Marcus Samuelsson's scrambled egg dish isn't anything like "deconstructed scrambled eggs" or "scrambled eggs, reimagined using faux eggs." Instead, Food and Wine tells us that his dish is actually very simple: It's a sandwich made with biscuits and scrambled eggs. While the sandwich may sound anticlimactic to some, it's what is in the eggs and biscuit that makes it surprisingly decadent.
According to the recipe, the biscuits are made using beurre noisette (aka brown butter), which adds a much richer, deeper, and somewhat nuttier taste to the biscuits than your average buttermilk mix would give. The scrambled eggs are prepared using standard eggs, but include a sprinkling of cheddar cheese and are scrambled in a skillet of butter and drippings from a slice of country ham. The recipe also includes a "tomato jam," which the New York Times Cooking section describes as a simple cross between tomato sauce and jelly, boasting a savory yet subtly sweet flavor thanks to the addition of sugar, spices, and Roma tomatoes.
By combining all of these simple, common ingredients, Samuelsson creates a unique type of breakfast sandwich that is both salty, savory, and sweet with a variety of different textures. Even if you're unable to acquire certain ingredients, you can always substitute them for other similar ingredients that will fit your palette. But just how can you go about making brown butter out of your normal stick of butter to begin with?
Marcus Samuelsson Elevates Scrambled Eggs With A Rich Key Ingredient - Daily Meal
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