Jul 14 2026
Restaurants›The Modern›Eggs On Eggs On Eggs Recipe

Eggs On Eggs On Eggs Recipe

Inspired by The Modern
Time45m
Serves3

Make Eggs On Eggs On Eggs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soft-cooked Farm Eggs

Herbed Soft-scrambled Eggs

Crispy Egg-y Base (Potato Galette)

Finishing & Garnish

Method

Soft-cooked Farm Eggs

  1. 1

    Bring water to simmer & cook

    Pour 1.5 liters of water into a medium saucepan and add 1 tsp salt. Bring to a gentle rolling simmer over medium heat.

  2. 2

    Lower eggs and time

    Using a slotted spoon, gently lower 6 large farm eggs into the simmering water. Start timing once all eggs are in. Cook for 6 minutes for jammy whites and a custardy yolk (adjust +/- 30 seconds for firmer/softer yolk).

  3. 3

    Ice bath

    While eggs cook, fill a bowl with 2 cups of ice and cold water. When time is up, immediately transfer eggs to the ice bath to stop cooking. Chill 2 minutes, then peel gently and keep warm (or serve immediately) — set aside.

Crispy Egg-y Base (Potato Galette)

  1. 4

    Prepare potatoes

    Using a box grater or food processor, grate peeled russet potatoes until you have approximately 2 cups shredded potato. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth—this step is critical for crispness.

  2. 5

    Season and shape

    Place drained potatoes in a bowl; season with 3/4 tsp fine sea salt and 1/4 tsp black pepper. Combine to distribute seasoning. Divide into 6 even portions for individual galettes (for a three-course prix fixe, you may make two per person).

  3. 6

    Pan-fry galettes

    Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter and let the butter foam. Add one potato portion to the pan and press into a 3-4 inch round about 1/4 inch thick. Cook 4–5 minutes until deep golden and crisp on the bottom. Carefully flip and cook another 3–4 minutes until crisp and cooked through. Transfer to a warm oven (100–120°C / 210–250°F) to keep warm while you cook remaining galettes.

Herbed Soft-scrambled Eggs

  1. 7

    Beat eggs

    Crack 6 large eggs into a bowl. Add 3 tbs whole milk and gently whisk until blended but not frothy. Add 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

  2. 8

    Slow-cook eggs for creaminess

    Melt 2 tbs unsalted butter in a medium nonstick skillet over low heat until foaming but not browning. Pour the beaten eggs into the pan. Stir constantly with a rubber spatula, scraping the bottom and sides, keeping the curds small — cook slowly over low heat for approximately 6–8 minutes until custardy and barely set. Remove from heat just before fully firming; residual heat will finish them.

  3. 9

    Finish with herbs

    Fold in 2 tbs finely snipped fresh chives off the heat. Adjust seasoning to taste. Keep warm.

Assembly & Finishing

  1. 10

    Build the stack

    Place one hot potato galette on each serving plate. Spoon a generous portion of herbed soft-scrambled eggs atop each galette (about one-sixth of the scramble per galette). Place one peeled soft-cooked farm egg (halved if desired) on top of the scramble, yolk facing up to show the jammy center.

  2. 11

    Garnish and season

    Scatter microgreens or pea shoots around and atop the stack. Drizzle 1 tsp extra virgin olive oil divided among plates, finish with flaky sea salt (about 1/2 tsp divided) and a light sprinkle of freshly ground black pepper. Serve immediately so textures contrast: crisp galette, creamy scramble, jammy farm egg.

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