Recipes

Soft Scrambled Eggs with Smoked Carrots, Chicken Confit, and Crispy Sprouts

    David Posey

    Chef/Co-Owner

    Elske

    Chicago
    Ill.
    Rate this recipe
    Average: 3 (2 votes)
    Ingredients
    As needed
    Butter
    As needed
    Recipe
    Chicken confit
    As needed
    Recipe
    Smoked carrots
    As needed
    Recipe
    Egg base
    As needed
    Salt
    As needed
    Recipe
    Brown butter
    As needed
    Lemon juice
    As needed
    Crunchy, flaky salt
    As needed
    Freshly cracked black pepper
    As needed
    Sprouts (see note)
    As needed
    Raw carrots, multicolored, shaved into coins
    As needed
    Recipe
    Fried carrot chips
    1

    Warm both a pot and a nonstick pan over medium-low heat. Melt a small amount of butter in both.

    2

    Add chicken confit and smoked carrots to pot and cook until they are both warmed through. Once hot, add 3 ounces egg base to pot and cook, stirring vigorously, until eggs just start to form a small curd (they will look wet and undercooked at this point). Season with a little salt and transfer egg, chicken confit and carrot mixture to a warmed plate.

    3

    Swirl nonstick pan to coat surface with melted butter, then add egg base to cover bottom of pan. Keep pan over medium heat until bottom of “crêpe” starts to set (top should still be a little wet) and whole “crêpe” moves freely in pan as a sheet of egg.

    4

    Carefully cover scrambled egg mixture on warm plate with egg “crêpe,” totally hiding carrot and chicken mixture underneath.

    5

    Quickly season top of “crêpe” with brown butter, lemon juice, flaky salt and pepper. Evenly spread sprouts, raw and fried carrot coins and crispy chicken skin (reserved from chicken confit recipe) over top and serve warm.

    Notes
    Note

    For sprouts: Put whatever you want to sprout (any raw seed, legume or grain, such as wheat berries, amaranth or lentils) in a container that will allow you to cover your chosen seed, legume or grain with plenty of water (if you are doing multiple sprouts, they need to be in separate containers). Cover what you are sprouting with room temperature water and stir well to make sure they are all wet. Let sit out overnight. Next day, drain sprouts and rinse well with water. Spread evenly on a damp towel in a sealable container and cover tightly. (If doing multiple sprouts, put in separate containers because they take different lengths of time to sprout.) Let sit out in a warm room, out of direct sunlight. Next day, rinse sprouts under water and re-spread on damp towels, cover tightly and let sit out overnight. Repeat process with sprouts until they are to your liking. (Not all of the grains will sprout, so just pick out the ones that didn’t.) Rinse one last time and store in a sealed container in refrigerator.

    Average: 3 (2 votes)

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