We have continued to work on aerated scrambled eggs from cooking medium, to time, to temperature. What is equally exciting is how they are dispensed and the cloud-like feeling they bring to a dish. We can now serve what appears to be a simple bowl of, well they do not quite resemble, scrambled eggs. Bare with our the poetic license. The surprise is what lies beneath the eggs. What have we hidden? What will balance the decadent cloud of eggs: caviar and creme fraiche, smoked salmon or steak tartare, bacon and brioche, corned beef hash, lobster fried rice? The savory ideas are relatively easy, what about if we sweetened the eggs: stewed fruits, maple pudding, french toast croutons? In this presentation we have not even touched upon the final topping: a gratin of crumbs, herbs, something lighter, a fine film, a crisp.
All these ideas from a carton of eggs.
