Photo by Michael Graydon & Nikole Herriott
We can’t call these just scrambled eggs. At Ochre Bakery in Detroit, they soft scramble eggs with turmeric and serve them with tzatziki; a big pile of greens; a very generous serving of very good butter; two holey slices of country bread; and a tiny bowl of cumin seeds, Aleppo-style pepper, and flaky sea salt. A quick word to the wise: Preground curry powder can go musty quickly. If your jar isn’t fresh, replace it for the sake of these buttery, fast-scrambled eggs.
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- 4 servings
- 2 tsp. cumin seeds
- 1 Tbsp. flaky sea salt
- 2 tsp. Aleppo-style pepper
- 1 cup plain whole-milk yogurt
- ½ cup finely chopped English hothouse cucumber
- 1 garlic clove, finely grated
- 1 Tbsp. finely chopped mint, plus leaves for serving
- 1¾ tsp. kosher salt, divided
- 8 large eggs
- ¼ cup heavy cream
- 4 Tbsp. unsalted butter
- 2 tsp. curry powder
- Parsley leaves with tender stems and dill sprigs (for serving)
- Toast cumin in a dry small skillet over medium heat, tossing, until slightly darkened and fragrant, about 2 minutes. Transfer to a small bowl; let cool. Mix in sea salt and Aleppo-style pepper; set aside.
- Mix yogurt, cucumber, garlic, chopped mint, and ¾ tsp. kosher salt in a medium bowl; set tzatziki aside.
- Whisk eggs, cream, and remaining 1 tsp. kosher salt in another medium bowl until very well combined. Heat butter in a medium nonstick skillet over medium until starting to foam. Add curry powder and cook, stirring, until fragrant and darkened in color, about 10 seconds. Pour in egg mixture and let eggs cook, undisturbed, until edges have just set, then scramble, tilting pan and turning eggs over onto themselves, until just cooked through, about 2 minutes.
- Transfer eggs to a plate. Spoon reserved tzatziki alongside. Top with mint leaves, parsley leaves, and dill sprigs; sprinkle reserved spice mixture over.
- Do Ahead: Tzatziki (without mint and cucumber) can be made 1 week ahead (the garlic flavor will intensify as it sits). Cover and chill.
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