Jason King
AmyHuangSteam Scrambled Eggs
November 15th 2009 03:14
I can't take credit for this one nor can I even try it as I don't have a frother nor cappucino machine but the guys at Amateur Gourmet discovered a new and healthy way to have your scrambled eggs and it sounds fantastic!
Before I go on you should all sign up to the guys at Amateur Gourmet's email letter. I think you get about one email a week normally with a few good recipes and food stories. Well worth it!!
For the full article or to suss out Amateur Gourmet's site clickety click HERE
But the idea behind it and I shall quote:
This is a video of a lady called Gail making them and for the actual video of Chef Jody Williams doing it suss it out HERE
I have also included Jody's recipe, care of Food Mayhem, on how to make them:
Jody Williams Steamed Scrambled Eggs
~for one
•2 to 3 organic eggs
•spoonful of softened butter
•dash of sea salt
•parmesan and freshly ground black pepper to taste
•toast, olive oil, and proscuitto to serve
Instructions -
1. In a tall porcelain jar (preferably something with a handle), beat together eggs, butter, and salt.
2. Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. There is a little residual cooking. (Chef Jody turn the steam on higher.) Set aside.
3. Plate the toast. Drizzle with olive oil. Top with scrambled eggs. Grate parmesan on top, and fresh pepper. Add prosciutto.
I think this is way cool and I want to try it - MUM - I hope you have a steam wand because we may try this over Christmas if you do!
It was also way cool that the guys at FODD MAYHEM did an article on her eggs and then she saw it and made a video for them on how to do it - not keeping it a big secret but sharing with the world was way awesome!!
If you try it let me know what you think please!!!
Before I go on you should all sign up to the guys at Amateur Gourmet's email letter. I think you get about one email a week normally with a few good recipes and food stories. Well worth it!!
For the full article or to suss out Amateur Gourmet's site clickety click HERE
But the idea behind it and I shall quote:
Those of you with cappuccino makers, may I have your attention? I have a weekend project for you. When you make your scrambled eggs this weekend, instead of melting butter in a pan, beating the eggs with a fork, plopping them into the foamy fat and stirring them round and round, why not find inspiration in the picture above? Those eggs, you see, are the work of renowned New York chef Jody Williams. I ate them last Sunday with my friend Jimmy at her lovely little restaurant, Gottino, and they were so cloud-like and delicious I thought they might float right off the plate. But the best part was how they were made...
...they were made with the steam wand of a cappuccino maker.
...they were made with the steam wand of a cappuccino maker.
This is a video of a lady called Gail making them and for the actual video of Chef Jody Williams doing it suss it out HERE
I have also included Jody's recipe, care of Food Mayhem, on how to make them:
Jody Williams Steamed Scrambled Eggs
~for one
•2 to 3 organic eggs
•spoonful of softened butter
•dash of sea salt
•parmesan and freshly ground black pepper to taste
•toast, olive oil, and proscuitto to serve
Instructions -
1. In a tall porcelain jar (preferably something with a handle), beat together eggs, butter, and salt.
2. Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. There is a little residual cooking. (Chef Jody turn the steam on higher.) Set aside.
3. Plate the toast. Drizzle with olive oil. Top with scrambled eggs. Grate parmesan on top, and fresh pepper. Add prosciutto.
I think this is way cool and I want to try it - MUM - I hope you have a steam wand because we may try this over Christmas if you do!
It was also way cool that the guys at FODD MAYHEM did an article on her eggs and then she saw it and made a video for them on how to do it - not keeping it a big secret but sharing with the world was way awesome!!
If you try it let me know what you think please!!!
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Comment by Helen Randell
Rough Cooking
You try it first and let me know how it goes!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
If you blast it when done - any egg residue will leave if inside the tube and the outside is easy to clean - go on...
I dare you...
Comment by Helen Randell
Rough Cooking
Comment by What's Your Story?
What's Your Story?
Big Day Plunge
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness