How to make the perfect fluffy scrambled eggs, according to Martha Stewart

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Use this hack to rid your life of dull and rubbery eggs.

At KCM, we believe in the power of Martha Stewart. After all, it’s a coastal style icon whose legendary food, reputedly luxurious tablescapes and sharp approach to entrepreneurship are both simple and meticulous. As a celebrity chef, she has written almost a hundred pounds and is a TV mainstay — but she still has the energy to regularly collaborate with Snoop Dogg and put together some of our favorite delicious, nutritious meal kits. We’ve been following it for decades, and our well-stocked pantries and sleek dinner plans are all the richer for it.

So of course, when we found out that Martha had a useful and simple egg hack, we were all ears. After all, despite cracking and cooking countless eggs, our scrambles sometimes turn out dense, rubbery, and just plain dull. And there’s nothing worse than a supposedly low-effort breakfast that ends up requiring emergency response.

It turns out that the secret to Martha’s hack is a very special piece of equipment: a espresso machine with steam wand. New York chef Jody Williams tricked Martha into using a simple cappuccino maker to steam eggs. If you don’t have a handy home device, we have good news for you: you can also use a much more affordable milk frother to get that enviable down. And if you need help finding the best frother, we have a good line up.

Martha’s way, this recipe recommends serving your deliciously fluffy eggs with scrumptious accessories. She suggests prosciutto, smoked fish, soft or hard cheeses or fresh cream. You can also fry a few strips of bacon – or keep your meal super minimalist by serving the eggs with a few humble pieces of buttered toast.

You can check out Martha’s recipe below, as borrowed from her prolific blog:

Ingredients

3 large eggs

1 tablespoon of butter

Prosciutto and Parmesan cheese, for serving (optional)

Smoked salmon, capers and cream, to serve (optional)

Goat cheese and sun-dried tomatoes, for serving (optional)

Crack eggs into medium bowl; whisk to combine. Transfer to a large heatproof porcelain pitcher and add the butter. Immerse the steam wand of an espresso machine into the pitcher and release the steam, moving the pitcher up, down and side to side to evenly cook the eggs, about 30 seconds. Serve immediately with desired toppings.

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