Recipes for the Web

Barrington Software Incorporated

SCRAMBLED EGGS WITH SALT COD AND POTATOES

NYT 04/11/01

Time: 40 minutes plus 24 hours' soaking time

1 pound salt cod (see note)

6 1/2 tablespoons olive oil

6 cloves garlic, lightly smashed

Kosher salt

Canola oil

1 medium Idaho potato, peeled and cut into matchsticks

4 eggs

1 tablespoon chopped parsley.

1. Soak salt cod in water for 24 hours, changing water 2 times. Bring a medium pan of water to a

boil. Add salt cod, and simmer for 5 minutes. Drain.

2. Heat 4 tablespoons olive oil in a saucepan. Add garlic and salt cod, breaking it into walnut-size

pieces with a wooden spoon. Simmer over medium-low heat, stirring occasionally, until salt cod

has absorbed oil and garlic has softened, about 10 minutes. Remove from heat, season to taste

with salt (if needed) and let cool.

3. Pour one inch of canola oil into a medium saucepan. Heat to 280 degrees. Add as many

potatoes as will fit comfortably without lowering temperature of oil. Fry until potatoes are tender but

not browned, about 5 minutes. Drain on paper towels, and season lightly with salt. Repeat with

remaining potatoes.

4. Crack eggs into a bowl, and set near stove. Place a 12-inch nonstick sauté pan over

medium-high heat. Add remaining 2 1/2 tablespoons olive oil. When it shimmers, add 3/4 cup salt

cod and the potatoes, scattering them around pan. Once they are hot, add parsley. Working

quickly, pour eggs into pan, and stir vigorously with a wooden spoon or spatula. Eggs should just

set and should not brown. While they are still a little wet, pour eggs onto a serving dish. They will

continue cooking on the way to the table.

Note: You will need only 1 pound of cod for this recipe, but it is usually sold in large quantities;

follow instructions for soaking and simmering, and reserve the rest for another use, like cod and

potato purée.

Yield: 2 generous servings.