Low, Slow, and Custardy Eggs

Name: Low, Slow, and Custardy Eggs
Ingredients: 2 eggs; 2 tablespoons whole milk or half-and-half; Kosher or sea salt; Freshly ground black pepper; 1 teaspoon unsalted butter; 1 slice rustic bread, toasted; 1/4 cup Red Pepper Chutney (page 17)

7 ingredients

9 steps

Ingredients

2 eggs
2 tablespoons whole milk or half-and-half
Kosher or sea salt
Freshly ground black pepper
1 teaspoon unsalted butter
1 slice rustic bread, toasted
1/4 cup Red Pepper Chutney (page 17)

Directions

1

In a small bowl, whisk together the eggs and milk; season with salt and pepper.
2

Assemble a double boiler, with a couple inches of water in the bottom section, over medium heat.
3

(Dont worry if you dont have a true double boiler; just set a small saucepan with a couple inches of water in it over medium heat and fit a stainless steel bowl thats just slightly larger than the saucepan on top, so that its airtight.
4

Make sure the bottom of the bowl isnt touching the water.)
5

When the water in the bottom section of the double-boiler assembly comes to a boil, decrease the heat until the water is just simmering.
6

Add the butter to the top section and let it melt.
7

Pour in the eggs and cook, stirring constantly and slowly with a heatproof spatula, scraping the bottom and sides of the bowl as you stir, until the eggs thicken and form a single large, very soft curd.
8

This will take as long as 20 to 30 minutes; be patient.
9

When the eggs are very softly set to your liking, lay the toast on to a plate, spoon the eggs on top, top with the chutney, and eat.