James Beard-nominated chef, David Porras, shows how to make gourmet soft-scrambled eggs, topped with stridolo and stinging nettle greens.
Put all the ingredients in a bowl and mix together. Set aside.
Put cut bacon into pan over medium heat and cook for 2 minutes. Add shallots and olive oil. Stir to mix ingredients together in pan. Cook for another 2 minutes, stirring occasionally.
Place stinging nettle over top of bacon-shallot mixture, but do not stir nettle in yet; let it steam instead. After another minute, add stridolo/colleja, then stir all ingredients together. Cook for one minute, then remove from heat and set pan aside.
Crack one egg at a time into bowl. Then pour each egg into a taller mixing bowl once you know there are no broken shell bits.
Emulsify eggs with an immersion blender for about 1 minute. (*If you don’t have an immersion blender, use a whisk or duo whisk for 2 minutes.) The aim here is to perfectly mix the eggs and beat air into them. Then pour through a strainer into a bowl.
Pour eggs into an UNHEATED buttered/coated pan over medium high heat and immediately add solid butter to eggs in pan. Begin stirring eggs and scraping pan with silicone spatula. As pan begins to heat, turn heat down to medium. Stir eggs and scrape side of pan continuously with silicone spatula while removing pan from heat in cycles for 45 seconds over heat (or less depending on stovetop) then pulling it off heat for 45 seconds. This is a much slower cooking process than you might be used to for making scrambled eggs since the goal is to achieve a more delicate, custard-like texture that highlights the delicate protein and culinary potential of the eggs. Total cook time for 3 scrambled eggs in this recipe was 7 minutes and you’ll be constantly stirring and scraping the pan the whole time. After 7 minutes, remove eggs from heat and add a splash (about 1 tbsp) cream and salt to taste. Stir in with spatula.
Immediately transfer scrambled eggs into serving dishes so they don’t continue to cook in pan. Put wilted veggie topping pan back over heat for one minute to warm up prior to plating.
Scrambled eggs should now be in serving dishes. Put wilted vegetables in ring around outside of eggs
Put fresh veggie topping/leaves over top of wilted veggies, then crack pepper over dish.
Place seasonal flowers over vegetables. Put scoop of sour cream or crème fraîche on eggs in center of dish. For clean, elegant look, dip spoon in bowl of hot water and scrape out cream similar to an ice cream scoop. Dip spoon back and forth between hot water and cream as you scoop. Serve immediately.
Gourmet soft-scrambled eggs with stridolo/collejas & stinging nettle https://www.tyrantfarms.com/gourmet-soft-scrambled-eggs-with-stridolo-collejas-stinging-nettle/