Scrambled eggs seem to be an easy egg dish but in reality it is not. Scrambled eggs must be runny and creamy. If it was dry and tough, it’ll be called an omelette, broken into pieces (like most Chinese style dishes eg. bitter gourd egg). To be runny and creamy, it is obvious they there has to be milk. (those recipes calling for JUST eggs, are NOT scrambled eggs recipes!) I didn’t have milk at home so I used cream instead and the outcome exceeded my expectations! I am never cooking scrambled eggs with milk anymore. Cream is the way to go, and the secret to fluffy, runny, soft, creamy heavenly scrambled eggs.
Other than texture, flavour is important. I witnessed Daniel Boulud shaving truffles onto scrambled eggs during the Marina Bay Sands Epicurean Market, hence I had the idea of adding truffle oil. Indeed, it was a good decision. Somehow the truffle flavour goes perfect with scrambled eggs, just like it does with mashed potatoes and French fries.
Truffle oil can be found at certain supermarkets (I saw several brands at Meidi-ya and they are not expensive), or speciality shops like Gastronomia Da Paolo. Note that there’s such thing as truffle flavoured oil, meaning they do not use real truffle to flavour it but create the truffle aroma from esters to flavour the olive oil. These are much cheaper and actually work well. A small bottle goes a long way, since it’s mainly used for flavouring in small quantities, so it is a good investment!
And the last important step in enhancing the flavour was to grate some parmesan cheese! Ready-made powdered ones do not have the same effect. Get a block of parmesan and grate it fresh! It is easy and the block keeps longer in the fridge than powdered ones do.
If you get it right, it’ll be very easy to reproduce the preparation and cleaning up is really minimal. There isn’t any valid reason to pay a premium for scrambled eggs (which may not even taste good) at pretentious brunch places anymore!
Hungry Bird’s Scrambled Eggs
- 3 Eggs
- 6 tbsp Heavy Cream/ Cooking Cream
- 1 tsp butter
- 1 tbsp tuffle oil (approximate)
- Parmasen, freshly grated
- Paprika (optional)
- Crack eggs into a bowl and add cream. Whisk together until homogenous.
- Add salt and pepper.
- Using a non-stick pan (very important to be non stick), heat to medium-low and add butter. The butter should melt really quickly.
- Pour in egg mixture. It should start to set at the bottom really quickly and start scrambling with a wooden spatula or silicone tip heat proof spatula.
- Towards the end, lower the heat to low, or remove pan from heat. Cook till your desired runniness. If you prefer it drier, cook longer.
- Transfer onto a dish and add truffe oil and freshly grated parmasen. Add a dash of paprika is desired for colour.