Dan Barber's Scrambled Eggs 2.000

Goran Kosanovic for The Washington Post

May 12, 2017

This is Dan Barber’s revised version of the scrambled eggs that changed his life as a child -- and a more luxurious dish than what most of us expect when we hear "scrambled eggs."

The chef uses a pot, rather than a double boiler, and stirs almost constantly. The herbs are optional; they were not in the dish he grew up with. Touches of sugar and lemon are unexpected, but welcome.


Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

Ingredients
  • 2 tablespoons unsalted butter
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon fine sea salt, or more as needed
  • 1/2 teaspoon sugar
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs mix, such as parsley, chives and chervil (optional)
  • Juice of 1/2 lemon

Directions

Heat half the butter in a medium saucepan over medium-low heat.

Meanwhile, gently whisk together the eggs, milk, salt and sugar in a mixing bowl, making sure not to introduce too much air into the mixture.

Pour the egg mixture into the pan. Cook for 4 to 6 minutes, stirring constantly with a flexible spatula around the edges of the eggs, until they look creamy and are almost set. Remove from the heat.

Immediately whisk in the remaining tablespoon of butter. Season lightly with the pepper; taste, and add more salt, as needed.

Sprinkle with the herbs, if desired, and the lemon juice, stirring just until distributed. Serve right away.

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Recipe Source

Adapted from Dan Barber, chef and co-owner of Blue Hill in New York City and Blue Hill at Stone Barns in Pocantico Hills, N.Y.

Tested by Bonnie S. Benwick.

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