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Monday, September 29, 2008

fancy schmancy scrambled eggs

as i've stated before, breakfast when i was a kid was a big thing. my grandparents made the best sunny side up, or so i thought. until i started living with peter in Manila. my nanny made the best sunny side up sandwiches ev.er. after a strenuous saturday morning swim lesson, i'd be so weak with hunger but sandra would make me a late breakfast of sunny side up, and a dash of soy sauce between two pieces of white bread. and the world would be set right. then i went on a i-hate-eggs phase. i didn't touch the stuff outright for a couple of years. thankfully, i'm back on the i heart eggs bandwagon, especially since it came out a few years ago that they're not that bad for you. when i came across the hoity toity eggs dish in Bon Appétit i knew i had to make it. and make it i did. sorta.

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Truffled Scrambled Eggs with Crème fraîche and Caviar
adapted from Bon Appétit, September 2005 issue, page 139

6 uncooked large eggs in shells *
5 tablespoons heavy whipping cream *
2 tbl chopped fresh chives *
1/2 tsp salt
1/2 tsp (scant) freshly ground black pepper
1/4 tsp black truffle oil *
3 tbls butter
Crème fraîche or sour cream
caviar
whole fresh chives to garnish

* so i didn't have all the ingredients handy so there're a few substitutes. i only made 3 eggs, i used buttermilk instead of heavy whipping cream, ran out of chives so i used green/spring onions instead and i omitted the truffle oil. so i guess i didn't follow the recipe at all.

using egg topper or tip of small knife, cut top 1/2" off wide end of each egg. empty 4 eggs into medium bowl (empty remain 2 eggs into a small bowl and reserve for another use). Rinse out the 6 eggshells and carefully wipe insides dry. Stand 6 shells, cut side up, in egg holders.

Whisk cream, chopped chives, salt, pepper and truffle oil into 4 eggs in medium bowl. melt butter in heavy medium skillet over medium-low heat. Add egg mixture. Stir gently until mixture just begins to set but is still very soft, about 2 minutes. Spoon egg mixture into shells. Top with crème fraîche (i used sour cream), then caviar. garnish with whole chives. serve immediately.

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what i learned: eggshells make good tiny bowls. i would make this dish again but i can't think of anyone i know who'd be into eating soft eggs (most everyone i know likes their eggs done to the point of crispy) or caviar. i'll aim to have all the proper ingredients, even the truffle oil. i liked the salty kick of the caviar too. also, despite not having an egg topper or egg holder, i made do with what i had handy. fancy that!

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Last, but most def. not least, please don't forget about the upcoming month of October, it is Breast Cancer Awareness Month. this is for a good cause. if you can't participate in the walk, bake for the Boob Off. you can read about it here.

Today's Soundtrack: Oasis, what's the story, morning glory.


10 comments:

  1. That IS fancy dish for something so ordinary. Great job. I can't take soft eggs either. I am a hard headed person - hence, I can only take hard boiled egg.

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  2. andie -
    haha. i love hardboiled eggs too. i'll try to come up with a fancy schmancy hardboiled egg concoction next :)

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  3. emeril who? i give this a double BAM!

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  4. What a posh breakfast! All you need is a glass of bubbly with it, and anyone would be willing to wake up for that. I know I would.

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  5. thanks jen!

    kelcy, think this'll give emeril the push to call me and have me cohost with him on his show???

    carolyn, oh a glass of bubbly would've topped off this fancy schmancy breakfast. i just may have to make it again soon, avec the bubs. :)

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  6. What a posh breakfast! All you need is a glass of bubbly with it, and anyone would be willing to wake up for that. I know I would.

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  7. andie -
    haha. i love hardboiled eggs too. i'll try to come up with a fancy schmancy hardboiled egg concoction next :)

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