|
Garnish the plate |
My Mother-In-Law
is a foodie! A couple of years ago she let me borrow an old calender of hers
that she had noted every day what my Father-In-Law and her cooked or ate every day for an entire year.
"Okay she keeps a food journal." I thought.
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Loaf of bread (unsliced) |
One day she called
me and said that she just watched Jacques Pépin making scrambled eggs in bread cases. She gave me a brief description of what it was and set me on a quest to
find the episode on the Internet. I went directly to the "Essential
Pépin" website and found the video for episode 118. To view this
episode follow this link:
http://blogs.kqed.org/essentialpepin/2011/09/16/recipe-1/
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Bread sliced 1" thick |
In the video I learned that whisking
scrambled eggs almost continuously as they begin to set allows only the
smallest possible curds to form, producing the creamiest egg mixture. To prevent
the eggs from overcooking once they have reached the proper consistency, a
portion of reserved uncooked eggs is stirred in with cream at the end.
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Remove crust shape bread cases |
Before I continue
I must explain that I grew up watching the original TV chef's Julia Child,
Jacques Pépin, Galloping Gourmet, Frugal Gourmet, and Justin Wilson's Cajun cooking. If
you don't know who these people are you should check out old episodes on
YouTube. I have always been a fan of Jacques Pépin, especially when he would
cook with Julia.
|
Generously butter egg cases |
I've always
considered my cooking abilities in the easy to moderate range level. "I love
scrambled eggs and I love bread so how hard could this be?" I wondered.
Not everyone can cook scrambled eggs properly. Gordon Ramsy, the modern day
celebrity chef has a nice video on making scrambled eggs. Follow this link:
http://www.youtube.com/watch?v=PUP7U5vTMM0
|
Beat egg together |
After watching
the Pépin video I realized that some shopping was necessary. I needed to get
some unsliced bread at the Breadsmith. I suddenly
realized that this recipe was slightly similar to eggs-in-the-nest, one of my all time
favorite breakfast's. Now I needed to trim the crust off my bread and
prepare the egg cases. Reading the recipe entirely was
something that I should have done before going to the store. The recipe also calls
for Candied Oyster Mushrooms and a brown sauce, something that I didn't buy when I went to the store. For now I'll just skip that part.
|
Remove bread cases from oven |
INGREDIENTS
4 bread slices, 1" thick, crust removed, hole cut from center
6 large eggs,
beaten, divided
to taste salt
to taste black pepper freshly
ground
2 tbsp. unsalted butter
3 tbsp.
heavy cream
as needed Oranges, strawberries, parsley, chives for garnish
|
Keep whisking |
DIRECTIONS
Preheat the oven
to 350ºF. Now comes the
tricky part. You must cut a rectangular shaped hole or well in the bread slice about 3/4 inches deep without cutting through the
bottom of the well. I used a very sharp paring knife. Cut an inside square and
then pull the bread out of that well.
|
Add some parsley |
Butter
the bread
cases liberally inside and out with the softened butter, or melted
butter . Arrange the cases on a cookie sheet and bake until nicely
browned all over. Remove from the oven and set to the side. You are now ready to start making the eggs.
|
Ready to fill egg case |
Into a bowl crack the eggs into a bowl, add the salt and pepper, and beat with a
whisk to mix well. Divide the egg mixture into 3rds. Put 1/3rd of the raw eggs to the side while you cook the remaining 2/3rds. There is that magic formula again 1/3 to 2/3 the exact formula for making Kartoffelklösse.
|
Fill egg case well with scrambled eggs |
Melt
the butter in a large heavy bottomed saucepan. When it is foaming, pour in the eggs and
cook over medium to low heat, stirring gently with the whisk. Continue whisking making sure to get the bottom of the pan where the eggs are most likely to cook first.
|
Serve Scramble Eggs in Cases |
To help keep the eggs from burning on the bottom, removing the pan from the burner while whisking. Keep cooking and whisking until
the mixture gets very creamy; the eggs should have the smallest-possible curds.
Continue cooking just until you can see the bottom of the pan as the whisk is
drawn through the eggs. Remove
the pan from the heat and whisk in the 1/3rd reserved uncooked eggs and cream.Continue whisking until the eggs are almost set.
|
Need a glass of sunshine with that? |
Place
a bread case in the center of each serving plate. Garnish with parsley or a sprig of chives. Serve
immediately.
© TMelle 2013
Soft
and creamy Mollet Eggs Florentine make a perfect and easy breakfast or
lunch that Jacques shares with his best friend Jean-Claude in the
program’s open. He continues with an egg theme featuring Eggs In
Ramekins, Eggs En Cocotte and Scrambled Eggs In Bread Cases With Candied
Oyster Mushrooms. - See more at:
http://blogs.kqed.org/essentialpepin/2011/09/10/episode-118-egg-ceptional/#sthash.xQCLz3qD.dpuf
Soft
and creamy Mollet Eggs Florentine make a perfect and easy breakfast or
lunch that Jacques shares with his best friend Jean-Claude in the
program’s open. He continues with an egg theme featuring Eggs In
Ramekins, Eggs En Cocotte and Scrambled Eggs In Bread Cases With Candied
Oyster Mushrooms. - See more at:
http://blogs.kqed.org/essentialpepin/2011/09/10/episode-118-egg-ceptional/#sthash.xQCLz3qD.dpu
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