Most chefs have a personal technique for scrambled eggs. F&W BNC Daniel Patterson, for example, likes to poach his. It’s super-easy and leaves very little mess to clean up. Daniel Boulud’s method, on the other hand, is a bit more involved. Here, the legendary French chef describes exactly how to make scrambled eggs the DB way.
“First I’ll buy a truffle,” he says. “And put it in a big jar with about half a dozen uncracked eggs. I’ll leave jar in the refrigerator for about four or five days, so that the eggs absorb the aroma through their shells. Then I’ll temper the eggs, taking them out of the fridge to let them come to room temperature. Meanwhile, I’ll cut a few tablespoons of butter into very small (1/8-inch) cubes, and keep those cold in the refrigerator. Then I’ll whisk the eggs with a little salt and pepper, and pour them into the prepared double boiler.” Boulud uses a glass or ceramic bowl rather than a stainless steel double boiler. “You don’t want the water to touch the bowl, you just want the steam,” he says. “I stir them slowly, taking my time. Once they’ve started to curdle and turn creamy, I’ll stir in the cold butter pieces to slow down the cooking. Once the eggs and butter are blended and take on a porridge-like texture, I’ll finish them with a little chives, snipped very fine.” Now that’s breakfast.