![]() ![]() ![]() (Korbee also makes his own sauce at Egg Shop, which he calls "That's Hot!") And for a simple scramble, he uses nothing more than high-fat European butter and sea salt. For heat, he suggests a Louisiana-style hot sauce like Frank's or Tabasco. For flair, Korbee adds caviar or roasted maitake mushrooms. He's upgraded since, and his soft scramble recipe, made with butter and salt in a make-shift double boiler, is currently his favorite scramble an egg. Korbee's earliest run-in with scrambled eggs was his father's version, which involved a Pyrex measuring cup, a microwave, and freshly toasted slices of Wonder Bread. "If you let them sit, they'll just coagulate and be one mass of eggs," says Nick Korbee, chef at New York's Egg Shop. The key to a perfectly pourable French soft-scramble is to stir-a lot.
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