Let me start by saying eggs, but especially these Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs, should never ever be pigeonholed in the breakfast food category. A luscious, beautiful egg dish transcends the breakfast hour. Almost effortless, they are equally fantastic for lunch, dinner as well as one of those after a long, late night meals. If you haven't yet embraced eggs as a twenty-four seven main dish, you still can.
Before I tell you about the dreamiest eggs I have ever eaten, I need to share a few egg stories. As a kid growing up, I was tormented by having to eat eggs for breakfast. Especially before getting into a hot car, on a sunny hot day, sitting in the back seat for a three hour drive in an un-air-conditioned car for the annual family vacation to Wisconsin Dells. For years I associated car sickness with eggs. But then I learned sitting in the back seat was the real culprit. Sometimes after a Saturday morning run, the girls will go out for breakfast. Almost always I order a scrambler. Sometimes with spinach, mushrooms and goat cheese, but always, always with the request the eggs be scrambled soft. If, for any reason, I get distracted and don't put this qualifier on, my friends remind me. But I have now learned I have been ordering my eggs all wrong! Which might explain why I am not always happy when my scrambler arrives. Instead of soft, I should have been ordering them creamy. As far as who makes THE best scrambled eggs in the family, well for decades that distinction has been held by, as my niece and nephew would say without hesitation, 'Uncle Greg'. However, that is now about to change as I have finally (after all these years) discovered the perfect technique to make THE BEST creamy scrambled eggs! The scrambled egg bragging rights torch has now been passed to me and I couldn't be more thrilled.
As much as this recipe post is about making the creamiest scrambled eggs, it's also about elevating your egg dish game to an A+ level using thinly sliced prosciutto, burrata, fresh herbs, and thickly sliced toasted ciabatta bread. I must shamefully confess I have now made the Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs three days in a row. I am officially obsessed with this dish.
Scrambled eggs were meant to 'creamy, fatty and delicious' says chef Michael Symon. And, if weren't for him, I may have never discovered the secrets to creating the most delectable, most perfect, most luscious scrambled eggs. So as not to make you wait unnecessarily, here are the big three: adding butter to eggs during the whisking process, using a spatula while cooking, and moving the pan on and off the heat while cooking. While those may not sound like scrambled egg masterpiece creating techniques, they are!
Whipping up the eggs is a first important step. You want them light and airy. Using two forks versus a whisk works perfectly. If making three eggs, use a pad of soft, room temperature unsalted butter, a tad shy of a tablespoon. Very lightly season with Kosher salt (you will be salting again, so go easy here) and give the eggs another little whip.
Before I talk about cooking the eggs, let me share some of my personal biases. Don't use anything metal to stir your eggs. Use a spatula. It will help you create better egg pillows and it won't scratch or damage your pans. Some swear by using a non-stick pan when making scrambled eggs, I prefer a heavier bottomed pan (like copper) even if the clean-up is harder. But whichever pan you choose, make sure it's not too small or too big for the number of eggs you are scrambling.
To cook the (three) eggs, over medium heat melt about a tablespoon of unsalted butter in your pan of choice. When the butter has just melted, add in your eggs. Wait ten seconds for the eggs to start to set up, then swirl them around with a spatula to create soft, pillowy curds. Once you start to see some curds forming, remove the pan from the heat and keep stirring (your pan is hot so the eggs will continue to cook). After about 10 seconds return the pan to the heat and stir only until the curds are set and a little wet. This happens quickly. Immediately remove your creamy scrambled eggs from the pan and spoon over the lightly buttered toasted ciabatta topped with some prosciutto. Season with some Kosher salt and freshly ground black pepper. Now you are ready to top with some burrata and freshly chopped herbs. Note: If you are making more than three eggs you may need to wait longer than 10 seconds for the egg curds to initially form. But three eggs made just enough to serve two or one very hungry person.
Just in case I didn't make it clear, you are going to need to have your ciabatta toast made (and lightly buttered) and topped with two thin pieces of prosciutto before you start making your eggs. Timing is everything when making dreamy, creamy scrambled eggs. Have this dish partially assembled as if you do not immediately removed the eggs when done to creamy perfection, they will continue to cook in the hot pan. And your eggs will not be as luscious.
Topping with generous piece of fresh burrata and some fresh herbs are the finishing touches to this over the top, dance party worthy egg dish. When choosing herbs, consider chopped chives and fresh thyme as a combination; chopped chives and tarragon as a combination, or chopped chives, fresh thyme and micro-greens as a combination.
If you are invited over for breakfast, a casual impromptu lunch or dinner, or are hungry after going out for cocktails, don't be surprised if this is what I make. Just sayin.
Recipe
Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs
Serves 1-2
Ingredients
3 large eggs (you can use 4 if you want two slightly more generous servings)
2 Tablespoons of unsalted butter, room temperature, divided
Kosher Salt or flaky sea salt
Freshly cracked Black Pepper
2-3 ounces of burrata (from a 4 ounce ball of burrata)
4 slices of prosciutto
2 thickly sliced on the diagonal (1/2" thick) pieces of ciabatta, toasted and lightly buttered
2 teaspoons freshly chopped chives
2 teaspoons freshly chopped thyme
Radish micro-greens (optional, but really good if you can find them)
Directions
1. Just after you finishing mixing your eggs, but before you begin cooking them, toast and butter two thick slices (about 1/2" thick) of ciabatta. Lightly butter, place on serving dish and top with two slices of prosciutto.
2. In a medium sized bowl, use two forks to whip the eggs into a light and airy consistency. Add in a tad shy tablespoon of room temperature unsalted butter and a light sprinkling of Kosher or flaky sea salt. Give another quick whip (10-15 seconds).
3. In a 6" sized pan, melt one tablespoon of butter over medium heat. As soon as the butter is melted, add in the eggs. Wait about 10 seconds to allow the eggs start to set up, then use a spatula to create soft curds. Once curds have started to form, remove the pan from the heat for about 10-15 seconds and continue stirring. Then return the pan to the heat and cook just until the eggs are fluffy, yet have a wet consistency. Immediately evenly divide the eggs onto your prosciutto topped ciabatta toast.
4.Season with Kosher salt and freshly cracked black pepper.
5.Top with a generous spoonful of burrata and sprinkling of freshly chopped herbs.
6. Serve with juice, coffee and/or tea and some fresh fruit.
Notes: (1) It's important to have all of your ingredients ready when making this dish (e.g., herbs chopped and ready). (2) If you watch Michael Symon make these eggs, he adds even more butter to the eggs while they are cooking. I didn't and probably wouldn't. I loved the luscious flavor and consistency of them using almost two tablespoons of unsalted butter. (3) You can make this a vegetarian dish by replacing the prosciutto with thinly sliced avocado.
Little Compton, Rhode Island
