Scromlette

Leek and Reggiano Scromlette

 

This is a fusion between scrambled eggs, fried eggs and an omelette. Kept very slightly on the edge of underdone when removed from the pan you’ll encounter a creaminess and succulence that is more than enough to do away with the need for sauce.

Leek is a truly wonderful vegetable, providing a complex flavour that errs on the side of caution compared with its close relative the onion. Gently sautéed in a good French butter with a hint of sea salt and turn of coarse black pepper the kitchen becomes a shrine to all that is good about food and cooking.

One of the things that excites the palette is the surprise of a burst of flavour that was not present in the previous bite. On this accord ensuring that the Dijon mustard is swirled into the eggs rather than mixed to complete homogeneity ensures that the jewels of surprise will be abundant.

Although there are many forms, Parmesan (Parmigiano) truly comes in only one form, Reggiano, named after the district in Italy. It has a great acidic bite, a creamy under note and distinctive crystals of umami that ‘pop’ in the mouth to reveal a complete taste sensation. The eggs are therefore finished with Reggianio, finely grated and allowed to melt to the point of mild submission before being served.

The egg needs to look like marble – a mottled interweaving of white and yellow streaks. Any more and it is more like an omelette or scrambled eggs, any less it will be more like a fried egg.

 

Serves: 1 – best to make these individually
Preparation: 5 minutes
Cooking: 10 minutes

 

Ingredients:

2  Free range eggs |
20g  Butter | Use a good butter
1  Leek | White to pale green part only – green to dark green is too tough.
1 tsp.  Dijon mustard |
A good grating  Parmesan | Add as per your taste. Remember Reggiano is best.

Sea salt and black pepper for seasoning

 

Method:

Put a small omelette pan (frying pan) over a medium heat and add the butter.

Prepare the leek by removing the root end and then removing the outer layer. Wash thoroughly, dry and finely chop the leek’s white part.

Once the butter is foaming add the leek and a little seasoning and cook gently over a low heat until soft. Now turn the heat up to high and add the eggs. Using a wooden spoon swirl them around in the pan until they create a marble effect. Now add and swirl around the dijon mustard and a little seasoning. Spread over the grated Parmesan. The scromlette is ready when it is only just under cooked on the surface. Serve immediately. Any residual heat will finish off the cooking. Serve with a tasty sourdough. Bon appetit!

Note:

  • When buying a leek look for one that has a significant white to pale green part – the green to dark green part tastes ok but has a tougher unpleasant texture. The discarded green parts can be retained and used in making stock (ensure that all dirt has been removed).
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