April 29, 2013 by caitlinvaclark
I have so many stories about eggs today! Weird, right? Just stay with me on this one.
After last week’s post about ramps (wild garlic), I had really been craving another bite of their sweet luxurious unmatchable flavor. Over the weekend, Chris took me to an incredible dinner at Odette’s in Primrose Hill for my birthday (we are not talking about my age this year). And… they happened to have a wild garlic soup on the menu. Woohoo!
But what does this have to do with eggs you ask? Well the description included a confit egg yolk. What the hell is that? To confit something usually means cooking it in its own fat, so I was very curious how they’d pull this one off. Paired with my overwhelming craving for wild garlic, this order was a no-brainer.
As we were finishing our pre-dinner prosecco, the waiter brought out a bowl simply filled with a perfect round bright yellow raw egg yolk along side some charred onions and crunchy buttery bread crumbs. Doesn’t sound like a soup yet, does it? Well that’s where the confit comes in. The waiter turned up with a small rustic copper pot and carefully poured a vibrant green piping hot soup into the bowl, “cooking” the egg yolk slightly. Ahh you get it now?! The egg yolk gets “confit”-ed in its own soup!! Genius! It was truly velvety and intensely fresh with soft garlic in every spoonful.
Now on to egg story number two. A few weeks ago, I was catching up on The Colbert Report and discovered a product that blew my mind. This Rollie EggMaster might be the absolute most ridiculous product I have EVER seen. Absurd. Beyond words. But I felt it my duty to pass it along. I just couldn’t keep it to myself.
Ever since seeing this product, I have been thinking about all the other (read: better) ways to cook eggs. Then, during the first day of a food writing course I am taking, we were asked to write a recipe for scrambled eggs, just something simple to talk about how we structure recipes. But then I tried to write it. While I can tell you what ingredients you need and how to prepare everything, I got to the point where I just wanted to write “you know, then cook them until they are scrambled.” How do you explain when they are done? You can’t really put a time on it, plus people like different levels of doneness. Personally, I am a hard scramble lover. Wet is yuck. But I realize others differ.
For Sunday brunch I made some black bean breakfast burritos that started as basic scrambled eggs but with the addition of black beans and scallions. So here goes with an attempt at instructing you on scrambled eggs.
The scramble is inspired by Mario Batali’s money saving scrambled eggs on The Chew. I had never thought to add the humble black bean before. My trick to scrambling is cooking over a low heat and stirring with rubber spatula continually until set.
1 Tbs. milk
1/4 cup black beans, drained and rinsed
1 tsp butter
1 Tbs. sliced scallions
1/4 cup shredded cheddar cheese
1/4 avocado, sliced
1 large flour tortilla
Sour cream and hot sauce, to serve
Whisk together the eggs and milk with a pinch of salt and pepper. Add the black beans.
Heat a small skillet over medium-low heat to melt the butter. Once the butter is melted, add the eggs and stir continually with a rubber spatula. Once the eggs begin to set, stir in the scallions and continue to cook until the desired consistency. Top with cheddar cheese.
Wrap eggs in a tortilla with avocado and hot sauce. Top with sour cream.