Aged-Cheddar & Chive Scrambled Eggs on Toasted Sourdough
AGED-CHEDDAR & CHIVE SCRAMBLED EGGS ON TOASTED SOURDOUGH
by Chef Trevor Jerram
“This is a method of cooking eggs I learned at a very well-known restaurant in the heart of London, England called Pollen Street Social. Scrambled eggs are, in my opinion, the smartest way you can prepare eggs and this method guarantees a truly delicious result.”
Your desired number of eggs (one per person)
Sourdough Bread for Toast
Bring a pot of water to a boil. Once water comes to a rolling boil, place desired amount of eggs in carefully using a slotted spoon for 4 ½ minutes. In the meantime, prepare an ice bath. Once time is up, remove eggs quickly and refresh them in the ice bath.
Split the unpeeled eggs in half with a knife and then, using a small spoon, scoop out the liquid yokes and keep aside for later.
Using the same small spoon, carefully scrape out the cooked egg whites ensuring not to get any shell in with the whites.
Transfer the egg whites to a cutting board and chop with a knife until very fine. Mix back in with egg yolks from earlier. Everything up until this step can be done ahead of time.
Recipe by: Chef Trevor Jerram
Currently in London, England