ID: 1c334917...
This recipe showcases a unique technique for making incredibly creamy, custardy scrambled eggs by starting them in a cold pan with butter and crème fraîche. The eggs are finished with Parmigiano-Reggiano and served over toasted focaccia, topped with deliciously crispy fried prosciutto for a perfect balance of texture and flavor.
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Fry thin slices of prosciutto in hot oil until crispy; set aside to cool. → Whisk eggs with black pepper. → Combine cold butter, crème fraîche, and whisked eggs in a cold non-stick pan, then cook over low heat, stirring constantly until custardy. → Remove from heat, fold in a pinch of salt and grated Parmesan cheese. → Serve immediately over toasted focaccia and top with the crispy prosciutto.
Fry thin slices of prosciutto in hot oil until crispy; set aside to cool. → Whisk eggs with black pepper. → Combine cold butter, crème fraîche, and whisked eggs in a cold non-stick pan, then cook over low heat, stirring constantly until custardy. → Remove from heat, fold in a pinch of salt and grated Parmesan cheese. → Serve immediately over toasted focaccia and top with the crispy prosciutto.
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The key to creamy eggs is starting the cooking process in a cold pan with the fats. This allows for gentle, even cooking.
Wait to add salt until the very end of cooking. Adding it too early can draw out moisture and make the eggs tough or grainy.
Do not overcook the eggs. Remove them from the heat while they still appear slightly wet, as they will continue to cook from the residual heat of the pan.
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