It’s time again for one of Joelen’s Culinary Adventures – this one with the theme of a Wolfgang Puck/California inspired recipe. I found this recipe on his web site, and decided to make it because it reminded me of my favorite Gordon Ramsay method of scrambling eggs, this one with a few twists added in. The recipe itself too more effort to make than my usual method, and the results, while close, weren’t quite what I was looking for. Tastes great, though, with the addition of Dijon mustard – it added just the right amount of kick.
Scrambled Eggs with Tomatoes and Fines Herbes
recipe courtesy Wolfgang Puck
12 large eggs
1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 to 3 tablespoons Dijon mustard
2 tablespoons unsalted butter
3 small tomatoes, peeled, seeded, diced, and drained
1 teaspoon chopped chives
1. Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large bowl, add the fines herbes, salt, and pepper. Whisk until smooth.
2. Add to the reserved egg yolks the heavy cream and mustard. Mix well.
3. In a heavy sauté pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly with a wooden spoon, until creamy and slightly thickened.
4. Add the yolk mixture and the tomatoes. Remove the pan 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 immediately.