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Caramelized Shallot Soft Scrambled with Comte<\/p>\nCaramelized Shallot Soft Scrambled with Comte<\/p>\n
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3 eggs, cold from the refrigerator<\/p>\n
1\/2 tsp. Diamond Crystal kosher salt, plus a pinch for the shallots<\/p>\n
1 heaping T. cold creme fraiche<\/p>\n
3 T. salted butter<\/p>\n
1 large or 2 medium shallots, peeled and finely diced<\/p>\n
1\/4 C. grated Comte cheese<\/p>\n
Flaky salt<\/p>\n
Freshly cracked black pepper<\/p>\n
<\/p>\n
Crack the eggs into a small bowl. Add the kosher salt. Use a fork to break the yolks, then forcefully whisk the eggs together for 30 seconds, or until totally homogeneous. Add the creme fraiche to the eggs in 5 or so little pieces (so it\u2019s not all in one clump). Refrigerate the bowl while you cook the shallots.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Set a small to medium nonstick or well-seasoned carbon steel skillet over high heat. Drop in 2 T. of the butter. When it melts and foams, adjust the heat to medium-low and add the shallots with a pinch of kosher salt. Saute, keeping the heat moderate to avoid burning the butter, for 8 to 10 minutes, until the shallots are translucent and browning around the edges and they taste sweet and concentrated. Turn the heat to low and push the shallots to the sides of the skillet. After about 1 minute, add the remaining 1 T. butter. Add the cold eggs. Do not touch them for 90 seconds! Seriously, I\u2019ll know. After 90 seconds, the eggs should have begun to set up around the sides, like the very early stages of a French omelet. Rotate the pan 180 degrees, so its handle is facing the opposite way it was facing before. Use a silicone spatula to draw in the eggs and shallots from the edges, almost to the middle, but off to one side by a few degrees, like the spatula is a pilot taking a plane just off course. As you scrape toward the middle, be sure to scrape under the set eggs you\u2019ve just drawn inward before moving on to the next stroke. Don\u2019t touch for another 90 seconds! I\u2019ll definitely know. After 90 seconds, repeat this spatula motion. Sprinkle the grated Comte over the middle of the eggs, where the large, set curds are hanging out. Turn the heat up to medium and finish cooking for 20 to 40 seconds any runny egg around the edges that has stubbornly refused to start firming up. Pull the eggs from the heat while still glossy on top and slide onto a plate. Serve topped with flaky salt and black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Caramelized Shallot Soft Scrambled with Comte 3 eggs, cold from the refrigerator 1\/2 tsp. Diamond Crystal kosher salt, plus a pinch for the shallots 1 heaping T. cold creme fraiche 3 T. salted butter 1 large or 2 medium shallots, peeled and finely diced 1\/4 C. grated Comte cheese Flaky salt Freshly cracked black pepper Crack the eggs into a small bowl. Add the kosher salt. Use a fork to break the yolks, then forcefully whisk the eggs…<\/p>\n