This Genius Recipe Transforms Scrambled Eggs Into a Rose

The Egg Shop Scramble

From Egg Shop: The Cookbook [1] by Nick Korbee

This is the standard method we use at Egg Shop. The result is a beautifully light and barely set rosette-shaped scramble.

TIP: Substitute leftover brine from pickled carrots or onions for the white vinegar for extra flavor.

"That's Hot!" Hot Sauce:
2 habanero chiles, stemmed
15 Fresno chiles or red jalapeño peppers, stemmed
6 garlic cloves
2 cups distilled white vinegar
1 cup apple cider vinegar
1 tablespoon kosher salt
1 tablespoon pure cane sugar

Egg Shop Scramble:
2 eggs 
1 tablespoon heavy cream
1 teaspoon olive oil 
Sea salt
"That's Hot!" Hot Sauce

For the hot sauce: Char the chiles and garlic in large saucepan over high heat, just to add a bit of color, not to fully cook.
Add the vinegars, salt, and sugar. Cover and cook until the chiles and garlic are soft enough to puree, about 30 minutes. Blend the mixture until smooth, then push it through a fine mesh sieve into a bowl or pan.
For the Egg Shop Scramble: In a small bowl, gently whip the eggs with the heavy cream.
Heat a small nonstick or cast-iron pan over medium heat. Add the olive oil and swirl to evenly coat the bottom. When the pan is hot, pour in the eggs. They should sizzle and bubble a little bit. Wait about 20 seconds for the eggs to set, then, keeping a heat-resistant (silicone or rubber) spatula vertical, pull the eggs across the pan in one motion from front/nose to the back/handle. Tilt the pan forward at a 45-degree angle to let the loose eggs fill the other side of the pan. Repeat the motion with the spatula, this time from back to front. You should have eggs that look like the floppy ears of a basset hound. Now, keeping the spatula vertical, turn one ear in to the center of the pan, then do the same with the other ear. Hold the eggs together with the spatula and gently swirl the pan to allow any liquid eggs to run to the center of the pan and fill in any cracks. You're done, you did it! Season to taste with a bit of sea salt, serve, and pass the That's Hot! sauce.