Cooking From Every Angle

Steamed Scrambled Eggs with Prosciutto Breadcrumbs

May 21, 2010 • 32 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Steamed Scrambled Eggs with Prosciutto Breadcrumbs

- Amanda

Last week, over lunch at Gottino with my New York Times editor, Christine, she encouraged me to try the house specialty: steamed scrambled eggs with prosciutto and toast. The name immediately brought to mind Daniel Patterson's brilliant poached scrambled eggs, in which beaten eggs are gently poached in water, then drained, to produce ethereal scrambled eggs. Steamed? Would they be better?

As most of the food at Gottino is prepared behind the bar, they don't bother the basement kitchen with an order for eggs, they simply steam them with the milk frother attached to the espresso machine.

The eggs come out fluffed like a featherbed and creamy around the edges -- a stiff competitor to Patterson's eggs. The silky strip of prosciutto and crusty bread are simply a perk.

Well, I had to try this at home. Late to the steamed scrambled egg "scoop," I found handy instructions from Jessica on Food Mayhem. The process is so easy that for anyone who's afraid to cook eggs, this should be your first foray. You simply beat the eggs with a little butter and salt and then steam them in a pitcher like you would milk. You can put the steamer on low or full blast -- it's up to your tolerance for risk. Either way, they're done in less than 2 minutes -- and do stop slightly before they look finished as, like scrambled eggs done mundanely in a pan, they'll keep cooking.

For the accompaniments, I went my own way. I crisped prosciutto and country bread in the oven, then pulverized them together in the food processor -- to create porky crumbs, a riff on the Sicilian breadcrumbs used to top pasta. And I made a tarragon oil, whizzed together in the food processor once the breadcrumbs had been tapped out.

Yes, it sounds like there are so many parts. But I was sitting down to eat in less than 20 minutes -- I called it dinner. Next time, I'm doing it for friends at brunch.

Steamed Scrambled Eggs with Prosciutto Breadcrumbs and Tarragon

Serves 4

  • 3 slices prosciutto
  • One 1/2-inch thick slice day-old country bread
  • 1/4 cup fresh tarragon leaves
  • 1/4 olive oil
  • Salt
  • 12 large eggs, at room temperature
  • 4 teaspoons unsalted butter, at room temperature
  • Freshly ground black pepper

1. Heat the oven to 375 degrees. Lay the prosciutto and country bread on a baking sheet. Bake until the prosciutto is crisp and the country bread is toasted and dry, 5 to 10 minutes (if one is done sooner than the other, remove it from the oven and set on a plate). Let cool, then grind to a powder in a food processor. Some of the bread may not break down; discard any large chunks. Now you have prosciutto breadcrumbs; try not to eat them all before the eggs are done.

2. Return the food processor bowl to the machine. Add the tarragon and oil and a pinch of salt and puree until the tarragon is finely chopped and emulsified with the oil.

3. Heat the steamer on your espresso machine. In a steamer pitcher, beat together 3 eggs, 1 teaspoon butter and a pinch of salt. Steam, as you would milk, until the eggs are "scrambled" to your liking. The eggs will continue cooking after you stop steaming so stop sooner than you think -- and don't expect them to come out perfectly the first time around. Steamed scrambled eggs take practice! Spoon the eggs into a serving bowl, sprinkle with a heaping teaspoon of prosciutto breadcrumbs and a teaspoon or two of tarragon oil. Repeat with the remaining eggs until you have 4 servings.

 

Jump to Comments (32)

Comments (32)

Default-small
Default-small
Steve_dunn02

over 4 years ago Oui, Chef

I've got such a sucky little steamer on my espresso machine, that I'm not sure I can get this to work properly, but it sounds so good, that I am definitely gonna give it a try. I am tasting some of Carmellini's "Crumbs-Yo!" on top of this dish....I put them on EVERYTHING these days. Thanks for the great recipe. - S

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Catching up on comments, as you can see. Glad you liked the crumbs!

Img_3672

over 4 years ago CheeseLovah

Amanda, how can I save this recipe to my recipe box? I don't see the option on the screen.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

We'll be adding the recipe to the regular recipe database this week and then you can save it -- sorry for the inefficiency. Still working things out!

Img_1862

over 4 years ago liamoran

I learned how to steam eggs a few months ago and I haven’t looked back since. My favorite way to prepare them is with a little butter, a splash of whole milk and topped with truffle salt. It is a decadent treat and impressed my mom (who’s an amazing cook!) on Mother’s Day. I steam eggs more than I steam milk in my espresso machine.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

A-ha! Truffle salt. Wish I'd thought of that.

Default-small

over 4 years ago Savorykitchen

Ok - buzzkill question: how hard is it to clean the steamer wand off? I just don't want my cappuccino to taste like an omelet, no matter how amazing the eggs. :-)

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great question -- I wondered the same thing. If you do it right away, it's actually easier than cleaning milk off.

Default-small

over 4 years ago Nancie McDermott

Amazing! And me completely out of eggs, at noon on a Sunday. I will do this --- adore the notion of seeking to create an effect I've spent so much of my cooking life strenuously avoiding. That is, causing eggs to set/curd up in hot liquid. All that careful tempering, and here we are letting loose, going right in after that very effect. Wonderful; and the following recipe for egg and rice soup looks divine. My hunch is that Asian sesame oil would be a worthy companion for these poached eggs. Espresso machine-scrambled eggs remind me of San Diego's wonderful Pannikin Coffee; one of their fine breakfast offerings, with salsa and English muffin and great coffee on the side.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yeah, I think sesame oil would go very well. The texture of the steamed eggs is not unlike a Japanese omelet.

2009-11-28_phanouropita_acp

over 4 years ago Allison Cay Parker

Amanda--
Wow, this takes me way back to 1987. Right out of high school, I worked for a while in a great little place called Atticus Bookstore Cafe in Westport, CT. It was very unique at the time, though it closed not long after. I ran the espresso bar there. On weekends we made scrambled eggs this way, and it was a real revelation to me at the time. I was 18 years old, and this just busted wide open my too-green assumptions about how we "have" to cook (or use tools) by the manual. I think of the cafe often enough, since actually I still have a pair of coffee mugs that I inherited when they were going out of business... but for some reason I tend to forget about the eggs. Thanks for reminding me. (Word to the wise: make sure to clean off the steam spigot right away--saves a harder job later.)

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Maybe Atticus pioneered this technique? Would be fun to trace its history.

Farmer's_market

over 4 years ago amysarah

I've read about doing eggs in a milk steamer before, but never tried - you've inspired me to dig out my old rig (a wedding gift from many moons ago, before the barista on every corner made me lazy) and try it. Also gives me an idea - we grow red/yellow bell peppers in the summer, so usually have a dish of roasted or grilled ones, marinating in olive oil (depending on use, often garlic too.) A standard weekend breakfast/brunch is a sort of bruschetta - any kind of crusty Italian bread browned in oven , topped with some of the peppers, a bit of anchovy, topped with a fried or scrambled egg...I think the steamed eggs would be great here - the texture contrast from crunchy bread to the light fluffy eggs. Also, prosciutto would be a good alternate way to add that salty note for the sadly anchoviphobic.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Love that that's your standard weekend breakfast -- sounds like everyone eats well in your house.

Monkeys

over 4 years ago monkeymom

Porky breadcrumbs were a big hit at dinner tonight...my 4 year old kept spooning them on! I one-up'd it and added some bacon fat. Tossed over a spring carbonara pasta with asparagus and green garlic. Thank you for the inspiration!

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great sounding dish -- maybe something we can expect to see on the site sometime....?

Lobster_001

over 4 years ago nannydeb

This will be breakfst tomorrow! And those breadcrumbs would be good on Au Gratin potatoes too!

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Like that idea -- enjoy.

P1020611

over 4 years ago mariaraynal

Prosciutto crumbs! Steamed eggs! So smart. Love these restaurant dish makeover pieces.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks -- the prosciutto crumbs were a last minute idea. Now I want to eat them by the spoonful.

Cathybarrow_allrecipes_%c2%a9_2014

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I'm going to rename the coffee machine the breakfast maker. If the porky crumbs could be whizzed in the bean grinder, it becomes the only tool needed on an (electrified) desert island.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Reminds me of an appliance I have from the 1940s -- it's called The Delineator, and has one level for cooking bacon, another for toasting bread and one on the top for frying eggs. Somehow never made it to the mainstream....

186003_1004761561_1198459_n

over 4 years ago dymnyno

It's fun when you can reference over a piece of equipment to make something so easy. Next, someone will market a steamer just for cooking eggs!

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes like that little milk frother wand -- just a heated version!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

The eggs sound good. Don't have a steamer, tho love learning about alternate uses for kitchen equipment (i.e. this, the wok/smoker...) But those breadcrumbs! I'm fantasizing about all the possibilities....

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes -- would be fun to try a carbonara with the prosciutto breadcrumbs as a topping.

Kt_4_web

over 4 years ago FamilyStyle Food

Porky breadcrumbs! A brilliant idea, can't wait to try that. But too bad for me, no milk steamer in my kitchen, alas.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Try Daniel Patterson's eggs -- you can do them on the stovetop. Enjoy!

Default-small

over 4 years ago FortWorthGuy

I am very intregued by the breadcrumb recipe....will try this out for sure. You can use it wherever breadcrumbs are called for, right?

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sure, and even when they're not called for.

Ls

over 4 years ago gluttonforlife

Looks fantastic, Amanda, but I don't drink coffee and thus have no espresso machine. Guess I'll investigate the poaching method...

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Let me know if you try it. You have to drain them well -- cool texture, I love them.