The aromatic ingredient puts a new spin on this classic dish.
Because of its floral nature, rose lends itself to desserts. Jimmy Leclerc, New York City-based executive pastry chef at Ladurée, a French luxury bakery known for its double-decker macarons, says it’s the number one flavor in his pastries. His comfort using the ingredient in sweets didn’t keep him from flipping it on its head. “I wanted to find a way to enjoy this delicate flavor in a savory dish as well,” he says.
And so Leclerc’s rose scrambled eggs were born. In this dish, the rose extract introduces just enough perfume and taste to the egg to add dimension without overpowering the palette.
Prep Time: 5 minutes
Cook Time: 2 to 3 minutes
Photography and styling by Jillian Guyette