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Recipe Detail Page
Super-Soft Scrambled Eggs with Crispy Pancetta
Early Summer 2005
It's easy to overcook scrambled eggs in a hot pan. Scrambling them in a bowl over a water bath is the best way to ensure the eggs cook without becoming tough. Mom will agree that these are the most decadent, creamy scrambled eggs in the world. Pancetta is Italian bacon that is cured with spices and salt but not smoked. You can buy it at upscale grocery store deli counters, but feel free to substitute regular bacon instead.
Serves 4
10 large eggs
1 tsp (5 mL) water
Salt and freshly cracked black pepper
¼ cup (50 mL) unsalted butter
1 tbsp (15 mL) chopped fresh chives
1¼-inch-thick (3-cm) slices pancetta, cut into tiny cubes
Garnish
Buttered whole-grain toast
1. Preheat oven to 200ºF (100ºC).
2. Crack eggs into a medium bowl. Add water and salt and pepper to taste and whisk vigorously.
3. Fill a large stainless steel saucepan halfway with water and bring to a boil. Reduce heat to low and place a large stainless-steel bowl on top (make sure the bottom of the bowl is not touching the simmering water). This is called a water bath. Add butter and heat until melted. Add eggs to bowl and cook, stirring periodically with a heat-proof rubber spatula for about 15 to 20 minutes or until eggs have just set.
4. Meanwhile, make the pancetta. Heat a small nonstick skillet on medium heat. Add pancetta and fry 2 to 3 minutes or until fat is rendered and bacon is crisp. If pan gets too hot, reduce heat. Drain on a paper-towel-lined, heatproof plate and keep warm in the oven.
5. Serve the eggs sprinkled with chives and pancetta, with buttered whole-grain toast.
Kid Jobs
1. Cracking eggs into bowl
2. Whisking eggs
3. With supervision, stirring eggs as they cook
Serves 4
