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Scrambled Sunnyside Up Recipe

Ingredients

How to make it

  • Start bringing a pot of water to a boil, and preheating your pan to medium low heat.
  • Separate the eggs into yolks and whites.
  • Beat the whites with a whisk until they are nice and bubbly, but not peaked, if they peak force them to collapse.
  • Add the cup of water gently to the yolks, and put the mixing bowl over the pot of water, and put a candy thermometre in that bowl, when it reaches 58 celcius, slowly add cold water to bring it back down to 55, keep it there for 10 minutes. You can also use this process to prepare yolks for mayonnaise.
  • after 6-7 minutes have passed with the temperature being kept stable put the butter in a pan, add the garlic, and wait for it to get fragrant. and then add the egg whites, and continue to draw them into the centre of the pan, until they are almost solid, and put them onto the plate, forming a circular nest for the yolks.
  • After the yolks have pasteurised (been brought to 55 throughout killing all bacteria) drain the bowl with your fingers to catch the yolks, plastic gloves would be a good idea. You could also use a slotted spoon to get the yolks if the water is not too shallow. Place the yolks in the centre off your scrambled egg white, and don't forget the toast to dip into the egg yolk.

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The Cook

sckewer Guelph, CA

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