Luxurious Creamy Scrambled Eggs
Elevate your breakfast game with this luxurious creamy scrambled eggs recipe inspired by Alton Brown's meticulous technique. Achieving perfectly delicate, soft, and creamy eggs is not just an art; it's a science that combines the right temperature, gentle handling, and quality ingredients. With the addition of heavy cream and fresh herbs, these eggs are transformed into a gourmet delight, making them not only a brunch staple but also a sophisticated dish worthy of any occasion.
1
Servings
350
Calories
5
Ingredients
Ingredients
butter
1/2 tablespoon (unsalted)
eggs
3 large (fresh)
heavy cream
1 tablespoon (high quality)
kosher salt
1/4 teaspoon (to taste)
fresh herbs
1 tablespoon (snipped, optional)
Instructions
1
Begin by heating 1-2 inches of water in the bottom of a heavy saucepan or a double boiler until it reaches a gentle simmer. Avoid boiling, as this will create too much heat for the eggs.
2
In a small mixing bowl, crack the eggs, add the heavy cream and kosher salt. Whisk gently with a fork until the mixture is fairly homogenized, but don't over-whisk to avoid incorporating too much air.
3
Place a stainless steel mixing bowl over the simmering water or use the top of the double boiler. Add the unsalted butter to the bowl, swirling gently until it completely melts, ensuring it does not brown.
4
Once the butter is melted, pour the egg mixture into the bowl. Monitor the edges; you should not see immediate cooking action. If you do, reduce the heat.
5
Instead of stirring vigorously, let the mixture sit for a moment to begin cooking. As curds form on the bottom, gently lift them to the top with a spatula to allow the uncooked egg to flow beneath.
6
Continue to lightly lift and fold the eggs, being careful not to agitate them too much. Your goal is to allow them to cook uniformly without breaking down the curds.
7
When the eggs are almost set yet still slightly wet and creamy, remove them from the heat. They will continue to cook from residual heat. For smaller curds, lightly chop and stir the eggs before serving.
8
If desired, garnish with a sprinkle of fresh herbs like chives, chervil, parsley, or tarragon for an added touch of flavor before serving.
Nutrition Information
29g
Fat
2g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Luxurious Creamy Scrambled Eggs?
This is a gourmet breakfast dish inspired by Alton Brown's technique for achieving delicate, soft, and creamy eggs.
How many eggs are used in this recipe?
The recipe calls for 3 large fresh eggs.
What is the secret to making these eggs creamy?
The secret is using a double boiler method for gentle, indirect heat and adding high-quality heavy cream.
Who inspired this specific recipe?
This recipe is inspired by the meticulous cooking techniques of Alton Brown.
What cooking method is recommended?
The recipe uses a double boiler or a stainless steel bowl placed over simmering water.
How many calories are in one serving?
One serving of these eggs contains approximately 350 calories.
Is this recipe low in carbohydrates?
Yes, it contains only 2 grams of carbohydrates per serving.
How much protein does this dish provide?
Each serving provides 21 grams of protein.
What type of butter should I use?
The recipe specifies 1/2 tablespoon of unsalted butter.
What kind of salt is best for this recipe?
Kosher salt is recommended for the best flavor balance.
Can I use regular milk instead of heavy cream?
While you can, high-quality heavy cream is preferred for the intended luxurious and rich texture.
What is the fat content of this recipe?
This dish contains 29 grams of fat per serving.
How should I whisk the eggs?
Whisk them gently with a fork until homogenized, but avoid over-whisking to keep air incorporation low.
What temperature should the water be for the double boiler?
The water should be at a gentle simmer; avoid boiling as it creates too much heat.
How do I know if the heat is too high?
If you see immediate cooking action at the edges when you pour in the eggs, the heat is too high.
What is the correct way to stir the eggs?
Instead of stirring vigorously, gently lift the cooked curds from the bottom to the top with a spatula.
When should I remove the eggs from the heat?
Remove them when they are almost set but still slightly wet and creamy, as they will finish cooking off the heat.
What are the recommended herbs for garnish?
Freshly snipped chives, chervil, parsley, or tarragon are recommended.
Can I use a microwave for this recipe?
No, this recipe specifically requires the gentle heat of a double boiler to achieve its texture.
Is this recipe suitable for a brunch?
Yes, it is considered a sophisticated dish worthy of any gourmet brunch occasion.
What happens if I stir the eggs too much?
Agitating the eggs too much can break down the delicate curds and ruin the creamy texture.
What should I do if the butter starts to brown?
The butter should only be melted; if it browns, the heat is too high and may affect the color and flavor of the eggs.
How many servings does this recipe make?
This recipe is portioned for 1 serving.
What equipment do I need?
You will need a heavy saucepan, a stainless steel mixing bowl (or double boiler), a fork, and a spatula.
Does the recipe contain any fiber?
No, this recipe contains 0 grams of fiber.
How long does it take for the eggs to cook?
The timing depends on the steam heat, but you must monitor them closely until they are almost set.
Can I add the herbs during cooking?
The recipe suggests adding fresh herbs as a garnish just before serving for maximum flavor.
Why is a fork recommended for whisking?
A fork allows for gentle homogenization without incorporating the excessive air that a balloon whisk might.
What should the texture of the finished eggs be?
The finished eggs should be delicate, soft, and distinctly creamy.
Can I make this with egg whites only?
This specific recipe relies on whole eggs for its luxurious fat content and texture, so egg whites alone would produce a different result.