1ouncesweet not salted Butter to use at the beginning
6Eggs
Salt and Pepper to taste
2more ounces cold sweet not salted Butter cut into small ¼” cubes
2tablespoonsof fresh Parsley or your favorite herb chopped
2ouncesof Baked Ham Slices cut into small cubes
1ouncegrated Cheddar Cheese
1ouncegrated Parmigiana Reggiano
Prevent your screen from going dark
Recipe Instructions
In a glass bowl using a fork make sure to really mix the eggs and salt and pepper thoroughly. Add the parsley and the butter cubes.
Add about 1 ounce of the cold butter to a cold pan. When you fry pan is about 250ºF/275ºF and the butter is foaming pour the eggs in the pan and using a wooden or silicone spatula be sure to mix constantly to create small curds. Make sure your heat is not too hot, like medium to medium low. Mix constantly for about 60 to 90 seconds and cover the entire bottom of the pan.Clean the side of the pan, turn the heat OFF add ham and cheese and wait about 3 to 4 minutes to let the cheese melt. And carefully fold the same way the Chef did it in the video.
Before serving make sure to rub more butter on top to create a nice shine and the sprinkle more grated Parmigiana Reggiano.
Notes
For the Non-Stick Fry Pan: click here Chef used an 11" Fry PanFor a Signed copy of Chef Jean-Pierre's Cookbook: click here