Scrambled eggs di Anthony Bourdain
ingredients
- Uova, 4
- Bacon a fette sottili, 125 gr
- Panna acida, 2 cucchiai
- Erba cipollina, q.b.
- Burro, q.b.
- Sale, q.b.
- Per preparare le scrambled eggs di Anthony Bourdain, taglia per prima cosa il bacon a listerelle sottili (1).
- Sminuzza finemente l'erba cipollina (2).
- Rompi le uova in una ciotola, sbattile con i rebbi di una forchetta (3) e aggiungi un pizzico di sale.
- Scalda il bacon in una padella antiaderente (4).
- Unisci quindi una noce di burro (5).
- Fai rosolare il salume su fiamma dolce (6).
- Profuma quindi con 1 cucchiaio di erba cipollina sminuzzata (7).
- Versa le uova sbattute (8).
- Lascia rapprendere leggermente le uova (9).
- Rompi le uova con un mestolo di legno (10) e mescola delicatamente per qualche istante.
- Quando le uova saranno strapazzate ma ancora morbide e cremose, aggiungi la panna acida (11).
- Amalgama brevemente (12) e leva dal fuoco.
- Distribuisci le scrambled eggs di Anthony Bourdain sui piatti individuali (13), porta in tavola e servi subito.
Scrambled eggs are a great classic of Anglo-Saxon cuisine, prepared here according to the recipe of Anthony Bourdain, the famous American chef, gastronome and writer, depicted in the film Tony – Diary of a Young Chef, directed by Matt Johnson and released in theaters on August 27.
Anthony Bourdain's version focuses on simple, high-quality ingredients, such as fresh eggs, thinly sliced bacon sizzling in melted butter, and chives for flavor. The final addition of sour cream, besides making the dish creamier, gives the dish a pleasant tangy note that pairs beautifully with the rich, full-bodied flavor of the butter.
For best results, the eggs should be runny, meaning soft and moist enough, and never dry or curdled. This is why it's important to cook them over low heat and stir them gently with a wooden spoon, using figure-eight movements to create soft, airy curds.
Learn how to make Anthony Bourdain's scrambled eggs with step-by-step instructions and tips.
Come preparare le scrambled eggs di Anthony Bourdain
To prepare Anthony Bourdain's scrambled eggs, first cut the bacon into thin strips 1.
Finely chop the chives 2.
Finely chop the chives 2.
Break the eggs into a bowl, beat them with the prongs of a fork 3 and add a pinch of salt.
Heat the bacon in a non-stick pan 4.
Then add a knob of butter 5.
Then add a knob of butter 5.
Brown the salami over a low flame 6.
Then season with 1 tablespoon of chopped chives 7.
Pour in the beaten eggs 8.
Pour in the beaten eggs 8.
Let the eggs set slightly 9.
Break the eggs with a wooden spoon 10 and mix gently for a few moments.
When the eggs are scrambled but still soft and creamy, add the sour cream 11.
Mix briefly 12 and remove from the heat.
Mix briefly 12 and remove from the heat.
Divide Anthony Bourdain’s scrambled eggs among 13 individual plates, bring to the table and serve immediately.
