Scrambled Eggs With Crab and Truffle, Courtesy of Parallel 37's Ron Siegel
You may be able to take Ron Siegel, longtime chef of the Dining Room at the Ritz-Carlton and now Parallel 37, out of a fine-dining environment, but you can't take the fine-dining out of the chef. As part of SFoodie's three-part interview with Chef Siegel (read part one here and part two here), we asked him for a recipe that exemplifies his food. The one he sent? Creamy scrambled eggs with Dungeness crab, brioche toast soldiers, and -- if you have one on hand -- a black truffle.
Courtesy of Parallel 37 Scrambled eggs with Dungeness crab, brioche, and the truffle option.
Scrambled Eggs with Dungeness Crab and Brioche
1½ tablespoons butter
1 tablespoon crème fraîche
4 Dungeness crab legs, shelled
4 1-inch-thick slices brioche
1 small black truffle (optional)
Courtesy of Parallel 37 Ron Siegel.
Cut brioche into long rectangles. Heat 1/2 tablespoon of the butter in a pan over medium heat. Once it melts, add brioche to toast bread on all sides. Set aside.
Crack eggs into a bowl. Whisk, adding a pinch of salt. In a medium nonstick sauté pan over low heat, melt the remaining 1 tablespoon of butter and pour eggs into the pan. Cook slowly, whisking consistently, to the consistency of custard instead of scrambled eggs. Add crème fraîche once the egg mixture has thickened. Add ½ of the crab legs onto this mixture. Set aside.
Take the remaining crab legs and warm in a low oven for 1-2 minutes. Pour egg mixture equally into two bowls. Garnish each egg mixture with crab legs on top. Serve with brioche on the side.
Optional addition: Truffle
Start by storing the eggs with a whole black truffle in the refrigerator for at least three days, or one week at best. Proceed with the recipe as above, then after pouring egg mixture equally into two bowls, take two teaspoons of the black truffle, mince, and put on top of each egg mixture. Garnish each bowl with crab legs and serve with brioche on the side.