On a quiet, leafy street in New York City’s West Village, there is Buvette, a place that defies categories. It is a restaurant, café, and bar all rolled into one. Chef Jody Williams calls it a gastrothèque. Valentina Rice, author of Recipes From Many Kitchens, believes it’s Buvette’s technique for steaming scrambled eggs with a coffee machine that secured Williams’ status as a true genius in her mind. The chef’s inspiration for steamed eggs came while working for Thomas Keller at his 1980s New York restaurant, Rakel. One of the signature dishes was mushroom cappuccino, created with steamed milk atop a rich consommé and finished off with grated black truffles. Imagination piqued, Williams began to experiment with the powerful steamer at Gottino on her Faema espresso machine. The result is a plate of the fluffiest eggs ever.
Steamed Eggs for One
- Yields: 1 serving
- Total Time: 5 minutes
Beat all the ingredients together in a tall porcelain jug.
Turn the steamer of your espresso machine to full power and release any water into a cup, then discard.
Insert the wand into the egg mixture and slowly mix with a fork until the eggs are creamy and soft.
Remove just before they’re done (after about 30 seconds), as they will keep cooking a bit from the residual heat.
Granted, not everyone has a commercial espresso machine at home, so here’s how to achieve a similar creamy result on the stove.
Stovetop Eggs for One
Whisk the eggs and salt in a bowl.
Set a heavy saucepan over low heat and add half of the butter. Once the butter is melted, add the egg mixture.
Using a wooden spoon, continuously scrape the bottom of the pan so that as the eggs begin to cook you create a new layer of uncooked egg.
Remove the pan from the heat just before the eggs are ready, between 5 and 10 minutes, as they will continue to cook a little. They should be incredibly creamy and just beginning to set.
Add the remaining butter and combine well.
Serve immediately on sourdough toast drizzled with olive oil. Sprinkle on some freshly grated Parmesan, a little salt, and a few grinds of pepper to finish your eggs.
Excerpted from Recipes From Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes by Valentina Rice.