Ingredients
Eggs: 6 (high quality)
Egg yolks: 3 (high quality)
Cream: 25 g
Milk: 15 g
Unsalted butter: 20 g
Salt: 2 g
Chef John Shields of Smyth in Chicago offers a deceptively simple but deeply luxurious approach to scrambled eggs. Whether slow-cooked in a pan or puréed into a silky mousse, his technique yields a custard-like result worthy of a fine-dining plate. Topped with anything from chives to caviar, this dish proves that elegance can start with an egg.
How to make John Shields' Soft Scrambled Egg
01.
For the Classic Version
- In a bowl, whisk together the eggs, yolks, cream, milk, and salt until fully combined.
- Heat a non-stick pan over low heat.
- Add the butter and melt gently.
- Pour in the egg mixture and stir constantly with a rubber spatula, scraping the bottom and sides.
- Cook slowly until curds form. Leave slightly wet for the best texture, as they’ll continue to cook off-heat.
02.
For the Puréed Version (Ideal for Prepping in Advance)
- Set up a double boiler and bring the water to a simmer.
- In a bowl over the simmering water, cook the egg mixture slowly, stirring regularly, until it thickens—about 10–15 minutes or until it reaches 162°F.
- Remove from heat and transfer the mixture to a blender. Purée until completely smooth.
- To serve, heat a non-stick pan over medium-low heat.
- Add a small amount of butter, then ladle in the puréed eggs.
- Stir gently until just heated through—no further cooking is needed.
Smyth-Style
Transfer the warm purée to a siphon to create a scrambled egg mousse.
03.
Suggested Toppings
- Brown butter
- Aged balsamic vinegar
- Chopped herbs (chives recommended)
- Smoked salmon, caviar, truffles, or any classic omelet fillings
