Resolution Recipes don't have to be difficult, just 'new.'

[madbaker]

This week's Resolution Recipe: Boiled Scrambled Eggses.

4 large eggses, as fresh as possible
salt and pepper
unsalted butter

In a bowl, beat the eggses until well-blended, about 30 seconds. In a medium pot of water, heat four or more inches of water to a low boil over medium heat. Add a few large pinches of salt.

Stir the water to create a whirlpool, then pour in the eggses. Cover and count to 20. Uncover: the eggses should be floating on the surface in ribbons. Carefully pour the eggses into a strainer and let drain, gently tapping the strainer against the side to shake off any extra water. [Tester's note: blot off any excess water from the plate with a paper towel.] Season the eggses with salt and pepper and a hunk of butter and serve with toast.

What worked: This was very good and surprisingly quick (you don't need a huge pot of water). The texture was light and fluffy, like a good Fronch omelet. Basically it was sous vide scrambled eggses without the sous vide (and much quicker).

What didn't: I used a fine mesh strainer, which did work very well; I was able to drain them off to where I didn't need to blot the plates at all. However, that left bits of egg in the fine mesh strainer and that required several times through washing to get rid of it all.

I often like mixing things into my scrambled eggses: proscuitto, greens, garlic, green onions, cheese... you can't do any of that with this recipe.

Will I make it again? I'm sure I will.

Comments

[beanolc]

Mmmmm!

[kareina]

I have been putting beaten eggs into soups for years, but it never occurred to me to try it with plain water and take the eggs back out of the water.