Recipes: Scrambled Eggs a la Escoffier

SCRAMBLED EGGS A LA ESCOFFIER

Serves 2.

Note: You'll need a double boiler or two pans, one of which sits inside the other. Brioche are small French buns. No brioche? Serve over toast.

• 3 tbsp. unsalted butter, divided

• 1 large garlic clove, peeled

• 6 eggs, at room temperature, lightly beaten

• 3 tbsp. heavy cream

• Chopped chives, for garnish

• Salt and pepper to taste

• 2 brioche

Directions

Gently melt 1 tablespoon butter over very low heat in a double boiler (with simmering water in the lower compartment) or a frying pan sitting in a larger pan of simmering water.

Cut a thin slice off the garlic to expose the flesh; discard the slice. Add the garlic clove to the pan with the butter. Once the butter is just melted, pour in the lightly beaten eggs (which need to be at room temp so they don't curdle). Very slowly, stir the eggs with a wooden spoon over the barest of heat.

Be careful that the eggs don't clump. Your finished product will resemble a very soft custard. When the eggs are nearly set, about at the 15- to 20-minute mark, remove the pan from the heat. Discard the garlic. Sprinkle the eggs with 2 tablespoons (finely diced) butter, the cream and chives. Salt and pepper to taste.

Cut the top off of a brioche and scoop out the center. Gently whisk the ingredients to incorporate them. The eggs should be set in creamy curds. Spoon them into the brioche case. Top with lid and serve.

Variation: You can add 1/2 ounce of foie gras and 1/4 ounce of truffles to the end of the cooking process instead of the chives. Place the eggs in the brioche and add a generous shaving of truffles. Escoffier called this version "Scrambled Eggs a la Bohemienne."

Nutrition information per serving:

Calories795Fat65 gSodium314 mg

Carbohydrates28 gSaturated fat34 gCalcium122 mg

Protein24 gCholesterol720 mgDietary fiber1 g

Diabetic exchanges per serving: 2 bread/starch, 21/2 medium-fat meat, 101/2 fat.

SIMPLE RASPBERRY SOUFFLÉ OMELET IN STYLE OF ESCOFFIER

Serves 2.

Note: This dish is baked in a deep-dish pie pan or ovenproof clay casserole. Be sure the eggs are at room temperature. Vanilla sugar can be made by adding a vanilla bean to 1 cup sugar and placing it in a sealed jar for at least a week to flavor the sugar.

• 2 tbsp. butter, cut into pieces

• 6 eggs, at room temperature

• Grated zest of an orange

• 3 tbsp. vanilla sugar (see Note)

• Powdered sugar, optional

• Raspberry Sauce (see recipe)

• Clotted cream (commercial or homemade; see recipe)

Directions

Preheat oven to 400 degrees.

Place butter in a pie pan or ovenproof clay dish and put in oven until the butter melts.

Separate eggs. Beat the egg yolks, orange zest and vanilla sugar until light and fluffy, on medium-high to high speed, for about 3 minutes.

Whisk egg whites until stiff, but not dry. Gently fold yolks into whites a bit at a time. Don't over-incorporate; streaks of white in the yellow are fine.

Open oven. Slide eggs into the hot pan. Bake for 20 to 25 minutes until set. Sprinkle with powdered sugar, if desired. Serve with raspberry sauce and clotted cream.

Nutrition information per serving (with 2 tablespoons each of sauce and cream):

Calories526Fat33 gSodium300 mg

Carbohydrates37 gSaturated fat16 gCalcium116 mg

Protein20 gCholesterol610 mgDietary fiber5 g

Diabetic exchanges per serving: 1/2 fruit, 2 other carb, 3 medium-fat meat, 31/2 fat.

RASPBERRY SAUCE

Makes about 1 cup.

• 10 oz. frozen raspberries or 2 pints fresh, divided

• 1/4 to 1/3 c. sugar, or to taste

• 2 tsp. lemon juice

• 2 tsp. Grand Marnier (orange- flavored liqueur)

• 1 tsp. orange zest

Directions

In a saucepan, combine half the berries with the sugar, lemon juice, Grand Marnier and orange zest.

Mash the berries in the pan. Add the remaining berries and cook over medium heat until mixture thickens. Cool.

CLOTTED CREAM

Makes about 2 cups.

Note: If you can't find clotted cream at the store, here's a good substitute.

• 1 c. heavy cream

• 1/3 c. sour cream

Directions

Whip cream until it forms peaks and then quickly fold in sour cream. Incorporate well. Refrigerate for at least 2 hours.