Ever wondered how restaurants churn out those perfect eggs? Every time? Have you found them to be slippery little suckers?? Here’s our first video of what looks like is going to be a long series of our chefs’ tips and tricks:
Steve walks us through every step, from the first combination of just eggs and cream – no seasoning! Use canola oil and a knob of butter and watch it bubble.
Proportions? Pretty much a little less cream by weight as the eggs – so for one serve, 2 eggs (52 grams each) add approx. 50 – 60 mils cream. That’s it!
Watch him as he points out the critical timing, and he never makes more than two serves at a time (i.e. 4 eggs in a pan) in his restaurant, because it’s so quick to do, and in larger quantities, with over stirring, they can go rubbery.
He uses a spatula to stir and get them off the pan. Easy!
So watch and marvel, you can do it too!!!
Thank you Steve!
Chrissie
