And by European, I mean barely cooked. So if soft eggs make you squeamish, better keep moving.
This is a technique I learned (believe it or not) while watching Regis & Kathie Lee many moons ago. Whoever the guest chef was used a wire whisk, but since I used a non-stick saucepan for this particular batch, I used a wooden spoon. You really need a saucepan for this in order to achieve the soup-like consistency. The delicate balance to be achieved here is to have the eggs just heated enough to be cooked, but soft enough to retain the texture of a cream soup. The occasional cooked lump is unavoidable and OK, especially if using a wooden spoon.
If you have fresh herbs on hand, add lots of them! Fresh herbs are a delightful addition to Eggs European-style. Serve in a bowl or over toast.
1 handful of fresh chives, chopped
extra virgin olive oil or grapeseed oil
In a medium sauce pan, saute the chives in oil (enough to cover the bottom of the pan) over medium heat. Cook for about 5 minutes or until chives become aromatic (don't try to caramelize). Meanwhile, beat eggs in a mixing bowl until frothy.
Turn heat down to medium-low and add eggs to the saucepan. Let cook for one minute, then begin whisking or stirring. Occasionally stop stirring to let eggs set, but you only want them slightly set so they retain a creamy texture.
When eggs look and feel heated (there should be a few specks of cooked egg throughout), remove from heat and serve. Bon Apetit!
in defense of moist
3 days ago