking twice. What I'm really dying to do is to dip back into my supply of fuzzy sweaters and big fluffy socks. Pretty sure that's not gonna happen this year and I'm glad I was able to get my fix of cold weather attire while we were in the UK and EU.
And while I wasn't able to bring back sweater weather, I was at least able to bring back my rediscovered love for Buvette's steam scrambled eggs. It's really one of those modern day miracles for me. Think soft scrambled eggs made light and fluffy and curdy (in a good way) in thirty seconds, thanks to the power of an espresso machine!! It's all very cool and quick and magically delicious. Perfect for a Sunday brunch in or a Monday morning treat. I'm so excited about it that I've been talking about it to everyone I know who will give me a couple minutes to marvel over the wonderment of steamy scrambly eggies.
And since I get that not everyone has an espresso machine with a steam wand in their house, and I'm certainly not saying you should go out and buy one, please know that you can get more or less the same results by simply slow scrambling your eggs. To do this, simply start with a tablespoon of cold butter, a couple of eggs, and a cold saucepan. Turn the heat on low, and start to whisk up a storm. Do this for about 10 minutes or so, and you'll get to see your eggs do this super sciency cool thing where they go super liquidy before starting to curdle. Don't forget to you're supposed to whisk the whole time and right when you see all the tiny little curds form, finish everything off with a splash of heavy cream and pinch or two of salt. Whatever way you end up scrambling your eggs, I highly recommend serving them on a slice of grilled country sourdough, drizzled with evoo, of course, and topped with finely grated aged parmesan, a few cracks of black pepper, and thin ribbons of sliced prosciutto! Buvette at home is now served!
BUVETTE'S STEAM SCRAMBLED EGGS
Chef Jody Williams' Method
- 1 Tbsp. softened unsalted butter
- 2 - 3 large eggs
- Pinch of kosher salt
- Freshly cracked pepper, to finish
- Finely grated parmesan, optional
- Thinly sliced prosciutto, optional
- Grilled sourdough, optional
- Olive oil, optional
- 2 cup Pyrex glass measuring cup or similar
- Espresso machine with steam wand
- Whisk the butter, eggs, and salt together in a 2-cup Pyrex glass measuring cup.
- Turn the steamer to high and express any excess water into a cup to discard before steaming your eggs.
- Dip the wand into the egg mixture and use a fork to gently mix the eggs and break up into soft, small curds until the eggs are softly curdled but still soft and slightly runny. This should take around 30 seconds, and don't overcook, as there's some residual heat cooking that happens.
- Serve over a slice of grilled country sourdough, drizzled with olive oil, and top with freshly cracked pepper, finely grated parmesan, and thinly sliced prosciutto. Enjoy!