Must-Try Food Trend: Egg Brûlée In 7 Simple Steps

by simona-terron

When you think breakfast, it’s usually eggs that come to mind. They’re wholesome, delicious and packed with energy-giving goodness; plus, there’s so much you can do with them. From whipping up the perfect scramble to frying a plate of frambled eggs, you can get as creative as you wish to.

There’s no such thing as too many ways to enjoy your eggs. With that said, we present to you the egg brûlée. Yes, it sounds a lot like your beloved crème brulee, custard topped with a crunchy, smoky caramel crust that you have to crack to get to the good stuff. While that’s an occasional indulgence, this egg dish can be prepared simply, and enjoyed frequently.

The egg brûlée is invented by Alvin Cailan of the path-breaking, successful restaurant Eggslut in Los Angeles. It involves taking a bunch of halved, soft boiled eggs and turning their semi-set, exposed yolks into stuff that resembles heavenly fudge—sweet, soft and caramelized. While Alvin does it with a blowtorch the way you would prepare a crème brûlée, the same effect can also be achieved  by tucking the halved eggs under a broiler.

To do this at home, just follow these seven simple steps:

  1. Make sure your water is boiling before you slip in the eggs, cook for 5 1/2 minutes and pop them in an ice bath immediately after.
  2. Peel your eggs by gently cracking the top and bottom first, after which the middle comes off like a candy wrapper.
  3. Cut the eggs in half with fishing line instead of a knife. This gives you a cleaner finish, and it’s so simple.
  4. Sprinkle some salt on the yolks so you get the perfect balance of tastes and don’t overwhelm the palate with all the sugar that’s coming next.
  5. Dust the egg yolks with adequate sugar, and remember that the finer the grain, the quicker and more even the caramelization.
  6. Keep your blowtorch on a low flame and start flaming those babies. If you don’t have access to a torch, pop the salted and sugared halved eggs under the broiler. With either technique, look out for the bubbling to begin. That’s when the magic has started. Stop before they turn brown.
  7. Serve immediately, but be careful not to burn your mouth.

In this video, chef Alvin himself shows you the trick to making the perfect egg brûlée:


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