OK so this is the basic dish we all learned as kids with a couple of addition tips.  Compare, modify, improve.  The thing that is great about the simple egg dishes is ease you can incorporate your leftovers into the meal.

Ingredients

3 large eggs per person

Butter

green onions, mushrooms, diced potato ham – almost any leftovers

Tablespoon of heavy cream or milk

Salt and pepper

Crack and mix your eggs in a small bowl.  Season with pepper and salt.  Whisk briskly until the mixture is uniform in color then add a the heavy cream or milk. 

Slowly heat your nonstick skillet by starting on low heat and increasing over 3 minutes.  (For best results use low heat to ensure your skillets heats up evenly and does not form hotspots.)

Place 1/2 a tablespoon of butter the skillet and distribute over the entire skillet bottom.

When water droplets vaporize on the surface your skillet whisk in the egg mixture.  Occasionally stir the skillet with your spatula and add you onion, mushrooms, etc.

Stop stirring once the eggs have a slightly wet appearance.  (The eggs will continue to cook even after you remove them form the heat.)

Plate the eggs and enjoy.

Equipment

6 6 oz Ramekins

1 baking dish large enough to hold all ramekins

Ingredients

6 large egg yolks

2.5 cups of heavy cream

2/3 cup of sugar

1 or 2 vanilla bean

bittersweet chocolate bar (optional)

Preheat oven to 325 degrees.

Finely cut/shave bittersweet chocolate and place in even proportions in bottom of ramekins

Whisk egg yolks in a bowl and add 1/2 cup of sugar.

Scald cream in sauce pan until.  Cut the vanilla bean length wise and scrape the seeds.  Add the bean pod and seeds to the scalding cream.  Stir thoroughly for 5 minutes.  Remove the vanilla bean pod.

Remove cream from heat.  while continually whisking slowly add the hot cream to the eggs a little at a time.  (if you add the cream to quickly, you will have scrambled eggs!)

Place ramekins into a roasting pan.  Pour the mixture into the 6 ramekins.  Fill each ramekin with the cream/egg mix.  Place the roasting pan into the oven.

With any good pouring cup, pour hot water into the roasting pan. Water should go half way up the ramekins.

Bake until the cream still jiggles (like Jell-O) but no longer ripples (like water). This normally takes about 45 minutes.   Note*Crème Brule is a soft custard so a fully set dish is not desired.

Once the crème is set, promptly remove the ramekin.  Allow to cool for 15 minutes.  Cover with plastic wrap and refrigerate  for 2 hours to 3 days.

before serving, coat the top with crème with sugar and caramelize the top.  Either with a hand torch or with the ovens broiler, apply heat to the ramekins until a golden/caramel brown is achieved.

Server immediately.

 

Culinary Escapes Staff

Culinary Escapes, LLC - Unique Food Tours of Metro Detroit

www.culinary-escapes.com