Geoduck Scramble With Crème Fraîche Recipes
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
GEODUCK SCRAMBLE WITH CRèME FRAîCHE
This would make a lovely brunch dish, but you could serve it as an appetizer, too, with some toasted or grilled bread and a glass of sparkling. The quenelle of crème fraîche is made using two spoons like paddles to shape softer ingredients into an oval or a football. For a throwback to dot.com excess, pile some caviar on top if you like. If you aren't feeling fancy, just dollop the crème fraîche on top instead.
Yield serves 4
Number Of Ingredients 6
Steps:
- Melt the butter in a sauté pan over medium heat. Crack the eggs into a bowl, season with salt and pepper, and beat lightly. Add the geoduck mantle to the beaten eggs and stir to combine. Pour the mixture into the prepared pan and scramble, over medium to low heat, until the eggs are creamy and just set. Add the chives and stir.
- Divide among 4 shallow bowls and top each with a quenelle of crème fraîche.
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