And eggs are just the beginning.
, the pioneering experimental food blog from Aki Kamozawa and H. Alexander Talbot , when I was there to look up … well, I’m actually not sure what. they were frying eggs in cream. And“Cream is sort of like liquid butter,” Talbot later explained to me over the phone. More specifically, “Cream is fat, water, some solids—it’s just nicely homogenized. All we’re doing is destroying it.”
Over a little direct heat, cream will quickly separate into butterfat and buttermilk . The buttermilk steams off to gently cook the eggs while the butterfat bubbles in the pan, milk solids toasting and racing toward browned butter.factor, there are a number of benefits to cooking in cream over traditional sautéing or frying:
For ingredients that we’re often told to blanch, then sauté in butter ; this lets you skip the pot of boiling water and ice bath and all that business.than when searing in straight butter or oil. “I hate mess!” Talbot told me.for the ingredients—the steam does most of the work for you, then conveniently disappears. Or, as Talbot said, it's “like fat with training wheels.”—you just pour a little straight from the carton.
You’ll notice the recipe doesn’t list exact amounts for any ingredient, just suggestions. This is because the pan, the heat level, the type and thickness of the ingredient, and your own mood will all affect how much cream you’ll need.If the pan is looking dry before everything’s cooked through, just add more cream, or even water or stock. If it’s looking too sloshy, pour off some cream or turn up the heat. And no matter what, it will be good.
After you try the eggs, you'll of course want to cook more things in cream, and flavor the cream. I’ve tried
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