When preparing to whip up a delicious plate of eggs, you most likely reach for a pan and spatula. But did you know you could actually be using… an espresso machine?! Jody Williams, owner of renowned N.Y.C. gastrothèque Buvette, uses the unlikely tool to create her famous steamed eggs—“the fluffiest eggs imaginable,” according to Valentina Rice, author of Recipes from Many Kitchens ($22; manykitchens.com). The cookbook, inspired by the blog of the same name, includes 80 delicious recipes from 27 celebrated food artisans, including Williams’s steamed eggs. Don’t have an espresso machine on hand? Try Williams’s equally tasty stovetop eggs; both recipes are below.
Steamed Eggs for One
2 or 3 large eggs
1 tbsp unsalted butter
1. Beat all the ingredients together in a tall porcelain jug.
2. Turn the steamer of your espresso machine to full power and release any water into a cup, then discard.
3. Insert the wand into the egg mixture and slowly mix with a fork until the eggs are creamy and soft. Remove just before they’re done (after about 30 seconds), as they will keep cooking a bit from the residual heat.
Stovetop Eggs for One
2 or 3 large eggs
2 tbsp unsalted butter
2 slices of sourdough bread, toasted
Extra-virgin olive oil, for drizzling
Freshly grated Parmesan
Freshly ground black pepper
1. Whisk the eggs and salt in a bowl. Set a heavy saucepan over low heat and add half of the butter. Once the butter is melted, add the egg mixture. Using a wooden spoon, continuously scrape the bottom of the pan so that, as the eggs begin to cook, you create a new layer of uncooked egg.
2. Remove the pan from the heat just before the eggs are ready, between 5 and 10 minutes, as they will continue to cook a little. They should be incredibly creamy and just beginning to set.
3. Add the remaining butter and combine well. Serve immediately on sourdough toast drizzled with olive oil. Sprinkle on some freshly grated Parmesan, a little salt, and a few grinds of pepper to finish your eggs.