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Longtime readers of this blog know that I have a jones for eggs. Whether the eggs are raw, semi-cooked, or fully-cooked, eggs add so much flavor and texture to food. We keep chickens and I enjoy eating freshly-laid eggs for breakfast. (We call our eggs, “Laid in Ladue.”)

The optimal cooked temperature for eggs is a custard, a creamy liaison of the egg protein that happens at 180 degrees, but before the egg coagulates and scrambles at 190 degrees. Ideally, eggs are soft and wet like whipped cream, not dry and hard. When eggs are scrambled in a hot fry pan, they can quickly dry out. When the eggs are cooked at a lower temperature, the eggs are very creamy. This scrambled egg is cooked in a double-boiler while constantly whisking with a wire whip, which creates a sauce similar to hollandaise, but not as rich. In honor of custardy eggs, I have a new favorite breakfast.

Poached Egg Topped with Scrambled Egg

  • 2 eggs
  • 2 tablespoons heavy cream
  • salt and pepper

In a pan of simmering water, gently poach one of the eggs until the white is set but the yolk is still runny, about 2 minutes. Meanwhile, in a stainless steel bowl, whisk together the other egg with cream and salt and pepper. Place the bowl over the simmering water and — while whisking constantly — cook the egg until slightly thickened, about 2 minutes. Use a slotted spoon to remove the poached egg and dry on a towel. Place in a bowl and pour the scrambled egg sauce on top.