I just learned how to make scrambled eggs after 15 years of cooking. I love eggs, an over easy/soft-boiled egg may be my most favorite food over anything else.Want to know the trick? It’s all about the double-boiler. Back in May, at the International Food Bloggers’ Conference, Chef Keith Luce of the Herbfarm made the most incredible scrambled eggs as part of his elaborate lunch offering. They were from free-range, organically fed hens but there was nothing more added to the beaten eggs, except maybe a touch of butter; it was all technique.

At the  IFBC, Chef Luce slowly stirred the beaten eggs with a whisk in a medium-sized mixing bowl over a pan of simmering water, otherwise known as a double boiler. I don’t remember how quickly the eggs were stirred or what angle Chef Luce was tilting the pan, all I know is those eggs convinced me that I hadn’t had really good scrambled eggs before that.

Sheri came into the office recently raving about scrambled eggs, her and Barnaby had made over the weekend using farmer market eggs and the double boiler trick. “I didn’t even use butter, and they were amazing!” she said. My mom had given me a dozen eggs from her chickens and so I decided to give it a go. So simple. I used a teaspoon of butter and let it melt in the mixing bowl over a pan of simmering water. I poured in the beaten eggs and stirred slowly.

To learn how to scramble eggs after cooking scrambled eggs one way for 15 years seems somewhat unreal, like reinventing the wheel. I focused on the beaten eggs as if I had never cooked them before in my life. After a couple minutes they were done. Not fluffy or airy, like a French style omelette, nor wet or dense, these scrambled eggs were a combination of fluffy and creamy. Fluffy isn’t even the right word- custard-like? I gave some to my husband and said, I scrambled these a bit different, what do you think?

He said, “what kind of cheese did you put in this?” I said none. Then he asked, “Okay then, how much butter is in this?”  Not much! Isn’t it cool! I squealed, there is about a teaspoon of butter and just really fresh eggs- that’s it.

Looking for more scrambled egg techniques? Here are a couple more to try:

Above photo by NickWheeleron holiday

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Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher.  For me, there is nothing more fun than geeking out over cook books while planning a dinner party menu, especially when your co-chef is also a fan of local and seasonal cooking and  not afraid of experimentation. In the summer months, ingredient options seem endless and with a little bit of inspiration, ordinary ingredients can be transformed into delicious dishes.  Given the small size of the group, (nine) and a good budget, we were able to focus on ingredients and take extra care for plating. For the salad course we tossed arugula and finely chiffonade sorrel with a honey citrus vinaigrette and topped each salad with shaved pecorino, chive blossoms and a soft-boiled duck egg sprinkled with black Hawaiian sea salt. Since a soft-boiled duck egg is one of my favorite foods, I couldn’t wait to share this dish with you all.

Here was the rest of the menu:

Appetizers
Dragon Roll  (sushi of unagi, cucumber, seaweed, avocado and toasted sesame seeds)
Herbed Goat Cheese Stuffed Peppadew Peppers
Amuse Bouche
Balsamic Pork Belly Skewers with Caramelized Figs
Salad
Arugula  and Sorrel Salad with Soft Boiled Duck Egg Sprinkled with Black Hawaiian Sea Salt
Shaved Pecorino Cheese,  Chive Blossoms, Honey Citrus Vinaigrette
Intermezzo
Mango sorbet with Kaffir Lime and Mint Simple Syrup topped with Borage Flowers
Main
Marinated Grilled Flank Steak with Basil Chimchurri
Heirloom Tomatoes, herb mash
Dessert
Grilled Pound Cake with Mike and Gene’s Berry Farm Sauce
Grilled stone fruit, local cream freshly whipped

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Today is the fourth day in our Week of Julia Child, and boy are we having fun! So many recipes, so little time! Inspired by all the beautiful berries in our farmers market I thought a recipe showcasing their deliciousness would be fitting.

One of my favorite things to serve with fresh seasonal fruit is Sabayon, a wine custard, and found the perfect, easy recipe in Julia’s Kitchen Wisdom. Just whisk some fresh eggs with sugar and Marsala and spoon this creamy goodness over those gorgeous berries. That’s it, no fuss. Sabayon can be served hot or cold, but in the summer I prefer it well chilled for a refreshing reprieve from the heat.

Click below for the recipe:

Above photo: danielP2008

Other great vehicles for berries, or simply yummy recipes:

FXCuisine.com shows you via video how to make a Proper French Crepe
A beautiful Summer Berry Tart from Cookies on Friday
And this lovely Berry Soup With Cake Croutons (yum!) from Chow Vegan

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It’s Day 3 in our Week of Julia Child and I thought, what better recipe to bring you on a glorious Sunday morning than one for Shirred Eggs. I love nothing more than having a leisurely breakfast or brunch on the weekend, something I definitely do not have time for during the week. In fact, I’m lucky if I squeeze in a bowl of cereal before I’m off to work (I know, bad habit).

Shirred eggs – or Oeufs sur le Plat or Oeufs Miroir if you want to dazzle your honey with your fancy French – is where an egg is broken into a small buttered dish, cooked partially on the stove, then quickly finished under the broiler. Like a poached egg, the result is a liquid yolk and whites that are softly set, yet tender. I love adding fresh herbs and cream for a beautiful, rich and tasty dish. Serve with a good toasted bread – buttered just so – and some fresh fruit. Maybe even a nice Mimosa.

Why not? It is the weekend after all! And we are celebrating Julia! Let’s give her a little toast.

Click below for this easy and delicious recipe:

Check out these other wonderful breakfast/brunch recipes:

A delicious Garden Breakfast of zucchini potato pancakes from Eat Close To Home
Try this version of Shirred Eggs with Salmon from French Cooking For Dummies
A lovely Creamy Mushroom & Onion Omelette from 80 Breakfasts

Above Photo by: SauceSupreme

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