Scrambled Eggs By Wolfgang Puck Recipes

BRUNCH PIZZA WITH SCRAMBLED EGGS AND SMOKED SALMON

Steps:

• Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.
• On a lightly floured surface, stretch or roll out the dough to an 8-inch round. Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet). Lightly brush the surface of the dough with the chili oil. Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes. Remove from the oven and set aside.
• In a medium bowl, whisk together the eggs, milk, salt, and pepper. Place a nonstick 10-inch skillet over medium-high heat. When the pan is hot add the olive oil and butter and cook until the butter is melted. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled but still fairly wet, about 4 minutes. The eggs will cook further in the oven so it is important not to overcook them. Remove from the heat and remove from the pan to stop the cooking.
• Spread the eggs on the Pizza Dough, leaving a 1/2-inch border around the edges. Scatter the mozzarella cheese and Fontina cheese evenly over the eggs. Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes.
• Remove the pizza from the oven and transfer to a firm surface. Arrange the smoked salmon slices over the surface of the pizza, covering the whole thing. Garnish with the chopped chives and salmon eggs.
• 1 tablespoon extra-virgin olive oil, plus additional for brushing
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
• Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES

Steps:

• Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
• Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
• In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
• Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES

Steps:

• Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk.
• In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
• Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened.
• Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat.
• Prepare the plate, serve the eggs garnished with some of the herbs.

WOLFGANG PUCK'S CRISP POTATO GALETTE WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 425 degrees.Combine the crème fraîche, shallots, dill, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until ready to use.
• Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat two 10-inch nonstick skillets over high heat.Add 2 tablespoons butter to each pan.Divide the potatoes between the pans (there should be 3 cups per pan) and spread each into a thick pancake.Cook the potatoes 2 minutes, then reduce heat to medium.Cook 2 minutes more or until underside is golden brown. Carefully invert each pancake onto a large flat plate, then slide each pancake back into each skillet;cook 5 minutes more.
• Place the skillets in the oven and bake until the potatoes are tender, 10 minutes.
• Meanwhile, beat the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Heat the remaining 1 tablespoon butter over medium heat. Add the eggs and scramble until lightly cooked, about 3 minutes.
• Slide the galettes onto two serving plates.Spread each generously with the dill cream and top with the salmon.Sprinkle with 1 teaspoon lemon juice and a pinch of pepper.Carefully place the eggs on top.Cut into portions and garnish with chopped chives and salmon caviar.Serve immediately with the remaining dill cream.

SCRAMBLED EGGS BY WOLFGANG PUCK

Steps:

• N/A