On a quiet, leafy street in New York City’s West Village, there is Buvette, a place that defies categories. It is a restaurant, café, and bar all rolled into one. Chef Jody Williams calls it a gastrothèque. Valentina Rice, author ofRecipes From Many Kitchens, believes it’s Buvette’s technique for steaming scrambled eggs with a coffee machine that secured Williams’ status as a true genius in her mind. The chef’s inspiration for steamed eggs came while working for Thomas Keller at his 1980s New York restaurant, Rakel. One of the signature dishes was mushroom cappuccino, created with steamed milk atop a rich consommé and finished off with grated black truffles. Imagination piqued, Williams began to experiment with the powerful steamer at Gottino on her Faema espresso machine. The result is a plate of the fluffiest eggs ever.Steamed Eggs for OneGranted, not everyone has a commercial espresso machine at home, so here’s how to achieve a similar creamy result on the stove.Stovetop Eggs for OneExcerpted from Recipes From Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes by Valentina Rice.
Beat all the ingredients together in a tall porcelain jug.
Whisk the eggs and salt in a bowl.