By now, I’m sure you think I’ve appointed myself as the personal prophetess of the almighty Hatch Chile. And what an appointment it would be. I can’t help myself… I just get a little chile fever and have to share.
You’ve seen me go through persimmon obsessions and semifreddo phases. But this goes beyond a simple obsession to chile mania.
In the past week, I’ve covered Buttery Hatch Chile Mussels and Hatch Chile Mint Limeade. I also see some salsa in the future.
I taught a cooking class this month about cooking with chiles. I asked everyone how long it takes them to make scrambled eggs. The answers were skewed towards 1-2 minutes tops. From there, I had to pull out to worn phrase: “Well, you’re doing it wrong.”
Scrambled eggs should be anything but the hard little globs that most people make of them. It is a travesty to both egg and eater. A little heat, a little salt and a little time are needed to bring out the very best an egg has to offer. So, I don’t scramble – I soft scramble with gentle nudges, turning off the heat entirely when things start moving towards the too firm. It is a pattern: heat + nudging – heat + more nudging {repeated} until the eggs are just shy of cooked.
I am not usually one to lecture, but I do feel like I have to defend the gentle egg against everyone who claims they don’t like scrambled eggs. In my class, I also talked about mixing in a generous dollop of Creme Fraiche for a touch of decadence far in excess of the dollop added.
Creme Fraiche is one of my secret ingredients. Cake needs some moisture? Creme Fraiche. Fruit needs dipping? Creme Fraiche. Food too spicy? Creme Fraiche. You get the idea.
The combination of egg and chile and cream is magical and the best way I can think of to start or end your day. I hope you do.
Ingredients
- 3 eggs
- 2 tablespoons Creme Fraiche
- 1 tablespoon Unsalted Butter
- 2 Roasted Chilies, seeds & membranes removed, chopped
- Salt & Pepper to taste
- Optional: Crumbled Cotija Cheese / Chopped Cilantro
Method
- Whisk eggs together with crème fraiche and a little salt. There will still be chunks of the crème fraiche, but that is normal – you don’t want to over mix.
- Melt the butter in a non-stick pan over medium-high heat. Add the chopped chiles and allow to sizzle for just a moment. Spread the chiles evenly throughout the pan.
- Pour the egg mixture into the pan. Let sit for about 5 seconds and turn off the heat (or remove the pan from the heat). Gently nudge the cooking eggs around in the pan. Return the pan to the heat briefly until the eggs start cooking again and remove them from the heat. Repeat this process multiple times until the eggs are just cooked through – not runny and not hard. It will take 7-10 minutes.
- Serve hot with cotija cheese on top
-Lydia, Hatch Chile Prophetess
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Yums
Finally someone who gets it. I love soft scrambled eggs. A little nudge here and there and you have perfection. Although I don’t whip the eggs before hand because I like seeing the whites and yellows. Next time I will have to try it with creme fraiche, I usually use sour cream. Quite different I know but I love it.
So right you are, Ellen!