With the help of Hans Välimäki, you will make the best scrambled eggs in your life.
The perfect scrambled eggs are made in a water bath. It succeeds from some masters directly in the pot on the hob, but the chef Hans Välimäki directly recognizes that he is not one of those masters.
According to Välimäki Heston Blumenthalin with the help you make the best scrambled eggs in the world.
Basically, all egg dishes should be coagulated. The omelette is to be made pancake-like in a frying pan, according to French doctrine, the fried egg should not have a crispy edge and the scrambled egg should not be cracked.
Hans Välimäki reminds that despite what the French chefs instruct, you can also make fried scrambled eggs in your home kitchen. But sometimes you should also try cooking in a water bath. Mikko Huisko
– If you make the scrambled eggs in a water bath, the scrub will have a good and moist texture. The same does not work in the boiler on the plate, because the liquids evaporate faster from it, Välimäki says.
Although the omelettes in hotels are generally considered perfect, Välimäki disagrees.
– Often the omelettes in hotels are very crumbling, in the style of a scrambled egg made in the oven. Most of the time, it’s just a plate snatched from the oven, Välimäki regrets.
He states that the idea of scrambled eggs has been misunderstood.
The scrambled eggs should be velvety soft. MIKKO HUISKO
The perfect omelet by Heston Blumenthal
4-5 eggs
50 g butter
0.5 dl of milk
4-5 tablespoons whipped cream or crème fraîche
salt
pepper
On:
browned butter
fresh freshly chopped chives
a few drops of sherry vinegar
1. Mix eggs, butter, cream and milk in a heat-conducting bowl. Cook in a water bath while stirring gently until the end result is a creamy and full-bodied looking egg bun.
2. Serve on plates and Finish with nut butter, sherry wine vinegar and fresh freshly chopped chives.
Browned butter:
win
1. Place a fair-sized churn of butter in a saucepan and toast until the butter has turned a beautiful golden brown color.
2. However, be careful not to cook the butter at too hot a temperature, because then it tastes burnt (just like everything else fried in too hot).
3. In addition to the eggplant, gather on a plate fried black sausage, white or any other beans, for example in tomato sauce (if you buy ready-made, check the taste before serving and add salt and pepper if necessary), fried potatoes, toast.
Hans Välimäki guides the readers of Iltalehti to make brunch dishes using four different instructions. This is part 2/4.