Introduction
This is a fusion between scrambled eggs, fried eggs and an omelette. Kept very slightly on the edge of underdone when removed from the pan you’ll encounter a creaminess and succulence that is more than enough to do away with the need for sauce.
Leek is a truly wonderful vegetable, providing a complex flavour that errs on the side of caution compared with its close relative the onion. Gently sautéed in a good French butter with a hint of sea salt and turn of coarse black pepper the kitchen becomes a shrine to all that is good about food and cooking.
One of the things that excites the palette is the surprise of a burst of flavour that was not present in the previous bite. On this accord ensuring that the Dijon mustard is swirled into the eggs rather than mixed to complete homogeneity ensures that the jewels of surprise will be abundant.
Although there are many forms, Parmesan (Parmigiano) truly comes in only one form, Reggiano, named after the district in Italy. It has a great acidic bite, a creamy under note and distinctive crystals of umami that ‘pop’ in the mouth to reveal a complete taste sensation. The eggs are therefore finished with Reggianio, finely grated and allowed to melt to the point of mild submission before being served.
The egg needs to look like marble – a mottled interweaving of white and yellow streaks. Any more and it is more like an omelette or scrambled eggs, any less it will be more like a fried egg.
