Advertisement

Slow-cooked scrambled eggs with bottarga

Time Total time: 15 to 30 minutes
Yields Serves 4
Slow-cooked scrambled eggs with bottarga
(Los Angeles Times)
1

Cut the butter into little slivers. Crack the eggs into a bowl and beat with about 1 tablespoon of the slivered butter, grated bottarga to taste, and the salt.

2

Melt 1 tablespoon butter in a 9-inch nonstick skillet. Add the eggs and cook over the lowest possible heat.

3

Rub the bowl of a wooden spoon front and back with the garlic and use this to stir the eggs almost constantly while you incorporate the remaining butter sliver by sliver, taking 10 to 20 minutes.

4

If the eggs begin to set in folds, the heat is too high or you aren’t stirring enough. Use a heat diffuser. If you can’t keep the heat low enough, remove the pan from the heat for 10 seconds at a time to control the cooking. As they first begin to heat through, the beaten eggs will look somewhat like buttermilk -- heavy with occasional flecks of curd. Gradually they will thicken and the curds will proliferate. The eggs will keep cooking off the heat, so remove the pan from the burner while they are still quite soft and stir for another minute. The finished mixture should be slightly curdy, like creamy cottage cheese.

5

Serve a few neat spoonfuls per person, flanked with warm, dry toast and a small salad.

From “The Zuni Cafe Cookbook” by Judy Rodgers.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.