Scrambling Eggs with an Espresso Machine
Typical of most wands, the milk-steaming one attached to an espresso machine can be magical. Jessica of Food Mayhem discovered this was the trick behind Gottino's delicious steam scrambled eggs. According to chef Jody Williams:
Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny.
The eggs turn out creamy, tasty, and melt-on-your-tonguey. Calling all baristas: when nobody's watching, go grab an egg, crack it into one of those mini milk-steaming pitchers, and report back. Just beware of the floating egg bits in the next latte order.
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6 Comments:
We actually registered for an espresso machine when we got married for doing just this, but be forewarned that it's a real pain to clean up the egg. Conneticut Muffin in Bklyn Heights will make eggs like this if you get there before noon and it's not busy...but it's such a pain that they occasionally just say no!
nithya at hungrydesi at 8:01AM on 10/05/09
that is really horrifying. we have a cimbali in my office and when you unscrew the steamer cap, there is plenty of residue milk crust in there because sure you wipe off the exterior, but stuff still gets all up in the nooks and crannies of the screw threads... i can't imagine doing that with eggs... seems very unsanitary.
soopi25 at 9:50AM on 10/05/09
There's a little eatery chain in San Francisco, called Soup Freaks, that has been making eggs this way since they opened a few years ago. They put a tubing on the steam nozzle of the espresso machine and whip up scrambles this way, so I think the clean-up is minimal and dried egg build up is not such an issue.
AnnieNT at 11:58AM on 10/05/09
I believe Cafe Lalo in NYC does their eggs this way too - my recollection is that its the ONLY way they do their eggs...
kitchenhell at 12:13PM on 10/05/09
I find scrambling eggs really slowly over the lowest possible heat gets you delicious, rich, and nearly runny eggs (like these, with cilantro scrambled in). I've also heard you can use a double boiler to make eggs with the absolute smallest curd. And neither creates much of a mess!
Big Girls Small Kitchen at 12:21PM on 10/05/09
I barista and bake at Cafe Flo in Chico, CA. We serve fresh breakfasts and have reserved one of our espresso machine's steamer wands for this very purpose.
Tips: Use a pitcher with straight sides, that way the steam moves evenly around the eggs. Swirl the wand around the edge of the pitcher, and then into the middle to finish. You'll get used to "hearing" the eggs when they are done, be careful they cook fast! Mix in a handful of cheese or spinach when done for extra tastiness.
Cleaning: use the same pitcher that you steamed the eggs in, half-full of water to dip the wand in. Steam the water (don't boil it) and quickly wipe the softened egg off the wand with a clean hand-towel. Use a thermometer/fork for scratching bits off the cap. Always clear the wand of accumulated water and egg before dipping into a new batch, and most importantly, ENJOY!
Siobhan at 11:40PM on 10/05/09