Pépin's approach to scrambled eggs, which he shared on the PBS show "American Masters," is much the same, with simple, but well-sourced ingredients and no shortage of technique coalescing to turn out a dish that is supremely rich and creamy. These are no American diner, large curd scrambled eggs, but rather French scrambled eggs that have a fine and slightly-runny consistency.
To start, Pépin cracks the eggs into a mixing bowl with seasoning and herbs, such as chive, and whisks them vigorously with a fork until they are well combined. The crucial step here is to reserve a small amount of the beaten eggs off to the side. He then adds a small amount of cold butter to a sturdy skillet set over medium-low heat. Once the butter has melted, Pépin adds the eggs to the skillet and begins to gently, but constantly stir them with a whisk, making sure to scrape the bottom of the pan as he goes. He continues to stir the eggs over the heat, folding them over themselves occasionally, until they are just set but still slightly runny.
Pépin then removes the pan from the heat and whisks in his reserved egg mixture and some heavy cream. These two additions, both of which are cold, halt the cooking process and ensure that the scrambled eggs are the ideal consistency. The result is a dish that is both simple and elegant, with a perfect balance of flavors and textures.
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February 21, 2023 at 10:57PM
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Jacques Pepin's Trick For Extra Smooth Scrambled Eggs - Tasting Table
"smooth" - Google News
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